Title: Filipino Rice
Categories:
Yield: 100 Servings

2 3/4 ga WATER
2 c BACON FAT
4 lb PORK BUTTS FZ
20 EGGS SHELL
1/4 ts GARLIC DEHY GRA
2 1/2 lb ONIONS DRY
9 lb RICE 10LB
1 1/2 c SOY SAUCE
8 ts SALT TABLE 5LB

PAN: 12 BY 20 BY 4" STEAM TABLE PAN TEMPERATURE: 350F. OVEN
350F. GRIDDLE

1. SAUTEE 2 LB 8 OZ (1 3/4 QT) CHOPPED DRY ONIONS (2 LB 12 OZ A.P.) IN 1
LB
(2 CUPS) BACON FAT UNTIL LIGHT YELLOW. ADD 9 LB (5 1/4 QT) RICE; STIR
UNTIL
WELL COATED. ADD 2 3/4 GAL WATER, 1/4 TSP DEHYDRATED GARLIC, AND 1 2/3 OZ
(2 2/3 TBSP) SALT TO RICE MIXTURE. BRING TO A BOIL IN STEAM JACKETED
KETTLE
OR STOCK POT; COVER; SIMMER 20-25 MINUTES.

2. POUR BEATEN EGGS ON LIGHTLY GREASED GRIDDLE. COOK UNTIL WELL DONE. DO
NOT TURN. CUT INTO STRIPS; ADD AN EQUAL AMOUNT TO RICE MIXTURE IN EACH
PAN.

3. ADD PORK TO RICE IN EACH PAN. MIX LIGTHLY BUT THOROUGHLY.

4. BAKE 45 MINUTES.

5. REMOVE FROM OVEN; BLEND IN 1/2 CUP SOY SAUCE PER PAN.
NOTE: 1. IN STEP 1, 11 LB 10 OZ MEDIUM GRAIN RICE MAY BE USED. PREPARE
ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 325F. 30 MINUTES
ON HIGH FAN, CLOSED VENT; IN STEP 7, 30 MINUTES ON HIGH FAN, CLOSED VENT.

3. IN STEP 3, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ FINELY
CHOPPED ONIONS. 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ
FINELY CHOPPED PEPPERS. 2 LB 1 OA FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ
FINELY CHOPPED CELERY.

4. IN STEP 3, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS AND 4 OZ ( 3 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 1 LB 8 OZ (4 1/2 CUPS)
FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

5. IN STEP 6, 10 OZ (2 1/2 CUPS) CANNED DEHYDRATED EGG MIX COMBINED
WITH 3 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8.

6. IN STEP 6, 7 LB PORK BUTT, THAWED, MAY BE USED. COOK, COVERED IN
STEAM JACKETED KETTLE OR STOCK POT, 3 HOURS OR UNTIL 170F. REMOVE; COOL;
DICE IN 1/2 BY 1/2 PIECES.

7. IN STEP 6, 4 LB CANNED HAM, DICED IN 1/2 BY 1/2 INCH PIECES MAY BE
USED.

8. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: E00702

SERVING SIZE: 3/4 CUP

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.