Chinese New Year Skillet was inspired by a recipe on the back of a rice package in 1957, notes Sherilyn West of Lubbock, Texas. “If you like pork, I guarantee you’ll love this recipe.”
- 1 boneless pork shoulder butt roast (1 pound), 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 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.
Originally published as Chinese New Year Skillet in Taste of Home December/January 2006, p58
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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