Source: U.S. Department of Defence
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Mambo Pork Roast Using Precooked Pork
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 813 00
MAMBO PORK ROAST USING PRECOOKED PORK
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
291 cal
28 g
30 g
6g
85 mg
66 mg
29 mg
Ingredient
Weight
Measure
Issue
PEACHES,CANNED,SLICED
6-1/2 lbs
3 qts
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS
5-1/2 lbs
2 qts 2 cup
JUICE,ORANGE
1-2/3 lbs
3 cup
1-1/4 lbs
2-1/4 cup
VINEGAR,RED WINE
CINNAMON,GROUND
1/4 oz
1 tbsp
3/8 oz
1/2 cup
PARSLEY,DEHYDRATED,FLAKED
ALLSPICE,GROUND
1/8 oz
1/8 tsp
CORNSTARCH
4-1/2 oz
1 cup
8-1/3 oz
1 cup
WATER
PORK LOIN, PRECOOKED
20 lbs
2-1/8 lbs
1 qts
WATER,COOL
RICE,LONG GRAIN
5 lbs
3 qts 1/4 cup
WATER
20-7/8 lbs
2 gal 2 qts
Method
1
Combine peaches, pineapple, juice from fruits, vinegar, cinnamon, parsley, and allspice. Bring to a boil. Simmer 5 minutes.
2
Dissolve the cornstarch into the water. Slowly add the slurry to the fruit sauce, stirring constantly. Simmer 2 minutes.
3
Slice cold pork into 1 oz slices. Arrange in shallow steam table pans.
4
Add 2 cups of the fruit sauce, mostly juice, to each of the 4 steam table pans. Cover tightly. Bake in convection oven at 300 F.
with fan on, for 10 minutes. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. Hold for service at 140 F. or
higher.
5 Rinse rice in cool water. Place the rice and water in a steamer, cover and steam for 15-20 minutes or until tender. CCP: Hold for
service at 140 F. or higher.
6 To serve, place 1/2 cup of rice on plate, topped with 3 ounce portion of pork, and 1/4 cup fruit sauce.
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| Yield: 100 | Portion: 5 Ounces |
| Calories: | 291 cal |
| Carbohydrates: | 28 g |
| Protein: | 30 g |
| Fat: | 6g |
| Cholesterol: | 85 mg |
| Sodium: | 66 mg |
| Calcium: | 29 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PEACHES,CANNED,SLICED | 6-1/2 lbs | 3 qts | |
| PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS | 5-1/2 lbs | 2 qts 2 cup | |
| JUICE,ORANGE | 1-2/3 lbs | 3 cup | |
| VINEGAR,RED WINE | 1-1/4 lbs | 2-1/4 cup | |
| CINNAMON,GROUND | 1/4 oz | 1 tbsp | |
| PARSLEY,DEHYDRATED,FLAKED | 3/8 oz | 1/2 cup | |
| ALLSPICE,GROUND | 1/8 oz | 1/8 tsp | |
| CORNSTARCH | 4-1/2 oz | 1 cup | |
| WATER | 8-1/3 oz | 1 cup | |
| PORK LOIN, PRECOOKED | 20 lbs | ||
| WATER,COOL | 2-1/8 lbs | 1 qts | |
| RICE,LONG GRAIN | 5 lbs | 3 qts 1/4 cup | |
| WATER | 20-7/8 lbs | 2 gal 2 qts |
| Method: | |
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1 Combine peaches, pineapple, juice from fruits, vinegar, cinnamon, parsley, and allspice. Bring to a boil. Simmer 5 minutes. 2 Dissolve the cornstarch into the water. Slowly add the slurry to the fruit sauce, stirring constantly. Simmer 2 minutes. 3 Slice cold pork into 1 oz slices. Arrange in shallow steam table pans. 4 Add 2 cups of the fruit sauce, mostly juice, to each of the 4 steam table pans. Cover tightly. Bake in convection oven at 300 F. with fan on, for 10 minutes. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. Hold for service at 140 F. or higher. 5 Rinse rice in cool water. Place the rice and water in a steamer, cover and steam for 15-20 minutes or until tender. CCP: Hold for service at 140 F. or higher. 6 To serve, place 1/2 cup of rice on plate, topped with 3 ounce portion of pork, and 1/4 cup fruit sauce. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence