Dump-and-Go Slow Cooker Pork Chop Suey Step-by-step instructions

Before you start

Before you begin, cut the pork loin into 1-inch cubes, slice the celery and onion, and grate the fresh ginger. Measure out the soy sauce, molasses, and chicken broth. Have the cornstarch and water ready for the thickening step.

If you plan to serve the chop suey over rice, start the rice before you begin assembling the slow cooker, or use a rice cooker to keep it warm. You don't need to brown the pork or pre-cook any vegetables—everything goes into the slow cooker raw.

Instructions

Layer and Cook

1. 1Layer the ingredients
   Place the cubed pork loin in the slow cooker. Scatter the sliced celery and onion over the pork. Sprinkle the grated ginger over the top. In a small bowl, whisk together the soy sauce, molasses, and chicken broth. Pour the mixture evenly over the pork and vegetables. Stir gently to coat everything.
   Look for The pork is submerged in the liquid, and the vegetables are distributed evenly.
   Tip For more flavor, sear the pork cubes in a hot skillet before adding to the slow cooker, but this recipe works perfectly without browning.
2. 2Cook on low
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the pork is fork-tender and the vegetables are soft but not mushy. Let it rest for 3 minutes before slicing.
   Look for The pork is tender and easily shreds with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during cooking to keep the heat steady.

After the first phase, the slow cooker is filled with raw pork, celery, onion, and a savory liquid. The ingredients are well combined, and the pork is submerged in the sauce.

The slow cooker should be covered and set to cook. At the end of this phase, the pork is fork-tender and the vegetables are soft but not mushy. The sauce is thin but flavorful, ready for thickening.

Thicken the Gravy

3. 3Thicken the sauce
   In a small bowl, whisk the cornstarch with the water until smooth. Stir the slurry into the slow cooker. Cover and cook on high for 20 to 30 minutes, stirring once halfway, until the sauce has thickened and turned glossy.
   Look for The sauce coats the back of a spoon and has a silky, thick texture.
   Tip If the sauce is too thin, add another tablespoon of cornstarch mixed with water and cook for an additional 10 minutes.

The sauce has transformed from a thin broth into a rich, glossy gravy that clings to the meat and vegetables. The cornstarch has fully dissolved, leaving no lumps, and the sauce is smooth and velvety. The pork remains tender, and the celery and onion are coated in the thickened sauce. The aroma is deeply savory with hints of ginger and molasses.

Serve and Enjoy

4. 4Serve
   Spoon the pork chop suey over cooked white rice in bowls. Serve hot, with extra soy sauce on the side if desired.
   Look for The dish is steaming and ready to serve.
   Tip Garnish with sliced green onions or sesame seeds for added freshness and crunch.

The chop suey is steaming hot, with a thick, shiny sauce that drapes over the rice. The pork is glistening and tender, and the vegetables are colorful and inviting. Each spoonful offers a balance of savory, sweet, and umami flavors. The dish is ready to be served immediately, garnished with any optional toppings.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cooking time. Another is adding the cornstarch slurry too early, which can result in a lumpy or slimy sauce—always add it at the end.

If you use frozen pork, thaw it completely in the refrigerator before adding it to the slow cooker to ensure even cooking. Also, don't overcook the celery; it should be tender but not mushy.

How to tell it’s done

The pork is done when it is fork-tender and easily pulls apart. If you use a meat thermometer, the internal temperature should read at least 145°F (63°C).

The sauce should be thickened and glossy after the cornstarch step, coating the back of a spoon. The celery should be tender but still have a slight bite. Taste and adjust seasoning with soy sauce or salt if needed.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest