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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Chinese New Year Skillet was inspired by a recipe on the back of a rice package in 1957, notes Sherilyn West of Lubbock, Texas. âIf you like pork, I guarantee youâll love this recipe.â Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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