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Recipes - Pork Chop Suey

Recipe Name

Pork Chop Suey

Submitted by

jgouker

Recipe Description

L08000

Quantity	100	Quantity Unit	Servings (1.25 Cup)	Servings
Prep Time (minutes)	60	Cook Time (minutes)	90	Ready In (minutes)	150

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Ingredients
Amt.	Measure	Ingredient



35	pounds	Pork Shoulder Cubed
1	teaspoon	ground ginger
2	tablespoons	pepper, black
1 1/4	gallons	water
1/2	cup	pancake syrup
4	cups	soy sauce
20	cups, shredded	Cabbage
20	cups, diced	celery
40	cups, chopped	Yellow onion, chopped
1/4	gallon	water
3 3/4	cups	Cornstarch
48	cups	bean sprouts
30	cups	chow mein, Noodles, chinese

Steps

Sequence	Step

1	PAN: STEAM-JACKETED KETTLE, TILT GRILL OR STOCK POT PREPARATION INSTRUCTIONS: THAW PORK UNDER REFRIGERATION. PORK BUTT MAY BE USED IN QUANTITY FOR SUBSTITUTE ITEM IN STEP 1. DICE INTO 1 TO 1.5 INCH PIECES. TRIM EXCESS FAT AND GRISTLE FROM PORK. CABBAGE WEDGES ARE USED, NOT SHREDDED CABBAGE. SLICE ONIONS INTO .25 INCH SLICES. DEHY MAY BE USED REFERENCE A01100. CUT CELERY INTO .5 INCH DIAGONAL SLICES. DRAIN BEAN SPROUTS BEFORE MEASURING. 1. BROWN PORK IN STEAM-JACKED KETTLE, TILT GRILL OR STOCK POT.
2	SPRINKLE PORK WITH PEPPER AND GINGER.
3	ADD WATER, SOY SAUCE AND MAPLE SYRUP; BRING TO A BOIL; COVER, SIMMER 1 HOUR, OR UNTIL TENDER. CCP: INTERNAL TEMPERATURE MUST REACH 145 F. OR HIGHER FOR 15 SECONDS.
4	ADD CELERY, ONIONS AND CABBAGE TO PORK MIXTURE; MIX WELL: COVER; BRING TO A BOIL, REDUCE HEAT; SIMMER 10 MINUTES.
5	COMBINE WATER AND CORNSTARCH. ADD SLOWLY TO HOT MIXTURE, STIRRING CONSTANTLY. COOK 3-5 MINUTES OR UNTIL THICKENED.
6	ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER. CCP: HOLD FOR SERVICE AT 140 F. OR HIGHER.
7	SERVE WITH TOPPING OF 1/3 CUP CHOW MEIN NOODLES. MAY BE SERVED OVER STEAMED RICE.

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