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Hong Kong Pork Stew

 

59

Yield

servings

Prep

15

min

Cook

4

hrs

Ready

4

hrs

Trans-fat Free, High Fiber
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 526g (18.6 oz)
Amount per Serving
Calories 74638% of calories 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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