Dump-and-Go Slow Cooker Pork Chop Suey Tips, FAQ & printable recipe

Tips for success

For the most tender pork, choose a cut with some marbling, like pork shoulder, and cut it into larger cubes if you prefer a chunkier texture. If you want a thicker sauce without cornstarch, you can mash a few of the cooked vegetables into the liquid at the end.

For a deeper flavor, add a splash of rice vinegar or a teaspoon of toasted sesame oil just before serving. You can also stir in a handful of snow peas or bell peppers during the last 30 minutes for extra crunch and color.

To make this dish even more hands-off, use a slow cooker with a programmable timer that switches to warm automatically. This prevents overcooking if you're delayed.

If you prefer a spicier version, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce. For a thicker, more caramelized sauce, you can remove the meat and vegetables and reduce the liquid on the stovetop before adding the cornstarch slurry.

Variations

• Chicken Chop Suey: Substitute boneless, skinless chicken thighs for the pork. Cook on low for 5 to 6 hours until tender and cooked through. The rest of the recipe remains the same.
• Vegetarian Chop Suey: Replace the pork with extra-firm tofu, cubed, and use vegetable broth. Cook on low for 3 to 4 hours, then add the cornstarch slurry and cook until thickened.
• Spicy Chop Suey: Add 1 teaspoon of sriracha or chili garlic sauce to the soy-molasses mixture. For extra heat, top with sliced fresh chilies before serving.
• Extra Veggie Chop Suey: Stir in 1 cup of sliced bell peppers, snow peas, or mushrooms during the last 30 minutes of cooking to add color and crunch.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to restore the sauce's consistency.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot and bubbly. Add a little water or broth if the sauce has thickened too much.

Store leftover pork chop suey in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce if needed.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time if starting from cold. Alternatively, you can cook the entire dish, let it cool, and refrigerate for up to 3 days.

Serving ideas

Serve the pork chop suey over steamed white rice, brown rice, or even noodles. For a low-carb option, cauliflower rice works beautifully.

Garnish with sliced green onions, sesame seeds, or a drizzle of chili oil for extra flavor. A side of crisp egg rolls or a simple cucumber salad would round out the meal nicely.

This dish is hearty enough to stand alone, but it also pairs well with a light soup or a fresh green salad. If you have extra sauce, spoon it over the rice for extra flavor. For a family-style meal, set out bowls of additional soy sauce, hot sauce, and chopped scallions so everyone can customize their plate.

Frequently asked questions

Recipe card

Dump-and-Go Slow Cooker Pork Chop Suey

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb boneless pork loin, cut into 1-inch cubes
• 3 stalks celery, sliced into 1/2-inch pieces
• 1 medium onion, thinly sliced
• 1 tbsp fresh ginger, grated
• 1/2 cup soy sauce
• 2 tbsp molasses
• 1 cup chicken broth
• 3 tbsp cornstarch
• 1/4 cup water
• cooked white rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. Spoon the pork chop suey over cooked white rice in bowls. Serve hot, with extra soy sauce on the side if desired.

Contains: gluten, soy, milk, celery

Estimated nutrition per serving

Calories

380

Protein

35 g

Carbohydrates

30 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.