Sunday Dinner (kind of): Things to do with leftover pork roast

Have you ever over-catered?  Specifically, have you ever bought double the amount of pork that you needed for a dinner party, to be left with a truly intimidating amount of it at the end of the night?

This happened to me recently when Mr. AllTheFood and I had a get together at our house for our respective birthdays.  On the night, the pork was slow roasted for about 4 hours and made some delectable sliders for our friends, but then for the rest of the week I had to get a little creative – cue the crash course in cooking with leftovers.

Ok, technically not Sunday dinner as the title implies, but a few ideas to transform the weekend’s leftover lump of roast into a whole new range of dishes for the week – none of these are tied to specific measures; take a casual approach and throw in as much or as little as you like, this is a guide only.

Unfortunately I only managed photos of one dish, you’ll have to use your imagination for the others…..

1) The-day-after-the-party quick & easy toasted cuban* sandwiches:  These are generally made up of pork, ham, swiss cheese, pickles and mustard.

My version was sans-ham and with cheddar cheese on light rye bread, as that’s what we had available – from bottom to top it went:  bread > mustard > cheddar > pork (pre-heated) > pickles > cheddar > mustard > bread, then buttered on both sides and slipped into a sandwich press until browned and the cheese melted.

If you find your sandwich press browns the bread too quickly, slip the sandwich between 2 sheets of baking paper and re-press until melted right through.

*not entirely a cuban but still a darn good way to use leftover roast pork and exactly what I needed after a big night of gin cocktails.

2) Monday night’s pork & mushroom lasagne:  I took inspiration from this blog and came up with a pork & mushroom version that would easily feed 4-6 people (depending on how hungry you are).

Ingredients

  • A glug of olive oil
  • 1 finely chopped onion
  • A clove of garlic, minced
  • A good handful of mushrooms (about 300g)
  • Leftover roast pork (about 400g), very finely chopped (should look almost like mince)
  • 1 jar of passata
  • A splash of red wine
  • A tablespoon of butter
  • Two tablespoons of flour
  • 1.5 to 2 cups of milk
  • 0.5 to 1 cup of grated cheese
  • Fresh Lasagne sheets
  • Parmesan

Directions

  • To make the red sauce, heat olive oil in a saucepan and saute the onion until soft
  • Add garlic, stir through, then add mushrooms and fry until the mushrooms are browned and liquid has evaporated.
  • Add pork, passata and splash of red wine.
  • Bring to a simmer and then turn down low to cook gently until the sauce reduces to a thick consistency.  I did this for about an hour.  You don’t want the sauce too liquidy…
  • When the red sauce is almost done, start the white sauce and also preheat the oven to 180°c
  • Melt the butter in another saucepan on a medium heat, then add flour and stir for about 30 seconds to cook.
  • Remove from heat, and slowly whisk in milk a little at a time, to avoid any lumps
  • Add back to medium heat, stir and cook for about 5 minutes until thickened
  • Add cheese and stir until melted through
  • When the sauces are nice and thick and the oven is hot, it’s time to assemble – layer as follows until you’ve run out of ingredients – red sauce > lasagne > white sauce > lasagne > red sauce, and so on.
  • When you’ve exhausted your sauce & pasta layers, top with some parmesan and bake for about 30 minutes or until bubbling and golden brown.  Done!

3) Pork & vegetable soup:  At this point, I had frozen the remaining pork and decided to have another shot at the rest on the following weekend.  I was inspired by this recipe and made a big batch of soup that took us through dinner on Saturday night, and lunch on Sunday.

Super simple to make and hurrah! – the week-long pork saga was over….

Ingredients

  • About 400-500g leftover pork roast, roughly chopped
  • 2 medium potatoes, cubed
  • 2 medium carrots, chopped
  • 1 large onion, chopped
  • 1 can of butter beans, rinsed and drained
  • 1 can of diced tomatoes
  • 2 cups chicken stock
  • 2 cups water
  • A splash of verjuice
  • A splash of olive oil
  • salt & pepper, to taste

Directions

  • Heat olive oil in a large pot
  • Saute onions until soft and golden
  • Add potatoes and stir through briefly, then add pork, tomatoes, chicken stock, water, verjuice and bring to the boil.
  • Turn down to a simmer and cook gently for about an hour.
  • Add beans, then salt & pepper to taste, and simmer for another 30-40 minutes or until the pork is fall-apart tender.

Pork Veg Soup (1 of 1)

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