You are here

Hong Kong Pork Stew

admin's picture
Ingredients
  Boneless pork shoulder 2 Pound, cubed
  Salt 1 Teaspoon
  Ginger 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  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)
  Cornstarch 2 Tablespoon
  Sweet potatoes 1 Pound
  Firm tomatoes 2 , cut in eights
  Green pepper 1 , halved seeded and cut in 1-inch squares
Directions

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 (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours.
4 Turn heat control to high (290° to 300°).
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.

Recipe Summary

Cuisine: 
Japanese
Ingredient: 
Pork
Interest: 
Everyday
Servings: 
8

Rate It

Your rating: None
3.9375
Average: 3.9 (12 votes)