Pork Chop Suey

Chop Suey has been popularized in America through Americanized Chinese restaurants, although it has a history in Asia and the South Pacific as well. What I hadn’t realized is that Chop Suey roughly translates to “assorted pieces” (thanks, Wikipedia!). I’m always excited to find different cultural versions of “kitchen sink”-style meals. In the spirit of assorted pieces, I learned all of this and prepared this recipe when confronted with uncooked boneless pork ribs that had to be cooked or frozen—we didn’t even have to make a trip to the grocery store to put this together, in true Chop Suey fashion.

I enjoy the spirit of making something with what you have on hand. It’s not as intimidating as an episode of Chopped, but it’s empowering to know that even when a meal isn’t already prepared, you have the tools to make one in your refrigerator. I am sure you’re going to enjoy this recipe.

Ingredients
1 medium yellow onion, chopped
4 large cloves garlic, pressed or minced
2 medium carrots julienned
1 C sliced shittake mushrooms
1 lb boneless country-style pork ribs, thinly sliced
2 tsp tapioca starch (omit if 21DSD or Whole30)
2 Tbsp coconut oil
1 small head of Nappa cabbage chopped (7-8 C)
1/4 C Chinese cooking wine (substitute with 2 Tbsp apple cider vinegar if 21DSD or Whole30)
1 Tbsp Red Boat fish sauce
2 Tbsp gluten free Tamari (or coconut aminos)
1/8 tsp white pepper
1/2 tsp red chili flakes
Chives, sliced for garnish

Method

In a small bowl, toss sliced pork with a pinch of sea salt and tapioca starch.

Melt coconut oil in large skillet over medium heat. Add pork and cook until pink is no longer visible, but not all the way through (6-8 minutes). Remove and season with another pinch of salt.

Sauté onions to the skillet for 2 minutes over medium heat. Add garlic until aromatic. Deglaze with wine and fish sauce.

Mix in the cabbage for 2 minutes, then add mushrooms for 1 minute. Stir in the carrots for 2 minutes.

Return the pork and drizzle Tamari over everything. Sprinkle in the white pepper and red chili flakes. Sauté for 3-4 minutes.

Garnish with chives when serving.

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Pork Chop Suey

  • Servings: 6-8
  • Time: 25 minutes
  • Difficulty: easy
  • Print

Ingredients
1 medium yellow onion, chopped
4 large cloves garlic, pressed or minced
2 medium carrots julienned
1 C sliced shittake mushrooms
1 lb boneless country-style pork ribs, thinly sliced
2 tsp tapioca starch (omit if 21DSD or Whole30)
2 Tbsp coconut oil
1 small head of Nappa cabbage chopped (7-8 C)
1/4 C Chinese cooking wine (substitute with 2 Tbsp apple cider vinegar if 21DSD or Whole30)
1 Tbsp Red Boat fish sauce
2 Tbsp gluten free Tamari (or coconut aminos)
1/8 tsp white pepper
1/2 tsp red chili flakes
Chives, sliced for garnish

Method

  1. In a small bowl, toss sliced pork with a pinch of sea salt and tapioca starch.
  2. Melt coconut oil in large skillet over medium heat. Add pork and cook until pink is no longer visible, but not all the way through (6-8 minutes). Remove and season with another pinch of salt.
  3. Sauté onions to the skillet for 2 minutes over medium heat. Add garlic until aromatic. Deglaze with wine and fish sauce.
  4. Mix in the cabbage for 2 minutes, then add mushrooms for 1 minute. Stir in the carrots for 2 minutes.
  5. Return the pork and drizzle Tamari over everything. Sprinkle in the white pepper and red chili flakes. Sauté for 3-4 minutes.
  6. Garnish with chives when serving.

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