Leftover Pork

lucylema

Hello,

We are having pork on Sunday for our dinner and I am sure there will be some leftover. What do you do with your leftovers?

Thank you x

Butterfly_Brain

I make sweet and sour pork, hoisin pork or chow mein, use for sandwiches or add to a pasta bake

KittyFisher_2

What about stirfry (I add veg, ginger, soy, oyster sauce and sweet chilli) or a simple cold meat/mash/pickles combo?

Or curry?

Another good pork left over idea is one I got from Mr S's website:http://www.sainsburysrecipes.co.uk/#/recipe/pork/all/pork-celeriac-leek-lattice-pie

I don't do the pastry bit, and top it with mash instead. A bit of cheese in the mash is nice too.

cutestkids

Usually if I do a roast on a Sunday I will have the leftovers sliced cold with salad and jacket potatoes, coleslaw, chutney, pickle etc on the Monday

Meadows

lucylema wrote: »

We are having pork on Sunday for our dinner and I am sure there will be some leftover. What do you do with your leftovers?Thank you x

Nibbles, sandwiches or curry.

Curry

Sauce

Oil for frying
2tbls Corn flour (or flour)
Diced onion & garlic
2tbls curry powder
¾ pint stock (or water & stock cube)
2tbls Mango Chutney
450 grams Meat diced into approx 1” cubes or Prawns

Try 1/3 Coconut Block in to the sauce, (add with chutney) especially with white meats. Adds a creamy flavour to the sauce.

Fry meat, onions & garlic for a few minutes until browned.

Add flour and curry powder over a low heat, cook for a few minutes (this cooks out the raw ingredients in the curry powder).

Gradually add the stock and mix well. Increase the heat & stirring, bring to the boil, reduce the heat & add chutney.

Simmer with the lid on. Time varies for meat used, in thelast 1/3 of cooking time remove the lid (especially if the liquid appears too thin, to allow steam to escape, if too thin towards the end thicken with a little corn flour (flour), if too thick thin with a little water, either way do not do this at the last minute or the corn flour will not be cook out / the sauce will taste too watery).

Beef 2 – 2 ½ hours { or until
Pork 1 ½ - 2 hours {the meat is
Chicken 1 – 1 ½ hours {tender

Prawns: Sauce takes 20 – 30 minute. I would use a fish sauce‘Nam Plau’ (not too much it’s a salty sauce) to give the sauce a fish taste & add the prawns about five minutes or so, just prior to serving as the prawns tend to go tough if exposed to the heat too long, unless you use uncooked prawns.

This sauce can also be used with left over cooked meat, brown the onions, then make the sauce as above, add meat & cook for 20 – 30 minutes.

This sauce can also be use as a pouring sauce over cooked chops, chicken, fish etc.

good_advice

We are having roast pork tonight. Tomorrow we will have it cold with a jacket potato and veg. Should there be any left! Oh will polish it off in a sandwich. He is a meat eater.

Sometimes I buy a big pork joint about £9 - 10 and make the joke of I have just bought half a pig. Then I cut the joint into 3. Cook one and freeze 2.

anniemf2508

the kids normally have some of the leftovers mixed with the left over gravy and topped with mash (like shepherds pie but with pork). Hubby likes the pork chopped up, mixed with a bit of smoky sauce and put through egg fried rice.

maman

If you don't want to have pork on consecutive days you can slice it and freeze it then use in any of the ways suggested.