Recipe for Pork Chop Suey 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
2 qt WATER
1/4 gal WATER
32 lb PORK BUTTS FZ
8 lb CELERY FRESH
4 lb CABBAGE WHITE FRESH
12 lb ONIONS DRY
3/4 lb BEANS SPROUTS #10
63/1000 lb STARCH EDIBLE CORN
1/2 lb NOODLE CHOW MEIN #10
1/2 cup CAKE MIX YELLOW #10
2 tbl PEPPER BLACK 1 LB CN
1 tsp GINGER GROUND
Instructions:
Instructions: PAN: STEAM-JACKETED KETTLE OR STOCK POT

1. SPRINKLE PORK WITH MIXTURE OF SALT, PEPPER, AND GINGER.

2. BROWN PORK IN ITS OWN FAT IN STEAM-JACKED KETTLE OR STOCK POT.

3. ADD WATER, SOY SAUCE AND MOLASSES; BRING TO A BOIL; COVER, SIMMER 1 HOUR, OR UNTIL TENDER.

4. ADD CELERY, ONIONS AND CABBAGE TO PORK MIXTURE; COVER; BRING TO A BOIL, REDUCE HEAT; SIMMER 10 MINUTES.

5. COMBINE WATER AND CORNSTARCH. ADD SLOWLY TO HOT MIXTURE, STIRRING CON- STANTLY. COOK 3-5 MINUTES OR UNTIL THICKENED.

6. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.

7. SERVE WITH TOPPING OF 1/3 CUP CHOW MEIN NOODLES.

NOTE:

1. IN STEP 1, 35 LB PORK BUTT A.P. DICED IN 1 TO 1 1/2 INCH PIECES MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.

NOTE:

2. IN STEP 5, 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS; 10 LB 15 OZ FRESH CELERY A.P. WILL YIELD 8 LB CELERY; 5 LB A.P. FRESH CELERY WILL YIELD 4 LB CABBAGE.

NOTE:

3. IN STEP 5, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED.

SEE RECIE NO. A-11.

SERVING SIZE: 1 1/4 CUPS

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