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A blast from the past - Hawaiian pork


  • Heat a thin layer of oil in a large heavy-bottomed pot and brown the pork all over. Remove.
  • Add a little fresh oil to the pot, if needed, and gently sauté the garlic, ginger, carrot, capsicum, celery and onion until tender, regularly stirring.
  • Combine ½ cup stock, the soy, cider vinegar, pineapple with the juice and cornflour in a bowl.
  • Return the pork to the pot, together with the mixture. Stir well and bring to the boil. Then cover, turn down the heat and very gently simmer for about 1¼ hours until the meat is very tender, adding a little more stock if needed.
  • Add the rice wine vinegar, stir and taste the sauce for seasoning.
  • When the pork is ready, blanch the snowpeas and 4 spring onions cut into lengths in boiling water. Drain well and stir through the pork mixture.
  • Serve the pork and a decent amount of sauce on a bed of steamed rice with a garnish of finely sliced spring onion.


  • vegetable oil
  • 1 kg lean pork, diced
  • 2 garlic cloves, crushed
  • 1 tbsp chopped fresh ginger
  • 1 medium-large carrot, diced
  • 1 green capsicum, cored, seeded & diced
  • 1 large celery stalk, diced
  • 1 onion, finely chopped
  • ½+ cups chicken stock
  •  tbsp soy sauce
  • 2 tbsp cider vinegar
  • 1 small can pineapple pieces, including the juice
  • 2 heaped tbsp cornflour
  • 1 heaped tspn Chinese rice wine vinegar
  • 24 snowpeas, halved
  • 6 spring (green) onions

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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