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Chinese New Year Skillet

 Chinese New Year Skillet
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.”
4 ServingsPrep: 15 min. Cook: 25 min.


  • 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

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Chinese New Year Skillet (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1-1/4 cups) equals 608 calories, 25 g fat (8 g saturated fat), 98 mg cholesterol, 621 mg sodium, 66 g carbohydrate, 3 g fiber, 30 g protein.