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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (366g) Recipe makes 4 servings The following items or measurements are not included below: szechuan hot bean sauce |
||
| Calories 395 | ||
| Calories from Fat 133 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.8g | 22% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 96mg | 32% | |
| Sodium 1488mg | 62% | |
| Potassium 1420mg | 40% | |
| Total Carbohydrate 23.1g | 7% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 10.0g | ||
| Protein 41.1g | 82% | |
Szechuan Pork (Crock Pot)
By: Sue L
Nov 12, 2002
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!
SERVES 4 -6
Ingredients
- 1 1/2 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
- 1/4 cup worcestershire sauce
- 1/4 cup szechuan hot bean sauce (paste)
- 1/4 cup soy sauce
- 2 1/2 tablespoons minced fresh ginger
- 2 tablespoons rice wine or 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.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Pork > Chops
- Cuisine > Asian > Eastern > Chinese > Szechuan
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Crock-Pot
- Occasion > Taste/Mood > Spicy
- Occasion > Everyday
Featured Reviews for This Recipe
From: KPD
On Nov 9, 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!!
From: Ma Field
On Nov 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!
From: Feej
On Jul 5, 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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