Frank's Recipes! Pork Chop Suey for 100

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Pork Chop Suey for 100

Servings: 100 Portions
Portions: 1 1/4 Cups Each

32 lb. pork, diced, thawed
1/2 cup (5 oz) salt
2 tablespoon pepper, black
1 teaspoon ginger, ground
1 1/2 gallon water
3 1/2 cups soy sauce
1/2 cup molasses
3 gallon (12 lb) onions, dry, sliced, large
2 gallon (8 lb) celery, fresh, 1 inch pieces
5 1/4 quart (3 lb) cabbage, fresh, coarsely cut (optional)
6 quart (13 lb or 2-No. 10 can) bean sprouts, canned
3 1/4 cups (1 lb) starch, corn

Sprinkle pork with mixture of salt, pepper, and ginger. Brown pork in its own fat.
Drain; reserve fat; set aside. Add water to pork. Stir in soy sauce and molasses; bring
to a boil; cover, simmer 1 hour. Saute celery, onions, and cabbage in 3 cups reserved
pork fat for 5 minutes. Add to pork mixture; cover; simmer 10 minutes. Drain bean
sprouts; reserve liquid; set aside both liquid and bean sprouts. Combine reserved liquid
with cornstarch to make a smooth paste. Add slowly to hot meat mixture, stirring
constantly. Cook 5 to 8 minutes or until thickened. Add bean sprouts; mix well; bring to
a simmer.

NOTE:
35 lb pork butt A.P. diced into 1- to 1 1/2-inch pieces may be used. Trim to remove
excess fat and gristle.

13 lb 5 oz dry onions A.P. will yield 12 lb sliced onions.

10 lb 15 oz fresh celery AP. will yield 8 lb 1-inch pieces celery.

3 lb 12 oz A.P. fresh cabbage will yield 3 lb coarsely cut cabbage.

Serve with Chow Mein Noodles (3-No. 10 can) for 100 portions.