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Sweet and Sour Pork
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 082 00
SWEET AND SOUR PORK
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
348 cal
28 g
29 g
13 g
98 mg
329 mg
26 mg
Ingredient
Weight
Measure
Issue
BEAN SPROUTS,CANNED,INCL LIQUIDS
13 lbs
2 gal 3-7/8 qts
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS
6-3/4 lbs
3 qts 1/4 cup
RESERVED LIQUID
7-5/8 lbs
3 qts 2-1/2 cup
SUGAR,GRANULATED
3-1/2 lbs
2 qts
VINEGAR,DISTILLED
3-1/8 lbs
1 qts 2 cup
SOY SAUCE
10-1/8 oz
1 cup
GINGER,GROUND
2/3 oz
1/4 cup
GARLIC POWDER
1/8 oz
1/8 tsp
PORK CUBES,RAW
32 lbs
CORNSTARCH
14-2/3 oz
3-1/4 cup
WATER
4-1/8 lbs
2 qts
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN
4 lbs
3 qts
4-3/4 lbs
Method
1 Drain bean sprouts and pineapple; reserve juices for use in Step 2.
2 Combine reserved juices, sugar, vinegar, soy sauce, ginger and garlic. Blend well. Set aside for use in Step 4.
3 Cook pork in steam-jacketed kettle or stock pot about 10 minutes or until tender. DO NOT OVERCOOK. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds.
4 Add soy sauce mixture to pork. Bring to a boil; reduce heat; simmer 3 minutes.
5 Dissolve cornstarch in water; stir until smooth. Add to pork mixture. Bring to boil; reduce heat; simmer 5 minutes or until
thickened, stirring constantly.
6 Add green peppers, pineapple and bean sprouts. Bring to a boil; reduce heat; cook 5 minutes. CCP: Hold for service at 140 F. or
higher. Serve with steamed rice.



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Sweet and Sour Pork

Yield: 100 Portion: 1 Cup
Calories: 348 cal
Carbohydrates: 28 g
Protein: 29 g
Fat: 13 g
Cholesterol: 98 mg
Sodium: 329 mg
Calcium: 26 mg

Ingredient Weight Measure Issue
BEAN SPROUTS,CANNED,INCL LIQUIDS 13 lbs 2 gal 3-7/8 qts
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS 6-3/4 lbs 3 qts 1/4 cup
RESERVED LIQUID 7-5/8 lbs 3 qts 2-1/2 cup
SUGAR,GRANULATED 3-1/2 lbs 2 qts
VINEGAR,DISTILLED 3-1/8 lbs 1 qts 2 cup
SOY SAUCE 10-1/8 oz 1 cup
GINGER,GROUND 2/3 oz 1/4 cup
GARLIC POWDER 1/8 oz 1/8 tsp
PORK CUBES,RAW 32 lbs
CORNSTARCH 14-2/3 oz 3-1/4 cup
WATER 4-1/8 lbs 2 qts
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 4 lbs 3 qts 4-3/4 lbs

Method:
1 Drain bean sprouts and pineapple; reserve juices for use in Step 2.
2 Combine reserved juices, sugar, vinegar, soy sauce, ginger and garlic. Blend well. Set aside for use in Step 4.
3 Cook pork in steam-jacketed kettle or stock pot about 10 minutes or until tender. DO NOT OVERCOOK. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds.
4 Add soy sauce mixture to pork. Bring to a boil; reduce heat; simmer 3 minutes.
5 Dissolve cornstarch in water; stir until smooth. Add to pork mixture. Bring to boil; reduce heat; simmer 5 minutes or until
thickened, stirring constantly.
6 Add green peppers, pineapple and bean sprouts. Bring to a boil; reduce heat; cook 5 minutes. CCP: Hold for service at 140 F. or
higher. Serve with steamed rice.

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/sweet_and_sour_pork.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence