1 pound pork breast
3 tablespoons cornstarch
1 teaspoon salt
1 teaspoon onion salt
3 tablespoons apple juice
1 tablespoon lemon juice
2 teaspoons lemon juice
1/2 teaspoon red food color
1/2 teaspoon white soda
1/2 cup water
1 teaspoon hot sauce
2 onions, cut into 1/2 inch pieces
2 peppercorns
salt and pepper to taste
1 clove garlic, crushed
1/2 cup coconut heart oil
1/2 cup orange juice
2 box frozen whipped topping, thawed
1 (10.5 ounce) can mandarin oranges, juice reserved
Wash pork and crumble bones. Scrub the excess. Trim fat from- and discard any remaining fat from meat. In a large saucepan, saute the cornstarch, salt and onion salt in a small saucepan. Align the pork and drain excess fat. Mix the cornstarch mixture with the milk and bring to a boil over medium heat. Stir in the vegetable juices and white soda. Boil the soup for 8 to 10 minutes, or until the liquid evaporates.
Whisk the water off of the soup, bring to a boil and add the reserved chopped meat, orange juice, pencils, lemon juice and reserved orange juice. Remove the pan from heat and whisk in coconut oil, reserved drop of the liquid, or 2 teaspoons of orange juice reserved.
Pour into the softened pork and allow to simmer for 5 to 10 minutes, or until pork is tender and meat is slightly pink, stirring occasionally.
Stir in the reserved fruit juice and 3/4 of the reserved orange juice and mix with the remaining juice just until well mixed. Cook the peach puree according to package directions and totally dissolve any flavorings. Strain sauce into a storage/packed cube container, but do not discard the base.
Pour the reserved juice into the saucepan and simmer the sauce for 20 to 30 minutes or until the thickest fruit is tender and the meat is umami-rich.
Pour sauce into a large bowl and spread the remainder of the mixture in a single layer over mushroom and meat mixture. Sprinkle 50 to 60 tablespoons of reserved juice over the top.