- 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
- 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.
- Insert meat thermometer into the center of the smallest roast.
- Roast at 325°F until the internal temperature reaches 145 degrees Fahrenheit.
- (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.)
- Remove from oven and let stand for 15 minutes.
- Place roasts in shallow pans, cover and refrigerate.
- Holding CCP: Cool to 40°F within 4 hours.
- Cube chilled roast into approximately 1 inch by 1-inch cubes. Set aside until ready to use.
- Sauté carrots in a tilting fry pan that has been seasoned with oil for approximately 2-3 minutes.
- Add onion and celery.
- Continue cooking until the celery and onions are tender, but not soft.
- Add cubed pork and green pepper to the vegetable mixture.
- Reduce heat.
- Steam broccoli for 2 minutes. Drain well.
- Add broccoli to the pork and vegetable mixture.
- Put 1 cup of the water into a saucepan.
- Whisk in cornstarch, stirring constantly until thoroughly combined.
- Stir in soy sauce, molasses, brown sugar, pepper, garlic and ginger. Stir in the remaining water.
- Bring the mixture to a boil to thicken.
- Mix sauce into the vegetable and pork mixture.
- Gently stir mixture and heat to 165°F.
- Place mixture into serving pans.
- Serve over hot cooked rice.
- Holding CCP: Hold mixture at 140°F or above.
- Pour mixture in 2-inch shallow pans. Cover and place in refrigerator. Cool to 40°F within 4 hours.
- Reheat product to 165°F or higher for at least 1 minute. Hold at 140°F or higher to serve.