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The sauce for this recipe is just excellent and so full of flavor. I used rice vinegar because it is not as strong as regular vinegar and I like it better in recipes like this. Flavors blended just perfect. The only reason this is not a 5 star for me is the long cooking time for the pork. It just didn't make sense to me. Next time I made this I'll brown the meat and proceed making the rest of the recipe. I saw no benefit in the long cooking time. I used chicken stock instead of the water and had to keep adding because the liquid evaporated. I used a regular skillet with a tight fitting lid. There was no temp on the electric skillet method. I will definitely add some garlic to this for extra flavor. Thanks for sharing your recipe. I'll make this again Made for PAC Spring 2010

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~Nimz~ April 16, 2010
Sweet and Sour Pork