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    You are in: Home / Recipes / Pork Chop Suey Recipe
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    Pork Chop Suey

    Pork Chop Suey. Photo by Chef #500257

    1/1 Photo of Pork Chop Suey

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Peg's Note:

    Chinese Chop Suey made with pork. I've cooked this for the past 45 years...and it's at it's best the following day. My Mom made it this you can figure the recipe is a good 70 years old. Guess that's considered "antique" :) It freezes well, without losing flavor.

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    Units: US | Metric


    1. 1
      If you have a pressure cooker, it does wonders in tenderizing the pork.
    2. 2
      Cut pork into 1/2 inch cubes.
    3. 3
      Slice celery thin on diagonal.
    4. 4
      Slice onion into long slivers.
    5. 5
      Slice mushrooms into small hunks.
    6. 6
      Open cans of broth and bean sprouts.
    7. 7
      Mix corn starch into water.
    8. 8
      Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
    9. 9
      Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
    10. 10
      Stir and add onion, celery, then mushrooms.
    11. 11
      Sprinkle in white pepper.
    12. 12
      Let cook over medium heat, stirring often, until celery and onion slivers are tender.
    13. 13
      Add chicken broth, soy sauce and bean sprouts.
    14. 14
      Now add the molassas, and stir.
    15. 15
      Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
    16. 16
      Cover pot and simmer for at least an hour.
    17. 17
      If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
    18. 18
      Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
    19. 19
      When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
    20. 20
      Bring up heat just to the boil while stirring.
    21. 21
      Lower heat and let "cook" for about 15 minutes.
    22. 22
      Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
    23. 23
      I've made this chop suey for the past 45 years (yes, I'm an"older gal":).
    24. 24
      The chop suey freezes well.
    25. 25

    Ratings & Reviews:

    • on April 07, 2002


      I made this via the pressure cooker method. It turned out great. The suggestion to adjust the salt/sweet flavors is well taken. For my tastes I needed to modify a bit. Very easy to make. I will definitely whip this up again.

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    • on April 03, 2002


      If this is better the second day, I'm going to have a great dinner! I added more molasses and towards the end I put in already cooked chinese egg noodles....It was heaven and almost got polished off by two people! Thanks so much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2001


      VERY GOOD !!!! I made it with Beef. I think it would be very good with chicken too with very little "adjustment". I'm going to try this with pork and with chicken (not at the same time though).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (31)

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    Nutritional Facts for Pork Chop Suey

    Serving Size: 1 (386 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 338.7
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 4.9 g
    Cholesterol 66.3 mg
    Sodium 1417.9 mg
    Total Carbohydrate 28.4 g
    Dietary Fiber 4.5 g
    Sugars 17.1 g
    Protein 30.9 g

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