Hong Kong Pork Stew

  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)

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