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Hong Kong Pork Stew

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Recipe

 

Yield

servings

Prep

15 min

Cook

4 hrs

Ready

4 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds pork shoulder
boneless, cubed
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1 teaspoon salt
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¼ teaspoon ginger
ground
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teaspoon black pepper
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13 ounces pineapple chunks
canned
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¼ cup brown sugar
firmly packed
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1 teaspoon chicken broth
instant
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¼ cup molasses
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¼ cup vinegar
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2 tablespoons cornstarch
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16 ounces sweet potatoes, or yams
or canned
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2 each tomatoes
chopped
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1 each green bell peppers
cut in 1 inch cubes
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Ingredients

Amount Measure Ingredient Features
907.2 g pork shoulder
boneless, cubed
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5 ml salt
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1.3 ml ginger
ground
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0.6 ml black pepper
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375.7 ml/g pineapple chunks
canned
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59 ml brown sugar
firmly packed
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5 ml chicken broth
instant
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59 ml molasses
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59 ml vinegar
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3E+1 ml cornstarch
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462.4 ml/g sweet potatoes, or yams
or canned
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2 each tomatoes
chopped
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1 each green bell peppers
cut in 1 inch cubes
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Directions

Trim excess fat from meat.

Place in crock pot and season with salt, ginger and pepper.

Drain syrup from pineeapple and add water to make 1½ cups.

Reserve chunks.

Add syrup to pork, stir in sugar, chicken broth, molasses and vinegar.

Cover and cook on low for 8 hours or high for 4 hours.

Turn heat to high.

Combine cornstarch and ¼ cup cold water.

Stir into pork mixture and blend well.

Add cooked sweet potatoes, tomatoes, pineapple chunks and green peppers.

Simmer 20 minutes until thickened and vegetables are heated through.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 526g (18.6 oz)
Amount per Serving
Calories 74638% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 811mg 34%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 22%
Sugars g
Protein 121g
Vitamin A 398% Vitamin C 98%
Calcium 14% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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