Hong Kong Sweet and Sour Pork Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Sep. 1, 2009
Thank you for this recipe. It is the best I ever had and it's taste is so original. Mrs "B"
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Reviewed: Apr. 17, 2009
an amazing recipe! this marks the very first chinese dish i ever cooked :D It was a big hit with my family. My bro was quite surprised (in a good way) with the ingredients, especially the ketchup for the sauce. I cooked it with chicken, worked like a charm.
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Reviewed: Jan. 10, 2009
My family really enjoyed this recipe, but I did make a few changes. I only fried the pork once and did not add cayenne peppers. It was still delicious. I thought that the sauce was pretty thin before I added the pork back in, but it was actually just right. Will be making this again!
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Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada
Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 10, 2009
I made this tonight, and it was great. I didn't have the peanut oil, and potato starch, so I substituted canola oil, and corn starch. My husband, and I loved it. It wasn't that time consuming to make, but it definetly was a good deal of clean up.
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Reviewed: Nov. 19, 2008
Was looking for recipe to use up some pork i had that was defrosted and this popped up, so decided to take a chance with this recipe only having one review. Well just finished making this dish, and i can say i will definitely make it again. Awesome dish. I went lighter on the oil and only used about 1/2cup for cooking, and coated my pork is flour instead of potato starch because that was what i had on hand (yeah even ran out of corn starch as well) and opted for apple cider vinegar for a bit more flavor. definitely give this recipe a try
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Photo by sonnet
Reviewed: Jul. 12, 2008
We moved to the midwest from CA some years ago and get serious unfulfilled cravings for decent Chinese food - finally I decided I would just have to learn to cook it myself. This recipe was my first attempt and it was actually very good! It was all the wonderful flavors I remember from Chinese restaurants on the coast and WAY better than any of the slop they sell out here. I made some minor changes depending on what I had to work with. I couldn't find potato starch to save my life, so I used tempura flour / rice flour. It seemed to fall off a bit during frying so I'd try the potato starch if you can get it, but the pork still turned out great and what remained of the batter was delicious. I added in baby carrots with the other veggies as I love carrots in my sweet and sour pork - they were great! I thought the sauce needed a little extra citrus kick, a little perking up and brightening, so I added about 1/4 cup of grapefruit juice that I had in the fridge and it was just awesome and perfect. Finally I couldn't find any hot peppers at any grocers here (you see what I mean about where I live) so I went with dried ground cayenne. It was a bit too spicy, not quite the right flavor... but still good. If you have to use the dried spice stuff instead of fresh, it will work and be tasty, just make sure you don't overdo it. As far as the recipe goes, it was delightful! It was a lot of work to do but none of it was difficult to manage. The pork turned out WONDERFUL, crunchy on the o
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Cooking Level: Intermediate

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