| 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.
A Message from our Provider:
“Nothing ruins the truth like stretching it.”