7 Reviews

Easy to do and had a nice sauce for the rice. I tried cut away most of the fat before cooking and used a fat separator to eliminate most of the fat after cooking. It was a good recipe.

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Tebo December 27, 2001

This is super--the meat was so tender, & the sauce tho you use ketchup it had a great Chinese flavor & the ketchup just adds the perfect base for seasonings. I was glad to have a dinner that cooked itself. I served it with Japanese Fried Rice & spooned the ssauce over the meat.

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Iron Bloomers April 30, 2002

first of all, this isnt chinese. you NEVER EVER use ketchup or other american condiments in chinese food. also going the extra mile to buy the rice vinegar is highly recommended because white vinegar in the pork just tastes like ****. overall the pork was ok but i suggest you changing the name because "this just aint chinese" because i think i would know seeing that im chinese myself.

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lotrfan July 14, 2004

Lotrfan, Ketchup was brought to this Country from CHINA. Just look it up. I would, however, add sesame oil to this recipe.

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Alan Leonetti December 25, 2008

Taste wasn't quite what we expected, but good non the less. I baked these in the oven at 300' for 3 hours since we were using these for an appy and didn't want them to be falling of the bone finger food. Thank You RecipeNut

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lets.eat January 02, 2006

I used my slow cooker for this Chinese-style dish that is easy to make using ketchup as a base. I did not find it an authentic taste, but it was good, and I served it with brown rice and stir-fried vegies.

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Stella Mae March 05, 2004

The meat was good, but the sauce...MMMMMMMMMM! I had planned on serving with rice but I had left of mashed potatoes so I used those. I followed the directions except I didnt have any 5 spice powder.

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Suzanne Stewart November 05, 2003
Chinese Ribs