Number of Servings

Ingredients: Quantity:
Broccoli Florets 1.75 lbs.
Cooked Brown Rice 11.5 cups
JTM General Tso's Sauce 2.5 lbs.
JTM Sous Vide Diced Pork 5.0 lbs.

Prep Time: 40 min.     Yields: 23
Desired Yield:

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General Tso's Pork

JTM Products:

Instructions:

For best results, thaw Sous Vide Pork in cooler (<40F) for 48 -72 hrs. however, product can still be heated from a frozen state.



From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert.

2. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point)

3. Pour heated General Tso's Sauce over pork and place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

4. Portion 1/2cup of WGR brown rice into a bowl.

5. Portion 2/3 cup of General Tso's Sauce Pork #6 scoop or disher over rice.

6. Portion 1/2 cup of broccoli florets over General Tso's Pork.

*Note - Cooking times may vary with equipment



From frozen state: (Steam/Oven Method)

1. Place frozen, unopened bag of JTM Sous Vide Diced Pork & General Tso's Sauce in a steamer, kettle, tilt skillet or stock pot with boiling water and heat for approximately 40 minutes or until product reaches 165F or higher).

2. Remove heated Sous Vide Pork from its bag and place in a SS pan insert.

3. Place pork in a pre-heated 350F oven uncovered and cook for 20 minutes additional minutes to brown.

4. Remove from oven and add General Tso's Sauce to pork.

5. Place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

6. Portion 1/2 cup of WGR brown rice into a bowl.

7. Portion 2/3 cup of General Tso's Pork #6 scoop or disher over rice.

8. Portion 1/2 cup of broccoli florets over the General Tso's Pork.

5. *Note - Cooking times may vary with equipment.



One serving provides: 2.0 oz. M/MA, 1/2 cup dark green veggie & 1 Grain Equivalent

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.