Number of Servings

Ingredients: Quantity:
Broccoli Florets 1.75 lbs.
Cooked Brown Rice 11.5 cups
JTM General Tso's Sauce 2.5 lbs.
JTM Sous Vide Diced Pork 5.0 lbs.

Prep Time: 40 min.     Yields: 23
Desired Yield:



JTM Food Group Logo

General Tso's Pork

JTM Products:



Prepare Brown rice

1. Cook brown rice (See Operational Heating Instructions) and hold hot (>140F) until ready to serve.

Heat General Tso's sauce:

Steamer for Sauces and Soups (From Frozen):

1) Place unopened bag in a full-size perforated pan

2) Heat approximately 30 minutes or until product reaches serving temp. of 145F (HACCP Critical Control Point - 145F for 15 seconds)

3) Once the product has reached internal temperature, place on the serving line or hold hot (HACCP Critical Control Point - 145F or higher) until ready to use until ready to use

3) Open the bag carefully to avoid being burned

***To check the temperature of the product, gently fold over the bag with a thermometer in the fold or place two unopened bags on top of each other with a thermometer between them.


Product should be 145F before serving! ***

For best results, thaw Sous Vide Pork in cooler (<40F) for 48-72hrs.

Prepare general Tso's Pork

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Pork to ensure proper mixing.

2. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point).

4. Pour heated General Tso's Sauce over pork and place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

*Note - Cooking times may vary with equipment


1. Portion 1/2cup of WGR brown rice into a bowl.

2. Portion 2/3 cup of General Tso's Sauce Pork #6 scoop or disher over rice.

3. Portion 1/2 cup of broccoli florets over General Tso's Pork.

Nutritional contribution:

One serving provides: 2.0 oz. M/MA, 1/2 cup dark green veggie & 1 Grain Equivalent

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.