Sweet and Sour Pork with Vegetable Stir Fry

1. Two days before service mix soy sauce, sesame oil, ginger and garlic. 
2. With gloved hands pour marinade over raw pork chunks and mix until pork is covered. 
3. Cover and cold hold at 41°F or below for 1 day.
4. After 24 hours, preheat oven to 400°F.
5. Place pork in single layer on lined sheet pans. 
6. Bake for 20 minutes until pork is golden brown and reaches an internal temperature of 145°F.
7. Place pork pans on speed rack, cover speed rack, and cold hold at 41°F or below until morning of service. 
8. Day of service preheat oven to 350°F, add cooked pork and diced onions to 4-inch hotel pan. 
9. Drizzle with sweet and sour sauce and stir to combine with pork and onions.
10. Cover pan with parchment paper and foil and braise pork for 2 hours. Hot hold covered at 135°F or higher until time of service.
11. In bowl mix sesame oil, soy sauce, garlic, and ginger.
12. Add vegetables to bowl. Using gloved hands toss vegetables to coat in mixture. 
13. Add vegetables in single layer to lined sheet pans.  
14. Roast vegetables in same oven as pork for the last 25-30 minutes pork cooks. 
15. Add pork to 4-inch shotgun pan before service. Garnish with green onions. 
16. Add vegetables to 4-inch shotgun pan. 
17. Serve pork and vegetables with 4 oz spoodles.

Nutrient Analysis:

Calories: 247

Total Fat: 6.6 g

Saturated Fat: 0.5 g

Cholesterol: 74.3 mg

Sodium: 389 mg

Carbohydrates: 16.3 g

Dietary Fiber: 2 g

Total Sugars: 11 g

Protein: 26.4 g