Hong Kong Pork Stew
Yield
servingsPrep
15 minCook
4 hrsReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork shoulder
boneless, cubed |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ⅛ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork shoulder
boneless, cubed |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
ginger
ground |
|
| 0.6 | ml |
black pepper
|
|
| 375.7 | ml/g |
pineapple chunks
canned |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 5 | ml |
chicken broth
instant |
|
| 59 | ml |
molasses
|
|
| 59 | ml |
vinegar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 462.4 | ml/g |
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.
