Chinese New Year Skillet #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

This month, Wendy said: "Join me as we celebrate The Year of the Ox. Chinese New Year is on February 12th this year. Share your favorite Chinese Recipe with us."

According to WikipediaThe Chinese New Year is associated with several myths and customs. The festival was traditionally a time to honour deities as well as ancestors. Within China, regional customs and traditions concerning the celebration of the New Year vary widely, and the evening preceding the New Year's Day is frequently regarded as an occasion for Chinese families to gather for the annual reunion dinner. It is also traditional for every family to thoroughly clean their house, in order to sweep away any ill-fortune and to make way for incoming good luck. Another custom is the decoration of windows and doors with red paper-cuts and couplets. Popular themes among these paper-cuts and couplets include that of good fortune or happiness, wealth, and longevity. Other activities include lighting firecrackers and giving money in red paper envelopes. For the northern regions of China, dumplings are featured prominently in meals celebrating the festival. It often serves as the first meal of the year either at midnight or as breakfast of the first day.

This was a delicious and easy skillet, full of tender pork and flavorful vegetables and a pineapple infused sauce. This is very much "sweet and sour" in flavor profile and was perfect served over some hot rice. 

With some brief prep of chopped pork and vegetables, you can have an easy skillet meal even on a busy weeknight in no time. 

See all of our lovely Chinese recipes for today's event! 

Chinese New Year Skillet

1 Tablespoon vegetable oil
2 lbs boneless pork shoulder butt roast, cut into 1/2-inch cubes
1 medium green pepper, diced
1 can (20 ounces) pineapple tidbits
2 Tablespoons white wine vinegar
1 Tablespoon sugar
1 teaspoon salt
3/4 teaspoon garlic powder
1 14-oz can diced tomatoes
2 Tablespoons Worcestershire sauce
2 Tablespoons Soy Sauce
1 Tablespoon cornstarch
2 Tablespoons water
Hot cooked rice, to serve

  1. Heat the oil in a large nonstick skillet, sauté the diced pork until well browned on all sides, then add the bell pepper, stirring another 5 minutes or so, until the bell pepper also begins to brown. Add in: can of pineapple tidbits (with juice), vinegar, sugar, salt, garlic powder, diced tomatoes, Worcestershire, and soy sauce. Stir gently to blend. Bring to a low simmer, cover, and allow to simmer for 20 minutes until the meat is tender.  
  2. Taste and adjust seasonings. Stir the cornstarch and water together in a small bowl to create a slurry and whisk it into the sauce. Bring back to a low simmer until thickened. 
  3. Turn off the heat, and serve over the rice. 
Recipe adapted from Taste of Home

Lindsey at one of her weekly swim lessons - I love seeing her learning a little more each week!


  1. This is a perfect one skillet meal and who doesn't love sweet and sour? I know my family sure does.

  2. So colorful...and I love any Asian dish with pineapple!!!

  3. I love pork in a stir-fry. Very much comfort food for me. Looks delish!

  4. Your dish sounds wonderful. Such a feast with so many flavors.

  5. This sounds delicious with so many flavours together

  6. Pork is perfect for sweet and sour flavors. Love this!


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