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Any interesting recipes for leftover roast pork? |
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#1 |
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Forum Member
Join Date: Mar 2011
Posts: 6,331
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Any interesting recipes for leftover roast pork?
I have leftover pork in the fridge and wonder if you have any interesting recipes to use it up.
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#2 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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What cut? How was it cooked? Is it a joint, sliced, other?
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#3 |
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Join Date: Jan 2006
Location: Jackie's World
Posts: 15,321
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Pork / Special fried rice
Pulled pork sandwich Pork "Stroganoff" |
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#4 |
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Forum Member
Join Date: Mar 2011
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Quote:
What cut? How was it cooked? Is it a joint, sliced, other?
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#5 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Do you want a meal or a snack?
You could shred/dice it for use in a pasta or stirfry. You could slice it and gently heat it in stock for a hot roast pork butty - could also add stuffing or apple sauce. or shred it and heat it in bbq sauce and add coleslaw |
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#6 |
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Forum Member
Join Date: Jan 2009
Posts: 256
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Quote:
Do you want a meal or a snack?
You could shred/dice it for use in a pasta or stirfry. You could slice it and gently heat it in stock for a hot roast pork butty - could also add stuffing or apple sauce. or shred it and heat it in bbq sauce and add coleslaw |
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#7 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,435
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I have a very old recipe for sweet and sour pork that I've always used for using up cold pork.
Basically stir fry some vegetables (Onion, garlic, grated fresh ginger, carrot, runner beans or any other veg - would be good if you had some bean sprouts or water chestnuts), make up a sweet & sour sauce and stir it into the cubed pork and stir fried veg. Heat through and season with chinese five spice and a good splash of soy sauce. |
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#8 |
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Inactive Member
Join Date: Jun 2012
Location: Josameto
Posts: 5,231
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I've used left-overs from roasts, including pork, in Enchiladas before. Was bloody delicious too.
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#9 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,848
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sandwiches
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#10 |
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Forum Member
Join Date: Aug 2009
Location: Up the creak without a paddle
Posts: 5,542
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Plenty of things you can do. I've got leftover Roast Lamb Shoulder & think i'll do a Chow Mein for my tea with it, i've got the Stir Fry veg, Noodles & Chow Mein Sauce i'll whack that into the Wok with the Lamb for a couple of minutes.
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#11 |
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Join Date: Nov 2008
Posts: 9,286
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I'd probably curry* it the next day, but if enough you can shred some and freeze for a quick pasta meal or stir fry one evening, chop some into chunks and freeze to be added to 'veg' casseroles, thinly slice some and freeze for sandwiches, thick slice for a quick roast dinner next time.
I don't make chips anymore, but homemade chips with cold pork and some chutney on the side used to be one of my food heavens. It was our traditional boxing day dinner when I was growing up and I preferred it to the turkey and trimmings of the previous day ![]() *This is an adaptation of a recipe I found online and it works well with any leftover meat. It's a sort of hybrid curry/casserole but very, very tasty. Leftover meat curry 1 onion finely chopped 2 cloves of garlic finely chopped 2 tomatoes, skinned and quartered 2-3 potatoes, cubed (I leave skin on) Vegetables (see note) half inch of ginger, grated 1/2 tsp each of fennel, coriander and cumin seeds, dry fried then grind to powder 1/2 tsp each of chilli powder, tumeric and garam masala 2-3 green cardamom pods 2-3 cloves half inch of cinnamon bark 250 ml stock Oil [LIST=1][*]Heat oil in a pan[*]Add the onions, garlic and ginger to the pan and saute for about 2 minutes to soften.[*]Add the ground seed mix, the garam masala, the turmeric and the chilli powder to the pan.[*]Fry off for another minute or two to cook out the spices. [*]Add the vegetables to the pan, including the tomatoes.[*]Add the stock, cloves, cardamom and cinnamon.[*]Reduce heat to low.[*]Cook gently for about 40 mins then add the cooked meat and heat through for another 10 mins.[/LIST] Note: If I have it, I will throw in a bag of spinach a couple of minutes before dishing up, but root veg would need to go in with the spuds, others are variable I suppose depending how firm you like them - just use what you have in your larder/fridge as this is a recipe designed to use up leftovers. |
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#12 |
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Forum Member
Join Date: Mar 2013
Posts: 5
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Fried rice. Chop the pork into 1 cm cubes, and add to the rest of your fried rice, or fried noodles. Both equally deicious
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