Oriental Pork Tortillas

Recipy Name:
Oriental Pork Tortillas
Recipy Category:
Dinner Entrée
Portion Size:
1 1/2 cups over 1 tortilla
Ingredients Notes:
2 ½ lbs. boneless pork chops Trim all visible fat, cut into thin narrow strips
1 cup plum jam
2 Tablespoons cornstarch
1 teaspoon ground ginger
¼ cup lite soy sauce
1 teaspoon dry mustard
½ teaspoon garlic powder
¼ cup red wine vinegar
1 Tablespoon oil
8 (10 inch) flour tortillas
8 cups coleslaw blend
Steps: Directions: Critical Control Point / Quality Assurance
1 Partially freeze meat. Thinly slice across the grain into thin bite size strips.
2 In a small bowl combine, jam, cornstarch, ginger, dry mustard, garlic powder, soy sauce and vinegar. Mix well. Set aside
3 Heat large skillet over high heat.
4 Add cooking oil.
5 Add half the pork and cook for 2 to 3 minutes or till no pink remains. Remove from skillet and repeat with remaining pork. Cook until internal temperature reaches 145 degrees with a 3- minute rest.
6 Return all meat to skillet.
7 Push from the center of the skillet.
8 Stir sauce and pour into center of skillet.
9 Cook and stir till thickened and bubbly. Add coleslaw blend and cook until coleslaw is crisp tender Temperature must reach at least 145 degrees.
10 Heat tortillas according to package directions.
Spoon mixture evenly down center of each warm tortilla
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140 degrees F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41 degrees F. Follow proper cooling procedures. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds.