Recipe Name Pork Chop Suey Submitted by jgouker Recipe Description L08000 Quantity 100 Quantity Unit Servings (1.25 Cup) Prep Time (minutes) 60 Cook Time (minutes) 90 Ready In (minutes) 150

Ingredients Amount 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.