Hawaiian Pork Stew
|Boneless pork shoulder||2 Pound (Boston Butt)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Canned pineapple chunks in juice||8 Ounce (1 Can)|
|Water||1 3⁄4 Cup (28 tbs), divided|
|Teriyaki sauce||1⁄3 Cup (5.33 tbs)|
|Sweet potatoes/Yams||1 Pound, peeled and cut into 2-inch chunks|
|Onion||1 Large, cut into eights|
|Hot cooked rice||1 Cup (16 tbs)|
Cut pork into 1 1/2-inch cubes.
Coat in mixture of flour and ginger; reserve 2 tablespoons flour mixture.
Heat oil in Dutch oven or large pan; brown pork on all sides in hot oil.
Drain pineapple; reserve juice.
Add juice, 1 cup water and teriyaki sauce to pork.
Cover pan; bring to boil.
Reduce heat and simmer 1 hour, stirring occasionally.
Add yams to pork; simmer, covered, 10 minutes.
Stir in onion; simmer, covered, 20 minutes longer, or until pork and yams are tender.
Meanwhile, combine reserved flour mixture and remaining 3/4 cup water; stir into pork mixture and cook until slightly thickened.
Stir in pineapple; cook only until heated through.