Szechuan Pork (Crock Pot)

Sue Lau's Note:

All the pleasure of a Chinese meal right out of the crock pot. Start your rice before the pork is done and everything will be done right on time!

• Total Time: 4 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 4

• 1 ½ lbs lean boneless pork chops
• 1 (8 ounce) can sliced bamboo shoots , drained
• 1 (8 ounce) can sliced water chestnuts , drained
• 6 green onions , chopped
• ¼ cup Worcestershire sauce
• ¼ cup szechuan hot bean sauce (paste)
• ¼ cup soy sauce
• 2 ½ tablespoons minced fresh ginger
• 2 tablespoons rice wine or 2 tablespoons dry sherry
• 4 teaspoons sesame oil
• 4 teaspoons sugar
• 8 garlic cloves , minced
• 1 -2 teaspoon hot chili oil (optional)

Directions:

1. Trim chops of excess fat and brown on both sides in a skillet on the stove top.
2. Place chops in the bottom of the crock pot and cover with bamboo shoots, water chestnuts, and green onions.
3. Combine remaining ingredients together in a bowl and pour over vegetables.
4. Cook on low for 3-5 hours or until chops are tender and cooked through.
5. Serve hot with cooked rice.

Reviews

[cuppycakes]

This is not good at all. Very disappointed especially after all the great reviews.

[KLBoyle]

Very tasty dish, thanks!

[Ma Field]

DH raved over this one. I thought it was a tad hot and that overpowered some of the other spices, but then again, I used Thai chili paste and I'm heavy handed with it. I'll cut back a little next time. (And there will definitely be a next time!) I doubled the water chestnuts and omitted the bamboo shoots as a matter of personal preference. Also put in a large chopped onion. I kept my chops whole and marinated the pork in the remaining ingredients overnight before "crocking" it up. It ended up cooking quite a while longer than 5 hours (maybe 8?), but it didn't hurt a bit. We ate it with plain white rice. Just a splendid flavor and wonderfully tender pork dish. Thank you, thank you, THANK YOU!