1 1/2 lbs boneless pork, cut into 1" cubes 1 tbsp bacon fat
1/2 tsp salt 2 garlic cloves, chopped
4 stalks celery, cut into 1/2" pieces 1 small onion, chopped into 1/2" pieces
1 cup bean sprouts 1 small can sliced water chestnuts, roughly chopped
3-4 tbsp soy sauce 1/4 cup molasses
In a large dutch oven over high heat, melt bacon fat until smoking. Brown pork on all sides. Add salt and garlic and cook just a minute more. Turn heat down to medium and and add 4 cups water. Stir in the soy sauce and molasses. Here's where it may get tricky. There should be a salty/sweet taste to the liquid. Too much molasses makes it sharp tasting, and too much soy sauce makes it too salty tasting. Taste until you feel comfortable. Bring to a boil, then simmer for a an hour. Add rest of ingredients and simmer for another 30 minutes. The water should be below the meat at this point. In a small bowl, mix 2 tbsp flour with 1/3 to 1/2 cup of the chop suey juice to make a thick slurry. Add to pot, stirring constantly, until mixture thickens, making sort of a gravy. I always serve over rice and hard chinese noodles. Bon appetit!
boneless pork...if you don't eat pork, you can use chicken or beef...
from left to right...low sodium soy sauce, molasses, bacon fat, onion, water chestnuts, bean sprouts, celery...