Recipe - Hong Kong Pork Stew

2 pound Boneless pork shoulder,
cubed
1 teaspoon Salt
One fourth teaspoon Ground ginger
1/8 teaspoon Pepper
13 ounce Canned pineapple chunks
One fourth cup Firmly packed brown sugar
1 teaspoon Chicken broth, instant
One fourth cup Molasses
One fourth cup Vinegar
2 tablespoon Cornstarch
16 ounce Sweet potatoes, or canned
2 Tomatoes, cut in 1/8
1 Green pepper, cut in 1"
cubes

Trim excess fat from meat. Place in crock pot and season with salt, ginger
and pepper. Drain syrup from pineeapple and add water to make 1 One half cups.
Reserve chunks. Add syrup to pork, stir in sugar, chicken broth, molasses
and vinegar. Cover and cook on low for 8 hours or high for 4 hours. Turn
heat to high. Combine cornstarch and One fourth cup cold water. Stir into pork
mixture and blend well. Add cooked sweet potatoes, tomatoes, pineapple
chunks and green peppers. Simmer 20 mins. until thickened and vegetables
are heated through.

formatted in Mastercook by Carol Floyd c.floyd@arnprior.com

Recipe by: Mom Posted to MCRecipe Digest V1 #561 by Bob & Carol Floyd
c.floyd@arnprior.com on Apr 10, 1997