Servings: 100 Portions
Portions: 1-1/4 Cups Each
32 lb. pork, diced, thawed
1/2 cup (5 oz) salt
2 tablespoon pepper, black
1 teaspoon ginger, ground
1-1/2 gallon water
3-1/2 cups soy sauce
1/2 cup molasses
3 gallon (12 lb) onions, dry, sliced, large
2 gallon (8 lb) celery, fresh, 1 inch pieces
5-1/4 quart (3 lb) cabbage, fresh, coarsely cut (optional)
6 quart (13 lb or 2-No. 10 can) bean sprouts, canned
3-1/4 cups (1 lb) starch, corn
Sprinkle pork with mixture of salt, pepper, and ginger. Brown pork in its own fat.
Drain; reserve fat; set aside. Add water to pork. Stir in soy sauce and molasses; bring to a boil; cover, simmer 1 hour. Sauté celery, onions, and cabbage in 3 cups reserved pork fat for 5 minutes. Add to pork mixture; cover; simmer 10 minutes. Drain bean sprouts; reserve liquid; set aside both liquid and bean sprouts. Combine reserved liquid with cornstarch to make a smooth paste. Add slowly to hot meat mixture, stirring constantly. Cook 5 to 8 minutes or until thickened. Add bean sprouts; mix well; bring to a simmer.
NOTE:
35 lb pork butt A.P. diced into 1- to 1 1/2-inch pieces may be used. Trim to remove excess fat and gristle.
13 lb 5 oz dry onions A.P. will yield 12 lb sliced onions.
10 lb 15 oz fresh celery AP. will yield 8 lb 1-inch pieces celery.
3 lb 12 oz A.P. fresh cabbage will yield 3 lb coarsely cut cabbage.
Serve with Chow Mein Noodles (3-No. 10 can) for 100 portions.