Asian Pepper Pot With Roasted Pork

Name: Asian Pepper Pot With Roasted Pork
Total time: 5100 s
Yield: 50 servings
Ingredients: 10 pounds boneless lean pork loin roast; 1/4 cup butter; 6 1/2 cups pineapple tidbits canned in juice, reserve juice; 6 cups green bell pepper cut into strips; 6 cups red bell pepper cut into strips; 3 cups carrots peeled and cubed; 2 cups brown sugar packed firm; 1 cup corn starch; 3 cups low sodium chicken broth; 1 1/2 cups cider vinegar; 3/4 cup soy sauce low sodium; 1/4 cup molasses; 1 tablespoon garlic minced; 1 teaspoon ground cloves; 1 teaspoon ground ginger; 1/2 teaspoon cayenne ground red pepper; 2 quarts brown rice; water

Pork Foodservice

18Ingredients

┅Calories

85Minutes

Ingredients

servings:

10 pounds boneless lean pork loin roast
1/4 cup butter
6 1/2 cups pineapple (tidbits canned in juice, reserve juice)
6 cups green bell pepper (cut into strips)
6 cups red bell pepper (cut into strips)
3 cups carrots (peeled and cubed)
2 cups brown sugar (packed firm)
1 cup corn starch
3 cups low sodium chicken broth
1 1/2 cups cider vinegar
3/4 cup soy sauce (low sodium)
1/4 cup molasses
1 tablespoon garlic (minced)
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon cayenne (ground red pepper)
2 quarts brown rice
water

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Directions

1Place roast on rack in shallow roasting pan. Do not cover.
2Insert meat thermometer into the center of the roast.
3Roast at 325° Fahrenheit until the internal temperature reaches 145 degrees Fahrenheit.
4(Approximate oven time may vary depending on oven use, and weight of pork being cooked. Start checking with a thermometer an hour into cooking time.)
5Remove from the oven and allow the roast to “rest” for 15 minutes.
6Place into a shallow pan. Cover and refrigerate, cooling to 40° Fahrenheit within 4 hours.
7Cube chilled roast into approximately ½ inch by ½ inch cubes.
8Melt butter in a skillet or tilting fry pan. Add pork.
9Sauté pork over medium high heat for 3 minutes or until lightly browned.
10Drain pineapple, reserving the juice.
11Add pineapple, peppers and carrots to pork and stir fry for 3 minutes.
12In a separate bowl whisk together the sugar, cornstarch, pineapple juices, broth, vinegar, soy sauce, molasses, garlic and spices.
13Stir cornstarch mixture into the pork mixture in the skillet.
14Heat through, stirring gently until the mixture thickens.
15Hold at 140° Fahrenheit until ready to serve.
16Cook rice according to package instructions.
17Serve hot pork and pepper mixture over rice.
18Place mixture in 2 inch shallow pans. Cover and place on rack in the cooler. Do not stack pans. Allow f air to circulate around the pans. Cool to 40° Fahrenheit within 4 hours.
19 Reheat product to 165° degrees or higher for at least 1 minute. Stir gently to distribute heat evenly. Hold at 140° Fahrenheit or higher to serve.