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    Pork Adobo: Meat, Fish, and Poultry No.L 099 00

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    Mark Greg FyeFye II
    This document provides a recipe for pork adobo with nutritional information and ingredients. It lists pork cubes, soy sauce, vinegar, garlic, ginger, bay leaves, black pepper, cornstarch, water, onions, and green peppers as ingredients. The method describes bringing the pork and seasoning ingredients to a boil, simmering, removing fat and bay leaves, thickening with cornstarch and water, then adding onions and peppers to cook until tender.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Pork Adobo: Meat, Fish, and Poultry No.L 099 00

    Uploaded by

    Mark Greg FyeFye II
    19 views1 page
    This document provides a recipe for pork adobo with nutritional information and ingredients. It lists pork cubes, soy sauce, vinegar, garlic, ginger, bay leaves, black pepper, cornstarch, water, onions, and green peppers as ingredients. The method describes bringing the pork and seasoning ingredients to a boil, simmering, removing fat and bay leaves, thickening with cornstarch and water, then adding onions and peppers to cook until tender.

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    Original Title

    L09900

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    This document provides a recipe for pork adobo with nutritional information and ingredients. It lists pork cubes, soy sauce, vinegar, garlic, ginger, bay leaves, black pepper, cornstarch, water, onions, and green peppers as ingredients. The method describes bringing the pork and seasoning ingredients to a boil, simmering, removing fat and bay leaves, thickening with cornstarch and water, then adding onions and peppers to cook until tender.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    19 views1 page

    Pork Adobo: Meat, Fish, and Poultry No.L 099 00

    Uploaded by

    Mark Greg FyeFye II
    This document provides a recipe for pork adobo with nutritional information and ingredients. It lists pork cubes, soy sauce, vinegar, garlic, ginger, bay leaves, black pepper, cornstarch, water, onions, and green peppers as ingredients. The method describes bringing the pork and seasoning ingredients to a boil, simmering, removing fat and bay leaves, thickening with cornstarch and water, then adding onions and peppers to cook until tender.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    MEAT, FISH, AND POULTRY No.

    L 099 00
    PORK ADOBO

    Yield 100 Portion 5 Ounces

    Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

    262 cal 6g 28 g 13 g 98 mg 325 mg 16 mg

    Ingredient Weight Measure Issue


    PORK CUBES,RAW 32 lbs
    SOY SAUCE 1 lbs 1-1/2 cup
    VINEGAR,DISTILLED 2-1/8 lbs 1 qts
    GARLIC POWDER 1/8 oz 1/8 tsp
    GINGER,GROUND 3/4 oz 1/4 cup 1/3 tbsp
    BAY LEAF,FRESH 1/8 oz 4 each
    PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
    CORNSTARCH 11-1/4 oz 2-1/2 cup
    WATER,COLD 2-1/8 lbs 1 qts
    ONIONS,FRESH,SLICED 3 lbs 2 qts 3-7/8 cup 3-1/3 lbs
    PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 4 lbs 3 qts 1/8 cup 4-7/8 lbs

    Method
    1 Place pork in steam jacketed kettle or stock pot.
    2 Combine soy sauce, vinegar, garlic, ginger, bay leaves, and pepper. Pour over pork; mix well. Cover; bring to a boil; reduce heat;
    simmer 30 minutes. Skim off excess fat. Remove bay leaves.
    3 Dissolve cornstarch in water; stir into pork mixture. Bring to a boil, reduce heat; cook 5 minutes or until thickened.
    4 Add onions and peppers; cook until tender, about 20 minutes. CCP: Internal temperature of pork must reach 145 F. or higher for
    15 seconds. Hold for service at 140 F. or higher.

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