15
90

Ingredients

  • 6 pounds boneless pork roast (lean)
  • 2 tablespoons oil
  • 1 pound carrots (peeled, sliced)
  • 1 onions (large, peeled, chopped)
  • 12 ounces celery (sliced – angle cut)
  • 2 green bell pepper (sliced)
  • 1 1/4 pounds broccoli (frozen, chopped)
  • 7 cups water
  • 1 1/4 cups corn starch
  • 3 ounces soy sauce (low sodium)
  • 3 tablespoons molasses
  • 1/4 cup brown sugar
  • 1/2 teaspoon white pepper (ground)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger

Directions

  1. Place roasts on racks in shallow open roasting pans. When more than one pan is needed, group roasts by size. Allow space between roasts. Do not cover pan.
  2. Insert meat thermometer into the center of the smallest roast.
  3. Roast at 325°F 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.)
  5. Remove from oven and let stand for 15 minutes.
  6. Place roasts in shallow pans, cover and refrigerate.
  7. Holding CCP: Cool to 40°F within 4 hours.
  8. Cube chilled roast into approximately 1 inch by 1-inch cubes. Set aside until ready to use.
  9. Sauté carrots in a tilting fry pan that has been seasoned with oil for approximately 2-3 minutes.
  10. Add onion and celery.
  11. Continue cooking until the celery and onions are tender, but not soft.
  12. Add cubed pork and green pepper to the vegetable mixture.
  13. Reduce heat.
  14. Steam broccoli for 2 minutes. Drain well.
  15. Add broccoli to the pork and vegetable mixture.
  16. Put 1 cup of the water into a saucepan.
  17. Whisk in cornstarch, stirring constantly until thoroughly combined.
  18. Stir in soy sauce, molasses, brown sugar, pepper, garlic and ginger. Stir in the remaining water.
  19. Bring the mixture to a boil to thicken.
  20. Mix sauce into the vegetable and pork mixture.
  21. Gently stir mixture and heat to 165°F.
  22. Place mixture into serving pans.
  23. Serve over hot cooked rice.
  24. Holding CCP: Hold mixture at 140°F or above.
  25. Pour mixture in 2-inch shallow pans. Cover and place in refrigerator. Cool to 40°F within 4 hours.
  26. Reheat product to 165°F or higher for at least 1 minute. Hold at 140°F or higher to serve.
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