Leftover Pork

HariboJunkie

With a big joint I just cook double veg and gravy and have the whole meal repeated on Monday. It heats up really well especially if you reheat the pork in the gravy.

Penelope_Penguin

Try this older thread - leftover roast pork.

HTH, Penny. x

thriftlady_2

Rissoles

squirrel_pigeon

Galtizz wrote: »

Got to admit now, I haven't actually tried pork and apple, but I thought it sounded nice so I'm going to try it (perhaps on Monday, if we have rubber pork on Sunday).

I made my first risotto last week using Jamies recipe. I thought it was going to be difficult to get right but it was easy and scruuuumdiddlyumptious so now I'm turning into a bit of a risotto freak.

Risotto is the best. Cos I'm on my own and DD won't eat anything that doesn't come out of the freezer (she's 4 so I know this will change :rolleyes: ) I try and make stuff that will last me 2 days at least. If I make a risotto I can have it for tea and for lunch at work the next day.

Tip - make a risotto with pearl barley for a change. It's got a lovely texture and I've found you can freeze it...

Angelina-M

Right i've just remembered I need to use up some pork I cooked yesterday. It was a joint and I have slices left. I've also got some oranges lounging in the bottom of the fridge from way before Christmas so I want to give this recipe a go.... Many thanks to Jayar for posting it.


However I am short of a few things so will you look at my substitutions and tell me if its ok please.

Firstly its not tenderloin but I think that should be ok.
No shitake's but have loads of button mushrooms.
No white wine vinegar but have red wine or balsamic, which one?
No arrowroot - no idea what it is so cant substitute???

So I have to change these things. I often do this anyway but i've never made a sweet and sour so i'm nervous. Am I joking myself and will it be rubbish without the proper ingredients?

Please help me out.

Pink.

Hi Angelina,

I haven't made the recipe so I'm guessing here, but this is what I would do...

-button mushrooms will be fine.
-when I make sweet and sour I use ordinary vinegar, so I'd add that and maybe a splash of your wine too.
-arrowroot is for thickening. You could use cornflour mixed in a little cold water...add it towards the end a little at a time while stirring continuously.

Pink

Angelina-M

Thanks so much Pink-winged. I've taken my laptop into the kitchen so I can make a start whilst waiting for replies!

Right i'm good then except for the arrowroot or cornflour.. I have neither, I just use flour as a thickener so thats what its going to be.

It sounds like a gorgeous recipe, I do hope its as nice as it sounds!

Pink.

Hi Angelina,

It sounds delicious...I hope you enjoy it!

Pink

Angelina-M

Hmmm I would definately make that again!

I noticed that the sauce was a little lumpy due to using flour but that was easily remedied by chucking it through a sieve.

Next time I will add some crunchy onions to give it a bit of bite.

Would recommend giving it a go!

craftycrofty

....for tea tonight - can I reheat sliced roast port in microwave to serve with roast spud & veggies etc.

I was gonna just slice it cold & pour gravy over, but OH has just said he doesn't like cold roast meat!!!! :eek:

If so how long etc???

Thanks

CC