Sweet and Sour Pork USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Sweet and Sour Pork combines lean pork, fresh vegetables, pineapple, and soy sauce to create an Asian inspired flavor.
CACFP CREDITING INFORMATION
³⁄4 cup (6 fl oz spoodle) provides 2 oz equivalent meat, ¹⁄8 cup vegetable, and ¹⁄8 cup fruit.
1 from 2 votes

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Instructions
 

  • Heat oil in a large stock pot.
  • Add pork and spices. Cook uncovered over medium–high heat for 5–7 minutes or until brown. Set aside for step 6.
  • In a medium stock pot add chicken broth, vinegar, brown sugar, soy sauce, and ketchup. Simmer uncovered over medium heat for 20 minutes.
  • Combine pineapple juice and cornstarch in a small bowl. Stir well. Add to stock pot. Simmer uncovered over medium heat for 15 minutes or until sauce has thickened.
  • Add bell peppers and celery. Simmer uncovered for 8 minutes or until vegetables are tender.
  • Add carrots, pineapples, and pork. Simmer uncovered over medium heat for 8–10 minutes or until heated through.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Transfer 1 gal 1 qt 3 cups (about 12 lb 11 oz) sweet and sour pork to a steam table pan (12′′ x 20′′ x 2¹⁄2′′).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Portion with 6 fl oz spoodle (³⁄4 cup).

Nutrition INFORMATION

Sweet and Sour Pork USDA Recipe for Child Care Centers
Amount Per Serving
 
0 ³⁄4 cup (6 fl oz spoodle)
Calories
201
Total Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
34
mg
11
%
Sodium
 
405
mg
18
%
Total Carbohydrate
 
22
g
7
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
16
g
18
%
Protein
 
12
g
24
%
Vitamin D
 
17
IU
113
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
Potassium
 
292
mg
8
%
N/A=data not available
*Marketing Guide
25 Servings:
Green bell peppers: 8 oz
Red bell peppers: 10 oz
Celery: 8 oz
Carrots: 8 oz
50 Servings:
Green bell peppers: 1 lb
Red bell peppers: 1 lb 4 oz
Celery: 1 lb
Carrots: 1 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 12 lb 11 oz
About 1 gal 2 qt 1¹⁄3 cups/1 steam table pan (12′′ x 20′′ x 2¹⁄2′′)
50 Servings:
About 25 lb 6 oz
About 3 gal 2³⁄4 cups/2 steam table pans (12′′ x 20′′ x 2¹⁄2′′)