| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 1 | qt | WATER; COLD |
| 32 | lb | PORK BUTTS FZ |
| 1 | ts | GARLIC DEHY GRA |
| 3 | lb | ONIONS DRY |
| 4 | lb | PEPPER SWT GRN FRESH |
| 2 1/2 | c | STARCH EDIBLE CORN |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 4 | BAY LEAVES | |
| 1/4 | c | GINGER GROUND |
| 1 1/2 | c | SOY SAUCE |
| 1 | qt | VINEGAR CIDER |
| 6 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. PLACE PORK IN ROASTING PAN. 2. COMBINE SOY SAUCE, VINEGAR, GARLIC, GINGER, BAY LEAVES, SALT, AND PEPPER. POUR OVER PORK; STIR TO BLEND. COVER; REFRIGERATE FOR 6 HOURS TO MARINATE. 3. PLACE PAN IN OVEN; COOK 2 HOURS OR UNTIL PORK IS TENDER. STIR OCCASIONALLY. REMOVE BAY LEAVES. 4. COMBINE CORNSTARCH AND WATER; STIR INTO PORK MIXTURE; CONTINUE TO COOK UNTIL VERY THICK, ABOUT 10 MINUTES. SKIM OFF EXCESS FAT. 5. SEPARATE ONION SLICES INTO RINGS. 6. ADD ONION RINGS AND PEPPER RINGS; COOK ONLY UNTIL TENDER, ABOUT 20 MINUTES. NOTE: 1. IN STEP 1, 35 LB PORK BUTT A.P. DICED INTO 1 TO 1 1/2 INCH PIECES MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE. NOTE: 2. IN STEP 2, 1 TSP (1 CLOVE) DRY GARLIC MAY BE USED. MINCE GARLIC. NOTE: 3. IN STEP 5, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS SLICED 1/4 INCH THICK. NOTE: 4. IN STEP 6, 4 LB 14 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 4 LB PEPPER SLICES. NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 6. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: L09900 SERVING SIZE: 2/3 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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