Source: The National Pork Board


30 mins


35 mins



What You’ll Need

  • 1 ½ pounds Prairie Fresh® boneless pork ribeye (cut into ½-inch cubes)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons bacon drippings (or vegetable oil, divided)
  • 2 cups frozen corn
  • 1 teaspoon garlic (minced, about 1 small garlic clove)
  • 2 ½ cups turnip greens (fresh, or kale, rinsed and drained, cut into ½-inch strips)
  • 1 ½ cups carrots (matchstick cut)
  • ½ red onion (medium, cut into wedges, about 1 cup sliced wedges)
  • ½ cup sweet chili sauce
  • ¼ cup rice vinegar


  1. In a large bowl, sprinkle pork ribeye cubes with salt and pepper; mix lightly.
  2. Heat 1 tablespoon of drippings or oil in a 10 to 12-inch skillet, until hot. Add corn and garlic; cook over medium-high heat stirring occasionally, 5 to 7 minutes or until kernels begin to brown. Remove corn from skillet and set aside. Reduce heat.
  3. Add the remaining tablespoon of drippings or oil to skillet. Add pork cubes, cook and stir over medium-high heat, 3 to 5 minutes until cubes are lightly browned. Add prepared corn, carrots, greens, and onions to skillet, cook and stir 5 to 7 minutes or until vegetables are crisp-tender. Reduce heat to low. Stir in combined sweet chili sauce and vinegar, heat 2 to 3 minutes or until thoroughly heated.
  4. Serve with brown rice or white rice.