Servings: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees F. Oven
2 cups (10 eggs) eggs, whole, slightly beaten
2 cups soy sauce
3 cups (1 lb) cornstarch
6 tablespoon (4 oz) salt
32 lb. pork, diced, boneless
1-1/2 tablespoon garlic, dry, minced
2 cups (1 lb) shortening, melted
6 quart (13 lb or 2-No. 10 can) bean sprouts, canned
3 quart (6 lb 8 oz or 1-No. 10 can) pineapple, canned, chunks or tidbits
1-3/4 gallon pineapple juice and water
1-1/4 quart vinegar
1 cup soy sauce
3 tablespoon (2 oz) salt
2-1/4 quart (4 lb) sugar, granulated
3 cups (1 lb) cornstarch
2 quart (2 lb) peppers, sweet, fresh, sliced
Combine eggs, soy sauce, 3 cups cornstarch, and 6 tablespoon salt; stir until blended. Pour sauce over meat; stir to coat pieces. Let stand 10 minutes. Divide meat equally into roasting pans. Brown in garlic and shortening in oven for about 30 minutes. Set aside.
Drain bean sprouts and pineapple. Reserve juices. Set aside. Combine pineapple juice and water, vinegar, soy sauce and 3 tablespoon salt; bring to a boil. Combine sugar and 3 cups cornstarch; add to hot liquid and cook 10 minutes or until thick and clear, stirring constantly. Add meat, bean sprouts, pineapple, and peppers to sauce. Bring to a boil, reduce heat, continue to cook 5 minutes longer.
NOTE:
35 lb pork butt A.P. may be used. Dice into 1-inch pieces.
Serve with 3-No. 10 can canned Chow Mein noodles.
14-No. 303 can canned bean sprouts may be used.