Leftover Pork

rachbc

i'm not a fan of reheating in gravy but I always use leftover pork the next day in something or other - fried rice, with noodles, in rissoles. As long as its cooled promptly and reheated thoroughly there will be no probs

ironman1

How long and what temp do you recommend reheating it? Thanks for the replies.

All we want to do is a curry or even just marinated in sauce with chips!

charliee_3

why are you not allowed to reheat pork 'on the day'? i've never heard of that?

thriftlady_2

charliee wrote: »

why are you not allowed to reheat pork 'on the day'? i've never heard of that?

Nor me

zippychick

ironman1 wrote: »

How long and what temp do you recommend reheating it? Thanks for the replies.

All we want to do is a curry or even just marinated in sauce with chips!

Of course it depends how you are cooking it - but the hard and fast rule is as long as it is piping hot it should be fine.:D

Pink.

Hi ironman,

Pork is fine to reheat and as zippy has said as long as it's piping hot before serving there shouldn't be any ill effects. There's an earlier thread with lots of ideas for using leftover pork so I'll add your thread to it to keep the suggestions together.

Pink

ironman1

Im no masterchef I'll admit, but why did I have the feeling pork wasn't meant to be reheated? I thought it caused problems... must be thinking of an Only Fools and Horses episode where they think Albert got salmonella poisoning from doing so!

Thanks everyone. Say we wanted to put the marinade sauce on it like we do with chicken, how long would we reheat it in the oven for and on what temp please? Don't want to get ill/it to taste horrible...

lbt_2

Hi ironman

Sorry I don't have the answer to your question because I have only ever marinated raw meat and poultry, not cooked. However, if it were me I would just cook it until it is hot through. How long would depend on whether you have it as a whole piece or in slices etc.

Must add another yummy leftover to everyone's list. We had leftover roast pork with stuffing and mayonnaise in a toasted sandwich today and it was so good

charliee_3

ironman1 wrote: »

Im no masterchef I'll admit, but why did I have the feeling pork wasn't meant to be reheated? I thought it caused problems... must be thinking of an Only Fools and Horses episode where they think Albert got salmonella poisoning from doing so!

Thanks everyone. Say we wanted to put the marinade sauce on it like we do with chicken, how long would we reheat it in the oven for and on what temp please? Don't want to get ill/it to taste horrible...

how did it go? i tried marinading cooked pork (i had leftovers and no raw meat) for a stirfry the other day (one of the wang chai ferry box kits) and it didnt work AT ALL.. was pretty horrible actually... didnt take the flavour in any way shape or form...

ironman1

Haven't done it yet. I ended up putting some nando's marinade on it last night for tonight, might bung some curry on top because I cant see it coming out very nice! I've STILL heard people say that re heating pork can be dodgy.