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Recipe: Cantonese Dinner

This is a great slow cooker recipe given to me by my Mom. While not strictly authentic, it does have a great sweet and sour taste that goes so well with pork. Serve over cooked white rice. My kids all love it Recipe can be doubled, and it freezes well.

Cantonese Dinner Ingredients

  • 2 pounds pork steak, cut into strips

  • 2 tablespoons vegetable oil

  • 1 onion, thinly sliced

  • 1 (4.5 ounce) can mushrooms, drained

  • 1 (8 ounce) can tomato sauce

  • 3 tablespoons brown sugar

  • 1? teaspoons distilled white vinegar

  • 1? teaspoons salt

  • 2 tablespoons Worcestershire sauce

How to Make Cantonese Dinner

  1. In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat.

  2. Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours.

Cantonese Dinner Nutritions

  • Calories: 272.3 calories

  • Carbohydrate: 15.1 g

  • Cholesterol: 70.5 mg

  • Fat: 13.2 g

  • Fiber: 1.6 g

  • Protein: 23.3 g

  • SaturatedFat: 3 g

  • ServingSize:

  • Sodium: 1156 mg

  • Sugar: 11.8 g

  • TransFat:

  • UnsaturatedFat:

Cantonese Dinner Reviews

  • Here are my suggestions: double the sauce and add 1-2 cans pineapple, 4 carrots and a red or green pepper. (green pepper can add a lot of its own flavor so dont overdo it, half a pepper will do)

  • I made this tonight. Doubled the sauce. I also added a 20 oz can of pineapple chunks undrained. Only put in 2 tsp of salt (since doubled the recipe). I added some baby carrots, brocolli, red and yellow bell pepper strips and fresh mushrooms. Cooked everything for 4 hrs on high and it was done by dinner time. Quick and delicious My toddler ate it up. I even had seconds. Thanks for a new addition to our dinner line up

  • I added strips of raw cabbage - Im sure that bagged coleslaw mix would work just as well. As well, when browning the pork, I put in about 3 tbsp. of balsamic vinegar. It gave it a little sweetness and my whole family loved it.

  • This was average. Nothing more than a low-grade barbecue sauce. I used boneless, skinless chicken breasts and put them in frozen. Definitely need to add something to this to make this more savory. My husband liked it though.

  • This is a great recipe that can be made with things that you generally keep on hand in your pantry. I read most of the reviews, and made the following changes: doubled the sauce, added pineapple and carrots, and eliminated the mushrooms. The only change I would make is to use a little less brown sugar, as I thought the sauce was a little on the sweet side, but otherwise, a nice, easy recipe thats ready for you when you get home

  • I added green peppers in the beginning as well as hot chili oil, mirin, and cut the worchestershire in half and substitued soy sauce. another wonderful way to use the slow cooker

  • FIrst of all, we had had prok the night before and so I felt that we should have chicken or something else. So, I used this recipe to the T except used sliced chicken breasts.When we sat down to dinner, my husband ---who does not like sweet and sour things--at all---said that this is definitely a keeper

  • I think I brutalized the recipe but it appeared to still have turned out delicious. I didnt realize I had run out of tomato sauce, so I substituted with 2 oz tomato paste + 6 oz water + silent prayer. I also added broccoli, changed the onion bit to half an onion instead and added a handful or so of a frozen onion + green peppers + red peppers combination I had in the freezer. Everything played well together and I loved the results. I had been afraid that there might be a vinegary taste but it wasnt detectable at all. Im almost afraid to try it with tomato sauce now Cantonese? No. Yummy? Yes.

  • This was an interesting recipe. The sauce was very good, but my pork was a little dry and was actually shredding. I used the option to cook on low for 8 hours. I added a carrot cut into bite size pieces. If I make again I will try cooking on high for only four hours. I would also like to add a can of chunked pineapple for a more sweet and sour taste.

  • Wow this smelled wonderfull I added some green pepper and I imagine that some pineapple would be great tooMy 2 year old loved it

  • Why do people add pineapple? Make it as it is and it is fine. Trust me. Thanks Amy it is fine as it is.

  • This sauce is amazing I took previous reviewers suggestions and added ingredients. I also doubled the recipe. It turned out amazing. Here are the ingredients I used: 4 lbs pork steak, cut into strips and browned in oil and apple cider vinegar; 2 onions, sliced; 1 pkg fresh mushrooms, sliced; 2 (20-oz) cans pineapple, undrained; 4 (8-oz) cans tomato sauce, 6 large carrots, sliced, 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 6 Tbs brown sugar, 3 tsp. distilled white vinegar, 3 tsp salt, 4 Tbs Worchestershire. Throw it all together, and you get amazingness. You need a full-sized crockpot to make this. Serve over rice.

  • This is a "must-make" recipe. So easy to make, and my crockpot had it perfectly tender and juicy in just 3-hours (it smelled so good I couldnt wait until the 4th hour and had to taste -- it was done, and amazing) For the pork, I used a package of thin pork cutlets (less than USD2.00 for 5 cutlets), and sliced those thinly. I doubled the sauce as others had recommended because my family always wants extra sauce to spoon over rice. I omitted mushrooms to accommodate a family member preference, and added half a can of pineapple chunks, drained, as another reviewer had suggested. After 3 hours, the pork is fork-tender, the sauce is a perfect blend of sweet and tangy and a wonderful consistency, and my prep time was only about 15 minutes. This recipe is definitely a keeper For those who try and the meat comes out dry, try doubling the sauce ingredients, and be sure to fry the pork strips first in hot oil on fairly high heat, until the pink is gone. This will seal in your juices.

  • With some alterations this has become a dinnertime favorite So 4 stars for giving us a great recipe to work with. My changes: I brown the pork in a non-stick skillet, sprinkling with salt and pepper, then place in bottom of crock pot. Then in same the skillet used to brown the pork I place the onion (add a tiny bit of olive oil if needed) and 1 green bell pepper thinly sliced and saute for about a minute or two. Then I add these to the crock pot making sure to scrape out all the brown bits left over from pork and sauting (somtimes I add in a tablespoon of water to help loosen it up). Then I add in pineapple, leave out the mushrooms for us, make the sauce, pour it over everything and cook as normal. With these changes its a hit for us

  • I actually prepared this on the stove top in a 6 qt. covered pan. I browned the meat and then added all of the other ingredients. I omitted the mushrooms and Worcestershire sauce and seasoned with a combination of regular and light soy sauces and Thai fish sauce. I also added red and green pepper strips. After simmering covered on low for about an hour, I drained and added a small can of pineapple chunks. I reserved a small amount of the juice and dissolved 2 tablespoons of cornstarch and used this to thicken the dish. Served it over canned La Choy noodles. We thought it was very good Will make it again Thanks for sharing a great recipe

  • I made this for my boyfriend one night because I wasnt going to be home until late. He said it was awesome I was hoping to try the leftovers but they were gone before I could I used boneless ribs, cut into chunks, browned with a mix of veggie and sesame oils. I left out the mushrooms, so it was pretty much just pork and onions. According to my man it was great, so, five stars Thanks for a great recipe Update; made this again for some friends and it turned out well. The only change I made was to use fresh mushrooms instead of canned; I thought the dish was a bit salty, but otherwise the flavor was great.

  • I did like most people recommended and doubled everything but the pork. I added the 20 oz can of pineapple chunks. I added a head of fresh broccoli. This was SOOOOOOOO good...I mean REALLY REALLY good. Everyone loved it.

  • This recipe was very easy and tasty. A great way to get rid of those pork chops buried in the freezer

  • We like this recipe. I have tried it 3 times. I do add stir fry veggies the last half of cooking time. Do not overcook Very filling.

  • I doubled the sauce, added frozen bell peppers and canned chunk pineapple (like others suggested) and served over rice and it tasted just like sweet and sour pork. Next time I will add brocolli and carrots too. We loved it.

  • This is a great recipe I wanted a different pork recipe & I happened to have the ingredients on hand - my husband & kids loved it. It has the same flavors as sweet & sour pork takeout but without frying anything I really encourage using the pineapple & peppers combo as the other reviewers have said and also, doubling the sauce is a great idea if putting this with rice. I browned the pork, sauteed the peppers and onions and combined the rest of the ingredients and put everything into the slow cooker -- very tasty and flexible enough to substitute any of the ingredients for your own tastes Thanks for a new favorite

  • Didnt care for this recipie at all...

  • Eh. served it to three people. One liked. Another said they could eat it but probably woulnt request a remake. I personally have had better dishes with same ingredients and do not see myself making this again.

  • My hubby and I LOVED this recipe I took others advice and doubled the sauce - left off mushrooms since I dont care for them. I added bell pepper and a drained can of pineapple chunks. Next time Im going to use tidbits - served over white rice and it was DELICIOUS (I want to try with chicken too)

  • Very good....I added broccolieven the kids loved it

  • This was good, I used a poin tenderloin roast. I also added the pineapple and green peppers as suggested in other reviews. I spiced up the roast when browning it before putting in the slowcooker.

  • The flavors of this dish are unique and tasty, but somehow the portions were tiny. I would up the amount of meat used (and the other ingredients accordingly). Otherwise, not bad

  • I made this for my husband last night. He loved it. I deleted the mushrooms and doubled the sauce. I added stir-fry veggies for extra nutrition. Ill freeze it with rice for rice bowls for lunch or dinner.

  • I really enjoyed this dish but I followed other reviews and added frozen veggie mix and some pineapple chunks

  • Just ok.

  • Added Ginger and Cayenne pepper to give it the kick that it needed. Left out Mushrooms, added peppers, carrots and Pineapple. Good Recipe, would make again.

  • This was not great at all. I added a bunch of stuff to make this turn out. But with tweaking this is an easy meal, anyway.

  • My husband made this for dinner on one of his off nights. It was easy and very tasty. Even our 7 year old loved it. A definite do again

  • I did not find this great. Bland and boring. My teens thought the same. I spriced it up before serving. Kinda disapointing since it smelt so yummy

  • I wish I would have doubled the sauce and added the pineapple and veggies mentioned in other reviews. Making this exactly as directed basically makes barbeque sauce (and not even a fantastic barbeque at that). I will try this again with the additions.

  • I omitted the mushrooms, added baby corn on the cob, tripled the sauce and served over rice. My family loved it

  • My husband liked this more than I did. I made it as the recipe states. If I try it again I will add the green peppers and pineapple.

  • Used pineapple juice like others suggested, used less tomato sauce & didnt use mushrooms and it turned out delicious Making again tonight

  • 4.5 stars. I used pork tenderloin and it came out great, though the sauce was runnier than I anticipated.

  • This was pretty good. I didnt read the reviews before I made it. Next time Ill try adding the pineapple and bell peppers, making more sauce and thickening it to a gravy, like the others had suggested. Nice and easy also.

  • This was pretty good. The only change I made was I omited the mushrooms and added a can of pineapple chunks undrained. I served with rice and mashed sweet potatoes.

  • Husband and kids loved it Easy to make and tasted great. Doubled sauce like others advised. Will definately make often.

  • Loved it. Whole family faught over leftovers.

  • This was very easy and very tasty I felt it needed a little more kick so next time I may tweak the recipe a bit. I added fresh carrots and fresh green peppers at the end of cooking and served it at a pot luck. I also added extra sauce... Everyone just loved it Everyone wanted the recipe

  • Great recipe The pork was incredibly tender. Very easy, good flavor,nice meal to have waiting in the cooker after work. We doubled it to have leftovers for lunch the next day.

  • Easy to make, turned out delicious

  • Excellent as is but I took the advice of others and added 1 can pineapple and some vegetables. I also added some tapioca to thicken the sauce a bit but that is my own personal preference. will definitely make this again. Im also going to try it with chicken.

  • Yummy, i have no words to say. thanks for the share. looking forward for your next post.

  • DO double the sauce I didnt use mushrooms, but did use pineapple tidbits w/ the juice, tiny carrots, 1/2 green bell pepper..wished I had taken the time to add cornstarch w/ water to thicken the sauce like 1 review said they did. Served w/ Green Salad w/ cranberries (a allrecipe.com receipe), Hawiian Bread and Elvis Presley Cake for my dads 83rd birthday.

  • This was not what I expected. It tasted like ketsup.

  • My family really enjoyed this, even my 2 year old. Will make again, thx

  • Very tasty and easy. I changed the sauce though. I used V8 with two beef steak tomatoes processed into it, double the volume and the mushrooms/onions.

  • Good recipe. I only had a pound of pork to use, but I still kept the sauce the same because I like to have extra to serve over rice. I used fresh mushrooms and also added some red and green pepper in the last hour of cooking. I did like it, but like others, I felt the sauce was missing something, though Im not exactly sure what. Ill probably make again and play around with the sauce a bit.

  • 5 stars and moreI suggest double the sauce as well, another suggestion for those that do not have a slow cooker. I made everything as the recipe stated and let it simmer in a deep dish frying pan for 1 hour and it turned out scrumptches I absolutely recommend that you make it :)

  • This is a good recipe 3 out of 4 of us really liked it. My 5yr old wasnt as thrilled but she still ate it. My 3yr old and husband devoured it I did make a couple changes. Omitted the mushrooms and added a can of diced tomatoes and most of a can of chunk pineapple. Also added a little cornstarch and water at the end to thicken up the sauce. It was perfect Will definitely make again.

  • This was fine for a meal, but nothing amazing. I wont be making it again.

  • My whole family loved this.... it was great and so Easy But will add veggies next time.

  • If I could have I would have given this 8 stars it was sooooo good. I didnt have tomatoe sause so I used crushed. I added pineapple and red pepper and served it over rice

  • This was so good. I doubled the sauce as other reviewers suggested using a tomato sauce with chunky veggies in it and a mix of white vinegar and rice vinegar. Will def make it again

  • I liked this more than Husband. I made it with thinly sliced loin steaks. The sauce is pretty tasty, and would work well with chicken too, I think. Thanks, Amy

  • I have fixed this dish twice. The first time I drained the mushrooms and the dish came out dry. The second time I did not drain the can and it added just enough liquid to it. The dish has a great flavor and will more than likely fix it again.

  • This was pretty good. My husband like it a lot. I have been looking for a different way to fix pork steaks and I have found it. Thanks for the recipe.

  • I really enjoyed this dish, however, I would cut back on the salt next time I make it.

  • My husband thought this was wonderful. It was easy and full of flavor.

  • Awsome base recipe...add to custom flavor. I added 2 teaspoons curry, 2 cloves garlic, 2 teaspoons hot chili sauce for just a lil kick along with the sweetness of 8 oz dice pinapple, brocalli, snap peas and carrots. yum-yum

  • Kinda blah. I made this recipe the way it was written just to try it as is but I ended up adding pepper flakes to it. That helped a little. I saw the part about the pineapple but did not know how that would go over. I used the remaining meat the next day mixed with bbq sauce and that was ok. I dont think I will be making this one again.

  • What a great dish, have made this several times. I dont do the mushrooms though, instead I putin a bag of mixed veggies and serve over brown rice.

  • This recipe is a keeper I think that its important you use pork steaks (I made it once with pork chops and the meat was very dry). Also, as other reviewers suggested, doubling the sauce is great if you are serving it over rice.

  • Very good My whole family enjoyed it. It reminds me of a pork version of "Beef Paprika" which is a family favorite. Ill probably add some paprika next time for a little more spice. Oh yeah, I used carrots instead of mushrooms.

  • This was just alright for us. It was good, but not as flavorful as I had hoped. I even added the pineapple and pepper as suggested. It is very easy, so I will likely make again with a few more changes.

  • Good recipe. My family liked it. Doubled the sauce and added sliced green pepper as per previous suggestions and served it over white rice.

  • This recipe was great Followed the recipe and added to it: fresh mushrooms instead of canned; didnt have the Worcestershire sauce on hand used Teriyaki for substitute; added thin strips of red & yellow bell peppers during last 1/2 hour of cooking; and added a cup of fresh chopped pineapple THE RESULTS were delicious The meat was very tender Served over steamed rice. We will definitely make this again

  • Yummy def a keeper

  • I made this with chops and it was very good. I didnt have tomato sauce so I used a can of tomatoes in juice and it was just fine. I also browned the pork with a T. of flour and it helped thicken up the sauce. I made some fried rice and broccoli with chili and it was a great meal

  • I thought this dish had potential but seemed a little watered-down and bland. I may give it another shot but I think I will cut the amount of mushrooms and add pineapple just before serving. Its lacking something but I cant put my finger on what. Im hoping the pineapple will help.

  • I found this dish to be very bland. I had to add a few other ingredients including pineapple, and some of the juice just to add flavor. I dont think I will try this again.

  • This was a big hit for the whole family My husband and son went back later to have a second dinner, even my 2 year old inhaled it I had left over pork roast I used for the meat, doubled all of the ingredients for the sauce, replaced the vinegar with cider vinegar + 2 tsp of whit vinegar, added a canon crushed pineapple and a can of basil diced tomatoes both with the juice. Amazing results This is a keeper in my recipe box

  • Enjoyed it greatly. The house smelled wonderful all day while it was cooking in my crock pot. I made the recipe with an already cooked half of loin of pork and it was very tender. It only fed three people though, I would definitely double the recipe.

  • This was interesting...definitely not even asian-esque. I added more vinegar, some rice wine, and soy sauce. I thickened it with a cornstarch slurry. I also added some canned pineapple. It was not bad. before I doctored it up, it tasted like vegetable soup.

  • I made this dish for dinner a moment ago. My husband loved it. I omit the vinegar, added a dash of powdered black pepper and used golden mushroom instead. Also, instead of tomato sauce, I put a can of stewed chopped tomatoes. It was much better because it gives a chunkier taste. Excellent

  • I added more worsteshire and sauce, but it still seemed to be missing something. Pork was very dry. I may try again, but will doctor it up alot more.

  • Very good - we all loved it

  • Really great sweet and sour flavor. My husband and I both loved it I will definitely make it again

  • Was good, but not one I will make often. Added pineapple tidbits and tried to play up the flavor and still think it was lacking something.

  • Easy and ingredients already on hand. very delicious, my whole family loved it. even the picky eaters

  • I thought this recipe was easy to prepare, inexpensive and a great meal to come home to on a weekday.I would add some more veggies next time ... but my husband and I both enjoyed the flavor and the ease of cooking.It was great re-heated for lunch the next day

  • Good but a little bland for my taste will try again with a little more spice. children would love it though

  • Super flavorful, and a delicious balance of sweet and savory.

  • I also did what other reviewers suggested by doubling the sauce and added pineapple. We decided we only wanted the juice of a pineapple next time. My husband absolutely loved this. I have to omit mushrooms though because he doesnt like them. It was easy and good. Thanks

  • Kids were skeptical because it didnt look very appealing, but after trying it they liked it.

  • It was wonderful. I have made it twice now and the 2nd time I made it I only used 1 tsp of salt because the first time it was a little salty. I also used 1 and a half tsp of minced garlic. I will be making this many more times

  • I took the advice and added the last 1/2 hour: 1 small pineapple w/ juice, 1 cup frozen veges, 1 green pepper. Serve with/over Rice and with Sweet and Sour meatballs. Yum. Thanks for the recipe.

  • Really nice and tender. Was nice to be able to eat it without needing to cut it with a knife.

  • I had relatives coming over for supper right after work, I doubled the recipe and it worked out very well. It was also a good choice for company because it is not heavy on spices.

  • Really enjoyed the flavor but needs something. Would try it again with maybe carrots added.

  • This was delish- a definite keeper. I used some pork stew chunks I got on sale. Added the green pepper as suggested, but just put them in at the beginning w/ everything else. Served over white rice and thoroughly enjoyed.

  • Easy to make and very,very good to eat.

  • We thought this recipe was just ok. It was rather blah. It needs a bit more seasoning for my family. The pork was very tender though.

  • This recipe is more a cross between BBQ pork and sweet and sour pork. It was OK, but extremely easy and uses ingredients I keep on hand.

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