Chinese New Year Skillet 1 pound boneless pork butt roast, cut into 1/2-inch cubes 1 tablespoon canola oil 1 can (20 ounces) unsweetened pineapple tidbits 2 tablespoons white wine vinegar 1 tablespoon sugar 3/4 teaspoon salt 1/4 teaspoon garlic powder 1 cup uncooked long grain rice 1 tablespoon cornstarch 2 tablespoons water 1/2 cup coarsely chopped green pepper 1 medium tomato, cut into wedges 2 tablespoons Worcestershire sauce Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chinese New Year Skillet cont. In a large skillet, cook pork in oil over medium heat on all sides until pork is lightly browned; drain.Drain pineapple, reserving juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/4 cups; stir into pork. Add the vinegar, sugar, salt and garlic powder. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 20 minutes or until meat is tender. Meanwhile, cook rice according to package directions. In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the green pepper, tomato, Worcestershire sauce and reserved pineapple; heat through. Serve with rice. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Chinese New Year Skillet Yield: 4 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008