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Hawaiian Pork Stew Recipe
|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)|
Serving size: Complete recipe
Calories 2968 Calories from Fat 1290
% Daily Value*
Total Fat 144 g221.1%
Saturated Fat 43.8 g219.1%
Trans Fat 1 g
Cholesterol 562.5 mg
Sodium 856.7 mg35.7%
Total Carbohydrates 234 g78.1%
Dietary Fiber 22.8 g91.3%
Sugars 56.6 g
Protein 177 g353.8%
Vitamin A 1288.6% Vitamin C 57.2%
Calcium 36.9% Iron 102.8%
*Based on a 2000 Calorie diet
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.