Hong Kong Pork Stew

2 pounds boneless pork shoulder, cubed
1 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon pepper
13 ounces canned pineapple chunks
1/4 cup firmly packed brown sugar
1 teaspoon chicken broth granules
1/4 cup molasses
1/4 cup vinegar
2 tablespoons cornstarch
1 16 ounce can sweet potatoes
2 tomatoes, cut in eighths
1 medium green bell pepper, cut in 1 inch cubes

Trim excess fat from meat. Place in crockpot and season with salt, ginger and pepper.

Drain syrup from pineapple and add water to make 1 1/2 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 1/4 cup cold water.

Stir into pork mixture and blend well. Add cooked sweet potatoes, tomatoes, pineapple chunks and green peppers. Simmer 20 minutes until thickened and vegetables are heated through.