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Stew Represents Island Diversity : Hawaii's Culinary Heritage Produces a Flavorful Favorite

January 14, 1988

The Portuguese, Chinese, Japanese, Koreans, Filipinos and Americans have all contributed a part of their culinary heritage to the food of Hawaii; as a result, it reflects a wide assortment of cooking methods used to prepare local ingredients. Pineapple, noodles, pork and soy-based sauces and marinades all have a place in Hawaiian cuisine.

Hawaiian Pork Stew features pork that is lightly seasoned with ginger and braised in a delicately flavored broth made of pineapple juice and bottled teriyaki sauce. Serve with steamed rice or noodles.

HAWAIIAN PORK STEW

2 pounds boneless pork shoulder

1/4 cup flour

1 teaspoon ground ginger

2 tablespoons oil

1 (8-ounce) can pineapple chunks in juice

1/3 cup bottled teriyaki sauce

1 pound sweet potatoes, peeled

1 large onion, cut into eighths

Cut pork into 1 1/2-inch cubes. Combine flour and ginger and use to coat pork. Reserve 2 tablespoons flour mixture. Brown pork on all sides in hot oil in Dutch oven.

Drain pineapple and reserve juice. Add reserved uice, teriyaki sauce and 1 cup water to pork. Bring to boil, then reduce heat and simmer, covered, 1 hour, stirring occasionally.

Cut sweet potatoes into 2-inch chunks. Add to pork and simmer, covered, 10 minutes. Stir in onion and simmer, covered, 20 minutes longer or until pork and yams are tender.

Meanwhile, combine reserved flour mixture and 3/4 cup water. Stir into pork mixture and cook until slightly thickened. Stir in pineapple and heat through. Makes 6 servings.

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