Chow Lo Fat’s Pork Chop Suey
East truly meets West with this uniquely delicious Cajun/Chinese recipe. If you ever wondered about the origin of that popular hog-calling term…well, now you know!
| Ingredients |
| 1 lb pork, cut into 3/4 inch cubes |
| 1 Tbsp vegetable oil |
| 3 stalk celery, sliced |
| 2 carrots, sliced |
| 1 green pepper, cut into bite-sized pieces |
| 1 medium onion, cut into bite-sized pieces |
| 1 1/3 c water |
| 1/8 tsp garlic powder |
| 3 Tbsp soy sauce |
| 2 Tbsp cornstarch |
| 2 c bean sprouts, rinsed and drained |
| 1 4-oz can mushrooms, sliced |
1/4 tsp D.D. Williamson
Caramel Color Powder |
| Hot cooked rice |
| Peanuts or cashews (optional) |
Directions:
- Brown the pork in a skillet with the vegetable oil.
- Drain the fat off and place the meat in a crock-pot.
- Put the celery, carrots, pepper and onion in the crock-pot.
- Combine the garlic powder and water and pour over the meat and vegetables.
- Cover and cook on high-setting for a few hours until the vegetables are finished OR cook on low-setting for 8-10 hours.
- Combine the soy sauce and cornstarch.
- Turn the crock-pot to high-setting and stir-in the soy sauce mixture, bean sprouts, and mushrooms, and D.D. Williamson Caramel Color Powder.
- Cook on high-setting for 30 minutes.
- Serve over hot rice and enjoy!
Serving Suggestions:
Serve pork chop suey over a plate of hot rice and sprinkle with chopped peanuts or cashews for extra pizzazz.
Tips:
- For a variety, 1/4 tsp ginger can be added when adding the garlic powder.
- A spoonful of cayenne pepper may please the palates of some people, however, be cautious.