Hong Kong Pork Stew
|Boneless pork shoulder||2 Pound, cubed|
|Canned pineapple chunks||13 1⁄4 Ounce|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Instant chicken broth/Teaspoon instant chicken broth||1 Cup (16 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Sweet potatoes||1 Pound|
|Firm tomatoes||2 , cut in eights|
|Green pepper||1 , halved seeded and cut in 1-inch squares|
1 Trim excess fat from pork; place in an electric slow cooker; season with salt, ginger and pepper.
2 Drain syrup from pineapple, adding water to syrup to make 1 1/2 cups; reserve pineapple chunks.
Add syrup mixture to pork; stir in sugar, instant broth, molasses and vinegar; cover.
3 Cook on low (190Â° to 200Â°) 8 hours, or on high (290Â° to 300Â°) 4 hours.
4 Turn heat control to high (290Â° to 300Â°).
Combine cornstarch and 1/4 cup cold water in a cup; stir into pork mixture until well-blended.
5 Add sweet potatoes, tomatoes, pineapple chunks and green pepper; cover; simmer 20 minutes longer.