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