10 pounds pork strips (AP) (7 lb EP), julienned
2 quarts water
1 1/4 quarts vinegar
1 1/2 cups soy sauce
1 1/2 cups catsup
2 pounds granulated sugar
1 quart pineapple juice
1 pound pineapple chunks
8 ounces cornstarch
2 cups water
1 1/2 teaspoons ground ginger
1/2 teaspoon garlic powder
28 ounces fresh carrots, sliced
1 pound snow peas
56 ounces converted rice
4 1/4 quarts boiling water
2 tablespoons salt
2 tablespoons margarine or vegetable oil
Servings: 50
1. Brown pork in steam-jacketed kettle.
2. Add 2 qt water to pork and simmer until meat is tender.
3. Combine vinegar, soy sauce, catsup, sugar, pineapple juice, and pineapple chunks and add to pork. Simmer until sugar is dissolved and pineapple is hot, 10-15 minutes.
4. Combine cornstarch, 2 cups water, ginger and garlic powder to make a smooth paste. Pour slowly into pork mixture, stirring constantly. Cook until thickened and clear.
5. Steam carrots until tender-crisp. Add to mixture.
6. Stir in snow peas just before serving.
7. Cook rice according to directions. Serve 5 oz pork over 4 oz rice.
2 quarts water
1 1/4 quarts vinegar
1 1/2 cups soy sauce
1 1/2 cups catsup
2 pounds granulated sugar
1 quart pineapple juice
1 pound pineapple chunks
8 ounces cornstarch
2 cups water
1 1/2 teaspoons ground ginger
1/2 teaspoon garlic powder
28 ounces fresh carrots, sliced
1 pound snow peas
56 ounces converted rice
4 1/4 quarts boiling water
2 tablespoons salt
2 tablespoons margarine or vegetable oil
Servings: 50
1. Brown pork in steam-jacketed kettle.
2. Add 2 qt water to pork and simmer until meat is tender.
3. Combine vinegar, soy sauce, catsup, sugar, pineapple juice, and pineapple chunks and add to pork. Simmer until sugar is dissolved and pineapple is hot, 10-15 minutes.
4. Combine cornstarch, 2 cups water, ginger and garlic powder to make a smooth paste. Pour slowly into pork mixture, stirring constantly. Cook until thickened and clear.
5. Steam carrots until tender-crisp. Add to mixture.
6. Stir in snow peas just before serving.
7. Cook rice according to directions. Serve 5 oz pork over 4 oz rice.
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