Szechuan Pork (Crock Pot)

Submitted by PalatablePastime

"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!"

 

• Ready In: 4hrs 15mins
• Ingredients: 13
• Serves: 4

ingredients

• 680.38 g lean boneless pork chops
• 226.79 g can sliced bamboo shoots, drained
• 226.79 g can sliced water chestnuts, drained
• 6 green onions, chopped
• 59.14 ml Worcestershire sauce
• 59.14 ml szechuan hot bean sauce (paste)
• 59.14 ml soy sauce
• 36.97 ml minced fresh ginger
• 29.58 ml rice wine or 29.58 ml dry sherry
• 19.71 ml sesame oil
• 19.71 ml sugar
• 8 garlic cloves, minced
• 4.92-9.85 ml 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!

 

[Feej3940]

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.

 

[KPD123]

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!!