Pork Chop Suey
Pork Chop Suey is the simplest version of the dish, made with thin strips of pork shoulder and a short list of vegetables.
Servings: 4 people
Calories: 425kcal
Cost: $
Equipment
- 1 Wok A wide cooking pot or heavy skillet also works
- 1 Small Mixing Bowl For dissolving the cornstarch in the broth
Ingredients
- 1 lbs pork shoulder sliced into thin strips
- 1 piece carrot medium, peeled and sliced crosswise
- 1 piece cabbage small head, chopped
- 1 piece bell pepper small, sliced into strips
- 1 piece sweet onion medium, sliced
- 1 teaspoon garlic minced
- 1/4 cup flat-leaf parsley chopped
- 1 tablespoon soy sauce optional
- 1 tablespoon cornstarch
- 1/2 cup beef broth or water
- 2 tablespoons cooking oil
- Salt and ground black pepper to taste
Instructions
- Heat the cooking oil in a wok or wide cooking pot over medium-high heat.2 tablespoons cooking oil
- Sauté the onion for 1 minute. Add the garlic and continue cooking for 30 seconds.1 piece sweet onion, 1 teaspoon garlic
- Add the pork. Stir-fry for 5 to 7 minutes, or until the pork is lightly browned and no longer pink.1 lbs pork shoulder
- Pour in the soy sauce, if using. Add the carrot and cook for 3 minutes.1 tablespoon soy sauce, 1 piece carrot
- Add the bell pepper and cabbage. Stir-fry for 3 minutes. Reduce the heat to medium, cover the pot, and cook for another 5 to 8 minutes. Stir every 2 minutes so that the vegetables cook evenly.1 piece bell pepper, 1 piece cabbage
- Combine the cornstarch and beef broth or water in a small bowl. Stir until the cornstarch is completely dissolved.1 tablespoon cornstarch, 1/2 cup beef broth
- Pour the cornstarch mixture into the pot while stirring. Add the parsley and continue cooking for 1 to 2 minutes, or until the sauce thickens and coats the pork and vegetables.1 tablespoon cornstarch, 1/2 cup beef broth, 1/4 cup flat-leaf parsley
- Season with salt and ground black pepper as needed. Transfer to a serving plate. Serve warm. Share and enjoy!Salt and ground black pepper
Notes
Make ahead – Slice the pork and cut the vegetables up to a day ahead and keep them in separate containers in the refrigerator. Leave the pork unsalted until it hits the pan so it browns instead of steaming.
Pan choice – Carbon steel or a wide heavy skillet holds heat better than nonstick on a home burner. Heat the pan until a drop of water skitters across it before the oil goes in.
Scaling – Doubling the recipe does not mean doubling the liquid. Use ¾ cup of broth for a double batch and add more only if the pot looks dry.
Broth – A beef bouillon cube dissolved in ½ cup of hot water stands in for the beef broth and gives the sauce more color than plain water.
Serving variation – Spoon it over crispy fried noodles instead of rice for a pancit-style plate.
Nutrition
Serving: 4g | Calories: 425kcal | Carbohydrates: 17g | Protein: 21g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 350mg | Potassium: 739mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2760IU | Vitamin C: 89mg | Calcium: 85mg | Iron: 2.4mg