Savory Pork Chop Suey Delight
Indulge in this rich and flavorful Pork Chop Suey, a timeless Chinese dish that has been a family favorite for generations. Passed down through 70 years of culinary tradition, this recipe marries tender pork with vibrant vegetables and a delightful sweet-salty sauce. Not only does it taste amazing fresh, but the flavors deepen and improve overnight, making it the perfect dish for meal prep. It's also freezer-friendly, ensuring you can enjoy this delicious comfort food whenever you like. Serve over fluffy long-grain rice for a wholesome and satisfying meal.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Pork steaks
5-6 (Cubed into 1/2 inch pieces)
Yellow onion
1 (Sliced into long slivers)
Celery
3 stalks (Sliced thin on diagonal)
Fresh white mushrooms
8-10 (or 2 small cans of stems and pieces) (Sliced into small hunks)
Vegetable oil
1 tablespoon (For cooking)
Butter
2 tablespoons (For cooking)
Bean sprouts
2 (14 ounce) cans (Undrained)
Molasses
4 tablespoons (For balancing sweetness)
Soy sauce
1/3 cup (For seasoning)
Swanson chicken broth
1 (14 ounce) can (For the base)
White pepper
1/2 teaspoon (For seasoning)
Water
1/2 cup (For cornstarch mixture)
Cornstarch
2 tablespoons (For thickening)
Instructions
1
1. If you have a pressure cooker, know that it does wonders in tenderizing the pork. Start by cutting the pork into 1/2 inch cubes.
2
2. Thinly slice the celery on the diagonal and cut the onion into long slivers.
3
3. Slice the mushrooms into small hunks.
4
4. Open the cans of chicken broth and bean sprouts, and set aside.
5
5. In a small bowl, mix the cornstarch into the water until smooth and set aside.
6
6. Heat the vegetable oil in a deep pan (either a pressure cooker or a Dutch oven) and add the butter, heating until it begins to bubble.
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7. Add the pork cubes to the pan, allowing them to brown undisturbed for about 2 minutes.
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8. Stir in the sliced onions and celery, followed by the mushrooms and white pepper. Cook over medium heat, stirring often, until the celery and onion slivers are tender.
9
9. Pour in the chicken broth, soy sauce, and undrained bean sprouts. Then, add the molasses, stirring to combine.
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10. Taste the mixture, and if necessary, adjust the balance of sweet and salty with additional soy sauce or molasses.
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11. Cover the pot and let it simmer for at least one hour, allowing the flavors to meld together. If using a pressure cooker, bring it to slow rocking pressure and cook for 10 minutes before letting it cool naturally.
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12. After cooling, remove the lid and allow it to simmer slowly for another 20 minutes until the pork is incredibly tender.
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13. Gradually add the cornstarch-water mixture to the pot, stirring continuously. Bring the heat just to a boil while stirring to thicken the sauce.
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14. Lower the heat and let it cook for an additional 15 minutes.
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15. Serve the Pork Chop Suey over perfectly cooked long-grain rice (combine 1 cup of rice with 2 cups of water and a pinch of salt. Bring to a boil, cover, and reduce heat to the lowest setting for 25 minutes).
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16. Enjoy this comforting dish, ideally made a day ahead to enhance the flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pork Chop Suey Delight?
It is a rich and flavorful traditional Chinese dish that has been a family favorite for 70 years, featuring tender pork, vegetables, and a sweet-salty sauce.
What cut of meat is best for this recipe?
This recipe specifically calls for 5 to 6 pork steaks, which should be cubed into 1/2 inch pieces for the best texture.
Can I use a pressure cooker for this recipe?
Yes, a pressure cooker is highly recommended as it does wonders in tenderizing the pork cubes quickly.
How do I prepare the vegetables for the Chop Suey?
You should slice the celery thin on a diagonal, cut the onion into long slivers, and slice the mushrooms into small hunks.
Should I drain the bean sprouts before adding them?
No, you should use two 14-ounce cans of undrained bean sprouts to include their liquid in the base of the dish.
What gives the sauce its unique flavor?
The sauce gets its distinct sweet and salty profile from a combination of soy sauce, molasses, and chicken broth.
How long should the Pork Chop Suey simmer?
After combining ingredients, let it simmer for at least one hour. If using a pressure cooker, cook for 10 minutes at pressure and then simmer uncovered for 20 minutes.
What is the purpose of the cornstarch in this recipe?
Cornstarch is mixed with water to create a slurry that thickens the sauce into a rich, velvety consistency.
How do I balance the sweetness and saltiness?
You can taste the mixture before the final simmer and adjust the balance by adding small amounts of additional soy sauce or molasses.
Is this recipe good for meal prep?
Yes, the flavors actually deepen and improve overnight, making it an excellent choice for making ahead of time.
Can this dish be frozen?
Yes, this Pork Chop Suey is freezer-friendly, allowing you to store and enjoy it as a convenient comfort food later.
What should I serve with Pork Chop Suey?
It is traditionally served over fluffy long-grain rice to soak up the savory sauce.
How do I cook the rice for this dish?
Combine 1 cup of rice with 2 cups of water and a pinch of salt; boil, then cover and simmer on the lowest setting for 25 minutes.
What kind of mushrooms should I use?
You can use 8-10 fresh white mushrooms or two small cans of mushroom stems and pieces.
Why do I need both butter and vegetable oil?
The vegetable oil is used for cooking while the butter adds a rich flavor profile as the pork browns.
What seasoning is used besides soy sauce?
The recipe uses 1/2 teaspoon of white pepper to add a mild, earthy spice to the dish.
How do I brown the pork?
Add the pork cubes to the hot oil and butter, and let them brown undisturbed for about 2 minutes before stirring.
What type of broth is recommended?
The recipe suggests using one 14-ounce can of Swanson chicken broth for the base.
How much molasses is needed?
The recipe calls for 4 tablespoons of molasses to provide sweetness and a dark color to the sauce.
Can I use a Dutch oven instead of a pressure cooker?
Yes, a Dutch oven is a perfect alternative for the long, slow simmering process required for this recipe.
How do I prepare the onion?
The yellow onion should be cut into long slivers rather than diced to match the texture of the other vegetables.
When do I add the cornstarch mixture?
The cornstarch-water mixture is added gradually toward the end of the cooking process while stirring continuously.
How long do I cook the sauce after adding cornstarch?
Once the sauce thickens at a boil, lower the heat and let it cook for an additional 15 minutes.
What if I don't have white pepper?
While white pepper is traditional for Chinese-inspired dishes, you can substitute black pepper if necessary, though it will change the appearance slightly.
How many stalks of celery are required?
The recipe uses 3 stalks of celery, sliced thin on the diagonal.
Should I use salted or unsalted butter?
The recipe doesn't specify, but since soy sauce is salty, unsalted butter is usually a safe choice to control sodium levels.
Is this a spicy dish?
No, this is a savory and slightly sweet dish; the only heat comes from a small amount of white pepper.
Can I add other vegetables?
While this is a specific family recipe, you can certainly add water chestnuts or bamboo shoots if you prefer more variety.
What is the best way to reheat leftovers?
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much in the fridge.
Why is it called an antique recipe?
It is referred to as an antique or heritage recipe because it has been passed down through seven decades of culinary tradition.