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Pork Adobo
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 099 00
PORK ADOBO
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
262 cal
6g
28 g
13 g
98 mg
325 mg
16 mg
Ingredient
Weight
Measure
Issue
PORK CUBES,RAW
32 lbs
SOY SAUCE
1 lbs
1-1/2 cup
VINEGAR,DISTILLED
2-1/8 lbs
1 qts
1/8 oz
1/8 tsp
GARLIC POWDER
GINGER,GROUND
3/4 oz
1/4 cup 1/3 tbsp
BAY LEAF,FRESH
1/8 oz
4 each
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
CORNSTARCH
11-1/4 oz
2-1/2 cup
WATER,COLD
2-1/8 lbs
1 qts
ONIONS,FRESH,SLICED
3 lbs
2 qts 3-7/8 cup
3-1/3 lbs
4 lbs
3 qts 1/8 cup
4-7/8 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN
Method
1 Place pork in steam jacketed kettle or stock pot.
2 Combine soy sauce, vinegar, garlic, ginger, bay leaves, and pepper. Pour over pork; mix well. Cover; bring to a boil; reduce heat;
simmer 30 minutes. Skim off excess fat. Remove bay leaves.
3 Dissolve cornstarch in water; stir into pork mixture. Bring to a boil, reduce heat; cook 5 minutes or until thickened.
4 Add onions and peppers; cook until tender, about 20 minutes. CCP: Internal temperature of pork must reach 145 F. or higher for
15 seconds. Hold for service at 140 F. or higher.



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Pork Adobo

Yield: 100 Portion: 5 Ounces
Calories: 262 cal
Carbohydrates: 6g
Protein: 28 g
Fat: 13 g
Cholesterol: 98 mg
Sodium: 325 mg
Calcium: 16 mg

Ingredient Weight Measure Issue
PORK CUBES,RAW 32 lbs
SOY SAUCE 1 lbs 1-1/2 cup
VINEGAR,DISTILLED 2-1/8 lbs 1 qts
GARLIC POWDER 1/8 oz 1/8 tsp
GINGER,GROUND 3/4 oz 1/4 cup 1/3 tbsp
BAY LEAF,FRESH 1/8 oz 4 each
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
CORNSTARCH 11-1/4 oz 2-1/2 cup
WATER,COLD 2-1/8 lbs 1 qts
ONIONS,FRESH,SLICED 3 lbs 2 qts 3-7/8 cup 3-1/3 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 4 lbs 3 qts 1/8 cup 4-7/8 lbs

Method:
1 Place pork in steam jacketed kettle or stock pot.
2 Combine soy sauce, vinegar, garlic, ginger, bay leaves, and pepper. Pour over pork; mix well. Cover; bring to a boil; reduce heat;
simmer 30 minutes. Skim off excess fat. Remove bay leaves.
3 Dissolve cornstarch in water; stir into pork mixture. Bring to a boil, reduce heat; cook 5 minutes or until thickened.
4 Add onions and peppers; cook until tender, about 20 minutes. CCP: Internal temperature of pork must reach 145 F. or higher for
15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/pork_adobo.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence