"When this began cooking I thought the smell of ginger and vinegar was overpowering and somewhat unpleasant. However, three hours later, with the hoisin sauce added, the aroma and taste were amazing. This was a winner, and not much effort.""

"This is a good recipe, but it appears to be adapted from Sunset Magazine's "Favorite Recipes I", published in 1969. The recipes are identical except for three differences:

1) Sunset magazine recipes calls for dusting meat with flour before browning
2) Sunset magazine recipe uses more water
3) Sunset magazine recipe adds boiling onions with carrots and celery

These changes make the Sunset magazine recipe better, in my opinion.

Everything else is the same, right down to the amount of paprika, allspice/cloves, worcestershire, and bay leaves. The recipes are too similar to be a coincidence.