If you’re craving something that’s not barbecued or grilled for a change, this Hawaiian Pork Stew is
tasty idea and you might like this Crunchy Peach Crisps idea for a delicious dessert to accompany it.
Hawaiian Pork Stew
2 pounds pork loin or boneless pork shoulder
1/4 cup all-purpose flour
1 teaspoon ground ginger
2 tablespoons vegetable oil
1 can (8 ounces) pineapple chunks in juice
1 3/4 cups water, divided
1/3 cup teriyaki sauce
1 pound fresh yams or sweet potatoes, peeled and cut into 2-inch chunks
1 large onion, cut into eighths
Chinese noodles or hot cooked rice
Cut pork into 1 1/2-inch cubes. 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 and bring to boil.
Reduce heat and simmer 1 hour, stirring occasionally.
Add yams or sweet potatoes to pork; simmer, covered, for 10 minutes.
Stir in onion; simmer, covered, for 20 minutes longer or until pork and yams or sweet potatoes 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.
Serve with Chinese noodles or hot cooked rice. Makes 6 servings.
Crunchy Peach Crisps
2 cans (16 ounces each) or 3 cups sliced fresh peaches, drained
1/2 cup flour
3/4 cup rolled oats
3/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup butter or margarine, softened
Heat oven to 350 degrees. Arrange sliced peaches in 8 or 9-inch square pan.
Lightly spoon flour into measuring cup; level off.
In a medium bowl, combine remaining ingredients until well-blended.
Spoon or crumble mixture evenly over fruit.
Bake 40-45 minutes or until golden brown.
Serve warm or cool with whipped topping or ice cream.
Makes 5-6 servings.
