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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

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

Printed from tasteofhome.com Aug 27, 2008

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Chinese New Year Skillet cont.

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.

Yield: 4 servings.