Leftover Pork

jessbrown100

Hi,
Am sure this has been asked many times on this forum so please move this question if you need to. Have just had a lovely roast pork joint for sunday dinner and there's loads left, want to use the rest for tea tomorrow but have no idea what to do with it?. Have loads of recipes for left over chicken and beef but normally we only buy a little pork joint so never have this problem! The only problem is that I really don't like cold pork as I find it a bit tough and fatty, so any suggestions please??
Thanking you all in advance,
Jess x:D

gingin_2

I love leftover roast pork in a thai red curry or chopped up fine to make a chilli con carne. Goulash is nice too.

sooty&sweep

Hi

I always make too much gravy so we often reheat with leftover gravy and mushrooms peppers etc added.

It also makes a good hotpot. Curried.

My husband also likes it cold in sandwiches

Rikki

I love to make pasties with left over pork.

Mince the meat with cooked onion carrots, add herbs, spices stir in gravy and make into pasties.

jessbrown100

Thankyou gingin, sooty and Rikki, they all sound lovely. Just a couple of questions, how do you make Goulash gingin? (seem to remember it's something to do with soured cream?...or paprika?....or something?) and do you use puff or shortcrust pastry for your pasties, Rikki?.
There's load of pork left so might have a go at a few of these ideas...or just buy another gigantic pork joint when I'm next at the market and try all of them!

Penelope_Penguin

Try this older thread - leftover roast pork.

HTH, Penny. x

studentgirl_2

I to have loads of pork left over today, in our house we will be having it in our sarnies untill its gone. I did put a bit in the frezer to

jessbrown100

Thanks Penny, knew there'd be a thread for it somewhere, just me being useless:rolleyes:.
Jess

Rikki

jessbrown100 wrote: »

Thankyou gingin, sooty and Rikki, they all sound lovely. Just a couple of questions, how do you make Goulash gingin? (seem to remember it's something to do with soured cream?...or paprika?....or something?) and do you use puff or shortcrust pastry for your pasties, Rikki?.
There's load of pork left so might have a go at a few of these ideas...or just buy another gigantic pork joint when I'm next at the market and try all of them!

Shortcrust pastry.

judy2357

I would cut up and stir fry with onions, mushrooms and peas, spices and rice/noodles.