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Recipe for Pork Afritada

Simple savory pork stew recipe with fresh carrots and potatoes developed by the California Culinary Centers for school food service and menu planning.

Pork afritada

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Yields 48 Servings

This recipe yields one 12 inch by 20 inch by 6 inch pan of pork afritada for 48 servings: ⅔ cup or one number 6 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 10 pounds and 13 ounces Pork leg roast, boneless, frozen (U.S. Department of Agriculture [USDA] food item)
  • ⅝ cup soy sauce, low-sodium
  • ¼ cup lemon juice
  • 3 cloves as purchased (AP) fresh garlic cloves
  • 1 pound AP fresh onions, whole
  • 2 cups chicken broth, low-sodium
  • 2 pounds and 8 ounces AP fresh carrots, whole
  • 2 pounds and 8 ounces AP red potatoes, whole, with skin on
  • 1 quart canned diced tomatoes (USDA food item)
  • 1½ teaspoons table salt
  • 1½ teaspoons ground black pepper

Directions

  1. Thaw roast in refrigerator one or two days in advance. Critical Control Point (CCP): Thaw roast in refrigerator at 41°F or lower for 48 hours.
  2. Cube pork into 1 inch by 1 inch by 1 inch cubes.
  3. Mix soy sauce and lemon juice in mixing bowl.
  4. Combine marinade and pork cubes in large food container. Let stand in the refrigerator for at least 1 hour. CCP: Refrigerate pork at 41°F or lower.
  5. Wash carrots, potatoes, onions, and garlic in cool running water.
  6. Peel carrots and cut off carrot tops. Slice carrots.
  7. Dice potatoes with skin on.
  8. Peel and trim garlic and onions. Mince garlic.
  9. Chop onions to measure 2⅓ cups.
  10. Add garlic and onions to marinated pork, mix well.
  11. Preheat oven to 350°F for conventional oven or 325°F convection oven.
  12. Transfer pork onto one–12 inch by 20 inch by 6 inch pan for 48 servings.
  13. Cover the pan tightly.
  14. Roast in 350°F conventional oven for 30 minutes or 325°F convection oven for 25 minutes.
  15. Remove pan cover. Add chicken stock, carrots, potatoes, tomatoes with juice, salt, and pepper to pork mixture. Cover pan, return to oven.
  16. Continue cooking for approximately 30 minutes or until internal temperature reads 165°F and liquid is reduced. CCP: Heat to 165°F or higher for at least 15 seconds.
  17. Portion ⅔ cup or one number 6 scoop of pork afritada for each serving. CCP: Hold for hot service at 135°F or higher.

Nutritional Analysis

  • Calories, in K calories: 289
  • Carbohydrates, in grams: 8.10
  • Protein, in grams: 19.20
  • Saturated fat, in grams: 6.79
  • Trans fat, in grams: 0
  • Total fat, in grams: 19.64
  • Sodium, in milligrams: 375.06

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 96 Servings

This recipe yields two 12 inch by 20 inch by 6 inch pan of pork afritada for 96 servings: ⅔ cup or one number 6 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 21 pounds and 10 ounces Pork leg roast, boneless, frozen (U.S. Department of Agriculture [USDA] food item)
  • 1¼ cups soy sauce, low-sodium
  • ½ cup lemon juice
  • 6 cloves as purchased (AP) fresh garlic cloves
  • 2 pounds AP fresh onions, whole
  • 1 quart chicken broth, low-sodium
  • 5 pounds AP fresh carrots, whole
  • 5 pounds AP red potatoes, whole, with skin on
  • 2 quarts canned diced tomatoes (USDA food item)
  • 1 tablespoon table salt
  • 1 tablespoon ground black pepper

Directions

  1. Thaw roast in refrigerator one or two days in advance. Critical Control Point (CCP): Thaw roast in refrigerator at 41°F or lower for 48 hours.
  2. Cube pork into 1 inch by 1 inch by 1 inch cubes.
  3. Mix soy sauce and lemon juice in mixing bowl.
  4. Combine marinade and pork cubes in large food container. Let stand in the refrigerator for at least 1 hour. CCP: Refrigerate pork at 41°F or lower.
  5. Wash carrots, potatoes, onions, and garlic in cool running water.
  6. Peel carrots and cut off carrot tops. Slice carrots.
  7. Dice potatoes with skin on.
  8. Peel and trim garlic and onions. Mince garlic.
  9. Chop onions to measure 1 quart and ⅔ cup.
  10. Add garlic and onions to marinated pork, mix well.
  11. Preheat oven to 350°F for conventional oven or 325°F convection oven.
  12. Transfer pork onto two–12 inch by 20 inch by 6 inch pans for 96 servings.
  13. Cover the pan tightly.
  14. Roast in 350°F conventional oven for 30 minutes or 325°F convection oven for 25 minutes.
  15. Remove pan cover. Add chicken stock, carrots, potatoes, tomatoes with juice, salt, and pepper to pork mixture. Cover pan, return to oven.
  16. Continue cooking for approximately 30 minutes or until internal temperature reads 165°F and liquid is reduced. CCP: Heat to 165°F or higher for at least 15 seconds.
  17. Portion ⅔ cup or one number 6 scoop of pork afritada for each serving. CCP: Hold for hot service at 135°F or higher.

Nutritional Analysis

  • Calories, in K calories: 289
  • Carbohydrates, in grams: 8.10
  • Protein, in grams: 19.20
  • Saturated fat, in grams: 6.79
  • Trans fat, in grams: 0
  • Total fat, in grams: 19.64
  • Sodium, in milligrams: 375.06

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes

Serving Suggestion

  • Yield 48 or yield 96 servings of ⅔ cup or one number 6 scoop of pork afritada
  • Optional: Serve over brown rice (Rice is not included in nutritional analysis or contribution to the meal pattern)

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2 ounce equivalents meat/meat alternate
  • ¼ cup vegetables (⅛ red/orange, ⅛ starchy)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Pork leg, fresh or frozen, roast without bone practically free of fat
  • Canned diced tomatoes

Recipe Roots (Flavor Profile)

  • Pacific Islands

Preparation Time

  • Preparation to serve time: 2 hours

Critical Control Point (CCP)

  • CCP: Thaw roast in refrigerator at 41°F or lower for 48 hours.
  • CCP: Refrigerate pork at 41°F or lower.
  • CCP: Heat pork to at least 165°F or higher for 15 seconds.
  • CCP: Hold for hot service at 135°F or higher.

Kid Rating

Five-fork kid rating.

Culinary Center

Davis Joint Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Thursday, March 14, 2019
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