SWEET AND SOUR PORK

Ingredients

Ingredient Weight Measure Issue
BEAN SPROUTS,CANNED,INCL LIQUIDS 13 lbs 2 gal 3-7/8 qts
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS 6-3/4 lbs 3 qts 1/4 cup
RESERVED LIQUID 7-5/8 lbs 3 qts 2-1/2 cup
SUGAR,GRANULATED 3-1/2 lbs 2 qts
VINEGAR,DISTILLED 3-1/8 lbs 1 qts 2 cup
SOY SAUCE 10-1/8 oz 1 cup
GINGER,GROUND 2/3 oz 1/4 cup
GARLIC POWDER 1/8 oz 1/8 tsp
PORK CUBES,RAW 32 lbs
CORNSTARCH 14-2/3 oz 3-1/4 cup
WATER 4-1/8 lbs 2 qts
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 4 lbs 3 qts 4-3/4 lbs

Method

1 Drain bean sprouts and pineapple; reserve juices for use in Step 2.
2 Combine reserved juices, sugar, vinegar, soy sauce, ginger and garlic. Blend well. Set aside for use in Step 4.
3 Cook pork in steam-jacketed kettle or stock pot about 10 minutes or until tender. DO NOT OVERCOOK. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds.
4 Add soy sauce mixture to pork. Bring to a boil; reduce heat; simmer 3 minutes.
5 Dissolve cornstarch in water; stir until smooth. Add to pork mixture. Bring to boil; reduce heat; simmer 5 minutes or until
thickened, stirring constantly.
6 Add green peppers, pineapple and bean sprouts. Bring to a boil; reduce heat; cook 5 minutes. CCP: Hold for service at 140 F. or
higher. Serve with steamed rice.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
348 cal 28 g 29 g 13 g 98 mg 329 mg 26 mg

Portion

1 Cup

Yield

100


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