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Left over roast pork |
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#1 |
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Forum Member
Join Date: Aug 2006
Posts: 7,170
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Left over roast pork
We're having pork on Sunday, and if there are any leftovers, wondered if anyone has any good tips for using them up?
We usually curry or risotto it, mybe a sir fry, but I wondered if any of you gastronauts have a tried and tested, unusual variation? Thanks
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#2 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Roast pork and stuffing bap with a bit of onion gravy
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#3 |
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Forum Member
Join Date: Aug 2006
Posts: 7,170
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Quote:
Roast pork and stuffing bap with a bit of onion gravy
![]() ![]() I was thinking of a hot meal for Monday night TBH
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#4 |
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Forum Member
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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Sweet and sour? You can make a dead easy one with spring onions, garlic, ginger, touch of chilli, lime juice, pineapple juice, pineapple pieces, mixed peppers and soy.
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#5 |
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Forum Member
Join Date: Aug 2006
Posts: 7,170
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Quote:
Sweet and sour? You can make a dead easy one with spring onions, garlic, ginger, touch of chilli, lime juice, pineapple juice, pineapple pieces, mixed peppers and soy.
I may chilli it, for a bit of a change from curry |
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#6 |
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Forum Member
Join Date: May 2006
Posts: 599
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Heat it up in a somerset gravy (many recipes out there) but plenty of cheat versions (can get jar and packet versions in supermarket)
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#7 |
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Forum Member
Join Date: Apr 2008
Location: Herts.
Posts: 5,468
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Cube it and have a stew with dumplings. really nice.
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#8 |
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Forum Member
Join Date: Aug 2006
Posts: 1,597
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I have to say that despite loving all meat either hot or cold, pork is the one thing I'm not fond of second time around.
I do use it up, because I won't throw food out, but there is something about the taste of it second time that just doesn't appeal to me... even done in a sauce. |
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#9 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Mince it and make rissoles.
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#10 |
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Forum Member
Join Date: Mar 2007
Posts: 2,369
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Try this with the cold pork, cut in to cubes, served on rice. I love this with our left over pork. I also posted a recipe for flying greens, which can be done with kale, spring greens or bok choi.
Sweet & Sour Hot Aubergines 8 oz onions 1 inch ginger 2 tsp cumin seeds 2 tsp coriander seeds 3 - 5 fresh long red chillis 2 inch cinnamon stick 1lb aubergines 1 tbls smoked paprika 3 - 4 tbls tamarind pulp 1 - 2 tbls dark brown sugar salt to season Finely slice the onion chillis and ginger, finely grind cumin, coriander, cinnamon in a coffee grinder and cut the aubergine into 1 inch cubes. Heat a wok, add some oil and lightly fry the onions, chillis and ginger for a few minutes then add the ground spices and fry for another minute. Add the aubergine, tamarind, sugar and paprika turning once and then add 300ml of water, season with salt and simmer for about 30 minutes or until you have a thick sauce. |
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#11 |
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Forum Member
Join Date: Jul 2005
Posts: 8,151
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pork and apple sauce sarnie or in a casserole dish in the oven with some stock over it for an hour or so , yumm
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#12 |
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Forum Member
Join Date: May 2006
Location: At Home
Posts: 8,538
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Mince it make meatballs serve with rice or pasta and a tamato sauce
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#13 |
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Forum Member
Join Date: Sep 2006
Posts: 9,329
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Quote:
Mince it make meatballs serve with rice or pasta and a tamato sauce
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#14 |
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Forum Member
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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Quote:
Minced cold, roast pork just doesn't sound right.
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#15 |
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Forum Member
Join Date: May 2006
Posts: 3,508
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Winter time, its made into a stew with dumplings, and sandwiches
Summer time,its with chips and salad But the main course, is a roast dinner |
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#16 |
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Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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I always cook bubble and squeak to have with the left over pork joint. I love it.
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#17 |
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Forum Member
Join Date: Oct 2008
Location: Leeds
Posts: 1,462
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Chop it up - whack it in a stir fry with mange tout, bean sprouts, carrot etc. Bit of rice wine, soy sauce. Serve with rice - easy as hell.
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#18 |
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Forum Member
Join Date: Oct 2004
Location: Buckingham
Posts: 28,599
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Leftovers? What are these leftovers of whiich you speak?
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