Hong Kong Pork Stew

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.