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    You are in: Home / Chinese / Szechuan Pork (Crock Pot) Recipe
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    Szechuan Pork (Crock Pot)

    Average Rating:

     11 Total Reviews

    Showing 1-11 of 11

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    • on April 11, 2011

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

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    • on July 26, 2008

      Very tasty dish, thanks!

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    • on November 16, 2007

      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!

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    • on July 05, 2007

      This was good. My dh liked the flavor. I love trying new crockpot recipes. I used chicken breasts instead of pork. In the future, I think I will add cashews. And perhaps some red pepper flakes to make it just a bit spicier. It did make a lot of liquid, which I just used rice to soak up. If you don't have szechuan hot bean paste, you can use regular bean paste (found in the ethnic isle) & some red pepper flakes. Not bad in a pinch. Szechuan is my elusive white whale. Thank you for getting me closer.

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    • on November 09, 2006

      I really enjoyed this dish! It was a nice change of pace for the crockpot! I went ahead and diced up my pork and didn't brown it. It was fabulous served ontop of rice! I had even threw it together the night before and refridgerated it until the morning. Really flavorful dish! Thanks Sue!!

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    • on March 29, 2006

      Very Good, a keeper, will make again.

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    • on February 09, 2006

      this was very good! i couldn't readily find hot chili oil so i subbed crushed red pepper in equal amounts and it is about as spicy as i can take (i pride myself on my ability to take heat).

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    • on May 20, 2005

      I used skinless drumsticks for this. I really enjoyed this recipe and it was very easy to put together. Thanks for the recipe.

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    • on December 13, 2004

      A crockpot keeper! I made this twice now, once with the pork and once with skin and boneless chicken thighs. The chicken I cooked a bit shorter, but both were excellent. Spicy with a definate Chinese flavor.

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    • on April 23, 2004

      Another keeper Sue. This was excellent. I used boneless country style ribs cut into 3/4" pieces,made it "HOT" and garlicky. Cooked on low for3 1/2 hrs and put on keep warm for 2 hours - perfect. I did not have water chestnuts (I always have a couple of tins in the cupboard) but otherwise followed the recipe. Thank you Sue served with Spicy rice which I did not spice up. Great tasty meal!

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    • on November 18, 2002

      Excellent recipe...Easy to make since it's a crockpot dish.... Tastes as good as you hope will...

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    Nutritional Facts for Szechuan Pork (Crock Pot)

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 4371.2
     
    Calories from Fat 1743
    39%
    Total Fat 193.7 g
    298%
    Saturated Fat 67.3 g
    336%
    Cholesterol 1823.4 mg
    607%
    Sodium 2492.3 mg
    103%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 3.6 g
    14%
    Sugars 9.9 g
    39%
    Protein 591.2 g
    1182%

    The following items or measurements are not included:

    szechuan hot bean sauce

    Detailed Nutrition Values About Nutrition Info

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