Pork Suey in the Crock Pot

Pork-Suey-in-the-Crockpot

 

Looking for a frugal meal, but not ready for a meatless meal?

Pork is the perfect option since you can get it for under $1.50 per pound.  That’s cheaper than hamburger these days.  Not only is this meal frugal, but it can be low carb too just based on what you serve it on.

As a kid, I loved when my mom made Chop Suey on the stovetop.  My favorite part was always the water chestnuts.  Unfortunately for me, when I made my Crockpot Pork Suey, I didn’t have any water chestnuts in the house, but I went ahead and made the dish anyways.  Even without the Water Chestnuts it was still delicious, and since it was in the crockpot, I could make it when I had time and then enjoy it at dinnertime.

Usually when I come up with a recipe for Crockpot Tuesday, it’s a variation of a recipe that I have found.  However, today’s recipe was a combination of about 3 different recipes.  For instance, one recipe called for chicken, but I knew I wanted to use pork and then the others asked for items I didn’t have,  so I merged them all and came up with Pork Suey.

Here’s what I used for my version of Crockpot Pork Suey.

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  • 7 — 1 inch chops from Boneless Porkloin — I buy a whole Boneless Pork Loin and then have the bucher cut it into chops.  Then when I get home, I divide them into meal portions.
  • 3 stalks celery — diced
  • 10 mushrooms — chopped
  • 1 Onion — Chopped
  • 1/2 cup Soy Sauce
  • 1 cup Hot Water
  • 1 tsp Chicken Bouillon
  • 1 tsp Garlic Powder

 

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As I do in the majority of Crockpot Tuesday recipes, I put my meat frozen in the crock pot.  I add an extra hour cooking time at high to make up from the defrosting.  Then I placed the vegetables on top.

 

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In a glass measuring cup, I poured the Hot Water and soy sauce and then mixed in the garlic and chicken bouillon and poured it on top of the pork vegetable mixture.

I placed the lid on and turned the crockpot on high for about 1 1/2 hours.  At that point I took off the lid and separated the now defrosted pork chops.

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I placed the lid back on the crockpot and continued cooking on low for about 5 more hours.  15 minutes before I was ready to serve, I once again opened the crockpot and this time broke apart the pork into bite size pieces.  It broke apart really easily.  Had I had water chestnuts, I would have added them in at this point.

Then I added a mixture of flour and water to thicken the sauce a bit.  I turned the crockpot back on high for 15 minutes.

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The first time I made this meal and shared it, I served my Crockpot Pork Suey (minus water chestnuts) on top of rice.  This time I chose noodles for those who don’t mind the carbs and on lettuce for those watching carbs (i.e. Me.)

I have mentioned before that I have one daughter who doesn’t care for pork.  However, since pork is one of the more reasonably priced meats (at $1.44/lb on sale recently ) I am always looking for a Pork recipe that she (and the rest of the family) will enjoy.  I am happy to say that she cleared her plate without a complaint.

 

Here is a printable version of Pork Suey Recipe for you.

Pork Suey in the Crock Pot
 
Prep time
Cook time
Total time
 
Simple and frugal pork meal to put together. It's just like chop suey, just minus the water chestnuts
Author:
Serves: 8
Ingredients
  • 7 — 1 inch chops from Boneless Porkloin s.
  • 3 stalks celery — diced
  • 10 mushrooms — chopped
  • 1 Onion — Chopped
  • ½ cup Soy Sauce
  • 1 cup Hot Water
  • 1 tsp Chicken Bouillon
  • 1 tsp Garlic Powder
Instructions
  1. Place Frozen Pork Loin in the Crock pot
  2. Put diced vegetables (mushrooms, onions and celery) on top
  3. In mixing cup, measure 1 cup and add soy sauce, garlic and chicken bouillon
  4. Pour over pork and vegetable
  5. Cover and turn on high for 1 to 1½ hours. This will defrost the meat enough for you to break them apart.
  6. Turn crock pot to low and continue cooking for 5 hours.
  7. After 5 hours Open pot and break meat into bite sizes.
  8. Add in mix of water and cornstarch. Turn to high and continue to cook for 15 minutes or until sauce thickens.
  9. Serve on rice, noodles or romaine hearts.
 

For more great recipes be sure to check out Tasty Tuesday, Tempt My Tummy, Tasty Traditions and Tuesdays at the Table.

 

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