Hong Kong Pork Stew Recipe
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 |
Nutrition Facts
Serving size
Calories 465 Calories from Fat 148
% Daily Value*
Total Fat 16 g24.9%
Saturated Fat 5 g24.8%
Trans Fat 0.1 g
Cholesterol 70.3 mg23.4%
Sodium 795.6 mg33.2%
Total Carbohydrates 58 g19.3%
Dietary Fiber 2.8 g11.3%
Sugars 25.3 g
Protein 21 g42.2%
Vitamin A 175.6% Vitamin C 33.9%
Calcium 14.8% Iron 13%
*Based on a 2000 Calorie diet
Directions
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.
Chef
