Zesty Orange Pork Drummies - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

171 g / 6.0 oz

Ingredients

	Metric	Imperial
Pork Drummies	2 Kg	4.4 Lbs
BBQ Sauce	150 mL	5.1 Fl oz
Orange Juice	150 mL	5.1 Fl oz
Green Cabbage, Shredded	1 L	1.1 quarts
Green Peas	250 g	8.8 oz
Carrots, Fresh, Shredded	200 g	7.1 oz
Celery, Fresh, Stalks, Thin Sliced	100 g	3.5 oz
Red Onions, Fresh, Small Diced	100 g	3.5 oz
Dijon Mustard	20 mL	0.7 Fl oz
Olive Oil, Extra Virgin	150 mL	5.1 Fl oz
Apple Cider Vinegar	75 mL	2.5 Fl oz
White Pepper	2.5 mL	0.5 tsp
Sesame Oil	15 mL	1 tbsp
Rice Noodles (dry and uncooked for crisp)	250 mL	8.5 Fl oz
Mandarin Orange Segments	350 mL	11.8 Fl oz

In a large bowl or pan, toss the pork drummies, BBQ sauce and orange juice. Move coated pork drummies to a greased pan and bake in a pre-heated 350 (175C) oven until they are hot and start to carmelize with the sauce. Pork should reach a temperature of 160 F/70 C.
In a small bowl, add the dijon mustard, olive oil, apple cider vinegar, pepper and sesame oil. Whisk into a dressing.
In a large bowl or pan, combine the shredded Napa cabbage, snap peas, shredded carrots and thinly sliced red onions. Toss with dressing 5-10 minutes prior to service and garnish at the last minute with dry rice noodles and mandarin orange segments - do not crush garnish. Serve vegetable salad as a side to the pork drummies.
Alternately, replace BBQ sauce and Orange Juice with a commercially available sauce like Zesty Orange Ginger Sauce (ED Smith). (Nutritional analysis will be different)