Sweet and Sour Pork

50 SERVINGS

¹⁄2 cup Canola oil  

10 lb Raw boneless pork loin, lean, ¹⁄2" cubes

¹⁄4 cup Garlic powder

¹⁄4 cup Ground ginger

¹⁄4 cup Onion powder

1 Tbsp + 1 tsp White pepper (Black pepper can substitute)

3 qt Low-sodium chicken broth

2 cups Rice vinegar

8 oz + 1 cup Brown sugar

1 cup Low-sodium soy sauce

1¹⁄2 cups Ketchup 

1 qt + 1 cup Pineapple juice

1¹⁄3 cups Cornstarch

2¹⁄4 cups Fresh green bell peppers, chopped

3 cups Fresh red bell peppers, chopped

2 cups Fresh celery, diced

1 lb Fresh carrots, shredded

3 lb 6 oz OR 1 qt 2¹⁄4 cups 1 Tbsp (¹⁄2 No. 10 can) Canned pineapple tidbits in 100% juice, drained

Heat oil in a large stock pot.   Add pork and spices. Cook uncovered over medium–high heat for 5–7 minutes or until brown. Set aside. 

In a medium stock pot add chicken broth, vinegar, brown sugar, soy sauce, and ketchup. Simmer uncovered over medium heat for 20 minutes. 

Combine pineapple juice and cornstarch in a small bowl. Stir well. Add to stock pot. Simmer uncovered over medium heat for 15 minutes or until sauce has thickened. 

Add bell peppers and celery. Simmer uncovered for 8 minutes or until vegetables are tender.    

Add carrots, pineapples, and pork. Simmer uncovered over medium heat for 8–10 minutes or until heated through. Serve on rice.

Transfer 1 gal 1 qt 3 cups (about 12 lb 11 oz) sweet and sour pork to a steam table pan (12″ x 20″ x 2¹⁄2″). Use 2 pans. Each portion with 6 fl oz spoodle (³⁄4 cup).