Polynesian Pork
Ingredients:
Sauce: |
| 1 gal. |
Apple cider vinegar |
| 3 gal. |
Reserved fruit syrup |
| 1 No.10 can |
Ketchup |
| 1/2 cup |
Sesame Oil |
| 1/2 cup |
Ground ginger |
| 12 oz. |
A-1 Sauce |
| 3 lbs. |
Brown sugar |
| 3 lbs. |
Granulated sugar |
| 2 Tbsp. |
Egg shade |
| 2 Tbsp. |
Red food color |
| 2 lbs. |
Cornstarch |
| 3 cups |
Sherry Wine |
| 1 cup |
Water |
Method:
- Bring all of the above ingredients (except the cornstarch, sherry and water) to boil
- Dissolve the cornstarch with the sherry and water and add to the above boiling mixture
- Check the consistency and seasoning!
Pork Marinade |
| 40 lbs . |
Cubed pork (shoulder, leg, butt) 1" |
| 4 cups |
Soy sauce |
| 1 cup |
Chopped ginger |
| 1 cup |
Chopped garlic |
| 1 lb. |
Cornstarch |
| 1/2 lb. |
Baking soda |
| 30 |
Eggs (cracked) |
| 4 oz. |
Sesame oil |
Vegetables: |
| 1 - 2" hotel pan |
Yellow onion, large dice |
| 1 - 2" hotel pan |
Carrots "abstract cut", blanched |
| 1 - 2" hotel pan |
Red and green bell peppers, large dice |
Method:
- Fry marinated pork in 375° degree oil. Set aside on sheet pans
- Saute a portion of the vegetables until they are barely cooked through
- Add a portion of the cooked pork and some of the sauce. Heat through and serve in a hotel pan
- Garnish the top with diced pineapple and scallions.
Source: Chef Keith Hammerich, CCSF
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