Hong Kong Pork Stew

Hong Kong pork stew is a Chinese-American crockpot riff on classic sweet and sour pork, scaled up to feed a family with the easy-going pace of a slow cooker. Pork shoulder simmers all day in a sweet-tart broth made from pineapple syrup, brown sugar, molasses, and vinegar, picking up that signature glossy sweet-and-sour character without the deep-frying.

Molasses is the unexpected addition that gives the sauce its dark, almost barbecue-like depth. It also rounds out the brightness of the pineapple and vinegar so the finished dish doesn’t read as just sweet candy. Ginger and black pepper provide the warming, slightly spicy backbone.

Sweet potatoes, fresh tomatoes, green peppers, and the reserved pineapple chunks come in only at the end, joining the pot for a final 20-minute simmer with a cornstarch slurry that thickens the sauce into a glossy glaze. The vegetables stay bright and intact rather than turning mushy after hours in the heat.

Serve over steamed white rice to soak up the sauce, with extra green onions or sesame seeds scattered on top.

Pro Tips

• Brown the pork shoulder in a hot skillet for a few minutes before adding it to the crockpot. This step is optional but adds tremendous depth that all-day slow cooking can’t generate alone.
• Use the syrup from the canned pineapple, not from a fresh pineapple. The processed syrup carries the sugar concentration the recipe relies on.
• Whisk the cornstarch slurry into a smooth paste before adding it to the hot liquid. Lumps form fast otherwise.
• If the finished sauce is too sweet, add a splash more vinegar at the end. Sweet and sour is all about balance.

Variations

• Add a tablespoon of soy sauce or ketchup to the sauce for more umami depth and the classic sweet-and-sour color.
• Toss in a teaspoon of red pepper flakes or sriracha at the end for a spicier version.
• Substitute butternut squash for the sweet potatoes for a less starchy, more autumnal flavor.