Pork bul go gi

Yield: 100 Servings

Measure Ingredient
40 pounds PORK HAM ROAST FZ
8 pounds PEPPERS SWEET DICED FZ
4 pounds CARROTS FRESH
6 tablespoons GARLIC DEHY GRA
4 pounds CELERY FRESH
6 pounds ONIONS DRY
2 cups SUGAR; GRANULATED 10 LB
4 cups SALAD OIL; 1 GAL
4 tablespoons PEPPER BLACK 1 LB CN
4 tablespoons PEPPER RED CRUSHED
8 tablespoons SESAME SEED 3-4 0Z
6 tablespoons GINGER GROUND
6 tablespoons SESAME OIL
3 cups SOY SAUCE
4 tablespoons SALT TABLE 5LB

1. SLICE PORK 1½ BY 2"AND ⅛" THICK.

2. SLICED 3LBS DRY ONION.

3. FRESHLY SLICE GREEN PEPPERS 1LB.

4. CARROTS FRESH THINLY SLICE 2LBS.

5. CELERY FRESH THINLY SLICE OR CHOP 1LB.

6. COMBINE ALL INGREDIENTS

7. COVER

8. COOK ON GRIDDLE UNTIL PORK IS DONE AT 350 DEGREES SINGLE LAYER.

Recipe Number: S00059

SERVING SIZE: 8 OZ

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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