Hong Kong Pork Stew

• 2 lb. boneless pork shoulder, cubed
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. ground ginger
• 1 1/4 c. firmly packed brown sugar
• 1 can (13 1/4) pineapple chunks
• 1/4 c. light molasses
• 1/4 c. vinegar
• 1 envelope or tsp. instant chicken broth
• 2 Tbsp. cornstarch
• 1 can (1 lb.) sweet potatoes
• 2 firm tomatoes, cut in eighths
• 1 green pepper, halved, seeded and cut into 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 c.; reserve pineapple chunks. Add syrup mixture to pork; stir in sugar, instant broth, molasses and vinegar; cover.
3. Cook on low (190-200u0b0) 8 hours, or on high (290-300u0b0) 4 hours.
4. Turn heat control to high.
5. Combine cornstarch and 1/4 c. cold water in a cup; stir into pork mixture until well blended.
6. Add sweet potatoes, tomatoes, pineapple chunks and green pepper; cover; simmer 20 minutes longer.

pork shoulder, salt, pepper, ground ginger, brown sugar, pineapple, light molasses, vinegar, chicken broth, cornstarch, sweet potatoes, tomatoes, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23570 (may not work)