Pork Recipes

Ham Steak Hawaiian

ham steak hawaiian recipe
ham steak hawaiian

Scale : oz=1 ounce      tsp= teaspoon

YIELD : 50 portions      EACH PORTION:  4 oz. ham , 1 pineapple slice

STEP ONE

INGREDIENTSQUANTITY

Pullman ham
steaks  

Salad oil


50  


for sheet
pan

METHOD


1. Place ham steaks on lightly oiled
sheet pan .Place under broiler at high
point for 3 minutes.Turn ham and
repeat process.Remove from broiler
and keep hot.

STEP TWO

Ingredients And Quantity

Butter for sheet pan

(2) Pineapple slices  50

(3) Sugar  8 oz

(4) Cinnamon  1 tsp

METHOD


2 . Place pineapple slices on buttered sheet pan.Combine sugar and cinnamon; sprinkle over pineapple.Place pineapple under  broiler and glaze.
 

STEP THREE

INGREDIENTSQUANTITY
Maraschino cherries50

METHOD

3. Place pineapple slices on ham steak to serve.Place a maraschino cherry in center of pineapple ring.
 

 

Barbecued Fresh Spareribs

Barbecued Fresh Spareribs recipe
Barbecued Fresh Spareribs

Scale  gallon=3.78 litres  

YIELD: 50 portions           EACH PORTION: about 12 oz. with sauce

STEP ONE

Fresh pork spareribs  (12 oz portions)

METHOD


1. Place ribs in large pot.Cover with boiling water.When water returns to boil , reduce
heat and simmer for 30 minutes.Remove ribs from pot and place on sheet pans.Oil ribs lightly and brown both sides under broiler.

STEP TWO

INGREDIENTSQUANTITY
Barbecue sauce(  
recipe is
given below
this recipe)
1 gallon


METHOD


2. Place ribs flat in roast pans (inside of rib down) and cover with barbecue sauce.
3. Bake at 350°F. 1 to 1½ hours or until tender.Turn once during cooking period and
baste with sauce
4. When serving , cut between each rib for guests convenience.Plate or platter ribs in original form.

 

Barbecue sauce

Scale oz= 1 ounce   tbsp= tablespoon   qt=32 ounce   gallon=3.78 litres

YIELD: 2 gallons

STEP ONE

INGREDIENTSQUANTITY
Onions minced

Garlic minced

Salad oil

Bread flour

Brown stock
,hot(see recipe
below this
recipe
6 oz

2 tbsp

8 oz

6 oz

3 qt



METHOD


1. Saute onions and garlic in oil in sauce pot
2. Add flour to make roux.Stir until well blended.
3. Add hot stock stirring smooth.

STEP TWO

INGREDIENTSQUANTITY
Sugar  

Mustard , dry

Black pepper

Vinegar cider

Tomato sauce
or puree

Lemon juice

Worcestershire
sauce

Barbecue spice
or chilli sauce


Salt
4 oz

1 tbsp

2 tsp

8¼ oz

2 qt


from 3 lemons

8 oz


1 tbsp



to taste

METHOD


4. Dissolve sugar , mustard and pepper in vinegar
5. Add tomato sauce vinegar mix and lemon juice to brown sauce
6. Add Worcestershire sauce and barbecue spice to chilli powder.
Simmer 30 minutes.Add salt and adjust seasoning.

 

 

Roast Loin Of Pork

roastloinofpork

Scale lb=pound    tsp=teaspoon    oz= 1 ounce  pt=16 ounce  qt=32 ounce

YIELD: 50 portion  EACH PORTION: about 6 oz

STEP ONE

INGREDIENTSQUANTITY
Pork loins

Salt

Pepper

Rosemary

Sage

30 lb

to taste

to taste

2 tsp

2 tsp
 

METHOD


1. Remove chine bone leaving ribs in.Remove tenderloin for other dishes.Place pork in
greased roasting pan  ; rub outside of each loin with salt,pepper, rosemary and sage.
2. Place in oven preheated to 350°F for 1 hour.

STEP TWO

INGREDIENTSQUANTITY
Mirepoix  
Onions ,
coarsely
chopped

Celery
coarsely
chopped

Carrots
coarsely
chopped

1 lb



8 oz



8 oz

METHOD


3. Turn loins , add ,mirepoix ; roast for 1½ hours.When meat is done ,remove from pan
and place in clean storage pan.Cover with clean damp towel and hold in warm place.
 

STEP THREE

INGREDIENTSQUANTITY
Bread flour  

Chicken
or beef stock hot
10 oz

5 qt

 

METHOD


4. Pour about 10 oz. fat from roast pan into a sauce pan ; add flour to make roux.Cook
for 10 minutes.,browning lightly.
5. Place pan in which meat was roasted on range and add stock .Scrape bottom of pan
to loosen little brown particles known as fond.Simmer until mirepoix is tender.Strain
and bring to boil again.Carefully skim off fat.
6. Add strained stock to cooked roux, stirring until thick and smooth.Strain again
through fine china cap and adjust seasoning cap and adjust seasoning.Hold for service.
7. Slice meat between ribs and serve with 2 oz ladle of gravy poured around meat

 

 

 Baked Stuffed Pork Chops

bakedporkchops

Scale  oz=1 ounce  gallon=3.78 litres     qt=32 ounce

YIELD: 50 portions    EACH PORTION: 6 oz, chop

STEP ONE

INGREDIENTSQUANTITY
Pork chops50 (6 oz)

METHOD


1. With a boning knife , cut pockets in
chops.

STEP TWO

INGREDIENTSQUANTITY
Corn stuffing

Whole kernel
corn

Basic bread
stuffing

Oil


1 No 303

can


2½ qt


for chops

 

METHOD


2. Drain corn and combine with basic stuffing
3. “Using pastry bag and large round tube ,squeeze corn stuffing into pocket of each
chop.Fasten opening in chop with toothpick.
4 Place chops in lightly greased roast pan.You will need 2 pans for 50 portions.Brush
tops of chops with oil,broil to brown and bake in 375°F. oven for ½ hour.Small amount
of stock may be added during baking to prevent drying.
 
 

STEP THREE

INGREDIENTSQUANTITY
Brown sauce ( see  
recipe below)
 
1 gallon


METHOD


5. Remove cooked chops from oven and deglaze roast pan.Strain deglazing liquid into hot brow sauce and bring to boil.
6. Serve 2 oz ladle of sauce over each chop for single chop.

 

 

                                   Basic Bread Stuffing

Scale  lb= pound  oz=1 ounce  

YIELD: 50 portions         EACH PORTION : 3 oz

 

STEP ONE

INGREDIENTSQUANTITY
Bread, 2 to 4 days
old
6 LB

METHOD


1. Trim bread removing crusts ; cut in cubes.Soak in cold water and drain it.

STEP TWO

INGREDIENTSQUANTITY

Celery chopped  

Onions chopped

Butter
Or salad oil
Or bacon fat
1 lb

3 lb

12 oz
 

METHOD


2. Saute celery and onions in fat until
tender.

STEP THREE

INGREDIENTSQUANTITY
Poultry
seasoning

Salt

Sage

Parsley,
Chopped


¾ oz


1½ oz

¾ oz

1½ oz


 

3. Combine vegetables seasonings and bread and toss lightly to blend
4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F
for 1 hour

 

Brown Sauce

best brown sauce recipe,delicious brown sauce recipe

Scale  lb=pound  oz=1 ounce  qt=32 ounce  pt=16 ounce

YIELD: 5 qt

STEP ONE

INGREDIENTSQUANTITY

Onions medium
dice  

Celery medium
dice

Carrots medium
dice

Butter or margarine
or other fat agent

Bread flour
 

1 lb


½  lb


½  lb


10 oz


10 oz

METHOD


1. Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.
2. Add flour and cook for 10 minutes
 

STEP TWO

INGREDIENTSQUANTITY

Brown stock
hot(see  
recipe below)

Tomato puree

Bay leaf ,whole

salt

Pepper
 
5 qt



8 oz

1

to taste

to taste

METHOD


3. Add hot brown stock and tomato puree stirring until slightly thickened and smooth.
4. Add bay leaf salt and pepper and cook for 1 ½ hours .
5. Adjust flavor and consistency.
6. Strain and hold for service.
 

 

Brown Stock

brown stock

Scale  gallon=3.78 litres

YIELD: about 4½ gallons

STEP ONE

INGREDIENTSQUANTITY
Beef Bones25 lb

METHOD


1. Review preparation of stock.Cut bones with meat saw.
2. Place the bones in a large roasting pan and brown in preheated oven at 375°F.
3.Turn bones occasionally to brown uniformly.
4. Remove bones from pan and place in stock pot.

STEP TWO

INGREDIENTS
QUANTITY
Water to cover25 lb

METHOD


5. Drain fat from pan and reserve.
6. Deglaze roast pan with part of water
to dissolve crusting.
7. Cover bones with cool water and deglazing liquor and bring to a boil.
8. Reduce heat and simmer for 3 hours.
 

STEP THREE

INGREDIENTSQUANTITY

Mirepoix  
Onions
 
Celery

Carrots

Tomatoes
canned

Bay leaves

Thyme

Peppercorns,
crushed

Cloves whole

Parsley stems


2 lb

1 lb

1 lb

½ NO 10 can


3

1 tsp

1 tsp


6

 

METHOD


9. Saute vegetables for mirepoix in reserved fat until browned.
10. Add mirepoix , tomatoes , spices,herbs to stock.
11. Simmer for an additional 3 hours.
12. Strain through china cap and cheese cloth.
13. Vent and cool.Refrigerate and use as required.