205 g/ 7.2 oz
Featured Maple Leaf Product: Pulled Pork (26980)
|Schneiders Pulled Pork||1.12 Kg||2.46 Lbs|
|Potato and Cheese Perogies, prepared, frozen||3 Kg||6.6 Lbs|
|Water (absorbed into perogies during cooking)||4 L||5 Quarts|
|Canola Oil||30 mL||2 Tbsp|
|Onions, diced, frozen||140 g||4.9 oz|
|Sauerkraut, prepared, drained||140 g||4.9 oz|
|Green Onions||60 g||2 oz|
|Black Pepper||30 mL||2 Tbsp|
|Mozzarella Cheese, shredded||500 mL||2.2 cups|
- Preheat convection or combi oven to roast at 375 F. In a large pot, bring water to a boil. Season with salt when boiling. Add the frozen perogies and boil for 10-12 minutes or until they float. Drain the water and reserve the perogies. Ensure that the pulled pork is defrosted. Seasonings stick and cook better when the pork is fully defrosted.
- In a large pot over medium heat, saute the onions with canola oil for 5-7 minutes to release the water and caramelize the natural sugars within. Season with black pepper and reserve.
- In a 2" deep parchment lined hotel pan, sprinkle 1/2 the sauerkraut on the bottom of the pan. Cover the sauerkraut with a layer of perogies. Sprinkle on the sauteed onions, pulled pork, green onions and the remainder of the sauerkraut. Bake in the oven at 375 F for 12-17 minutes, depending on the heat of the oven. Ensure the pork reaches an internal temperature of 165 F (74 C). Garnish pan with mozzarella cheese and melt in the oven for 3-5 more minutes.
- When serving, ensure a full serving of the dish is plated so residents can taste all of the different ingredients and layers in the dish.
Garnish with sour cream and chopped green onions (nutritional analysis not included)
Nutritional Info per 205 g/ 7.2 oz
|Calories (32.5% from fat)||371 kcal|
|Saturated Fat||4.11 gm|
|Trans Fat||0.004 gm|
|Dietary Fiber||2.4 gm|
|Vitamin A||5 RE|
|Vitamin C||24 mg|