Left over roast Pork

[anonymous-user]

As above in the fridge from yesterday, i had the mad idea of adding it to my Spag Bol tonight, however i have made more than enough and will freeze some extra portions for later. Is this wise?

I've not added it just yet and the Bolognaise is resting on the hob.

[Mobile Chicane]

I've made 'Bolognese' sauce from 1/2 beef, 1/2 pork mince before now. I'd mince the leftovers and add them at the start to get the porky flavours and 'body' into the sauce.

Or you could just chop it into chunks and make curry tomorrow?

[anonymous-user]

lol MC at my spelling error, i apologise in true PH fashion

I was more concerned about freezing the (already cooked Pork) when added to the "Bolognese" and reheating said concotion at a later date.

Or just have cold meat and chips tomorrow

Edited by anonymous-user on Monday 19th April 21:25

[Mobile Chicane]

It will keep in the fridge for a few days. Or freeze it.

As long as the meat was thoroughly cooked to begin with, and whatever you subsequently make with it is hot all the way through, you'll have no problems.

[sherman]

What I do with left over roast meat is make a pie out of it

Ingredients

1 large onion
4 carrots
the roast meat
1lb potatoes
herbs (appropriate for meat)
oil
Bisto gravy granules
Salt and pepper
water/ leftover gravy
milk
butter

Method
Peel and boil the potatoes in one pan and in another pan
Peel and dice the onion and carrots in a little oil until the onion is soft
Dice up and add the meat to the veg
Add the water/gravy to the pan to cover the meat and veg. If the gravy is a bit thin add the gravy granules to thicken the sauce. Add the herbs and season the meat to taste
Once potatoes are soft drain and mash with the milk and butter
Once carrots are al dente place the meat and veg in a casserole/ pie dish and top with the mashed potato
Cook in the oven at 180c for 20-30 mins until the potato is sufficiently brown and serve.

The potato could obviously be replaced with pastry.

[condor]

I don't have roast pork that often, but I mince the leftovers - use some to make breakfast patties and the rest for a spag bol type sauce.
You could always cube the meat and use one of those 'sweet and sour' sauces

[F i F]

I use it to make a version of Boston Baked Beans

Left over roast pork cut into chunks, 1" ish at least in size.
Onions, small ones whole, larger ones roughly chopped.
Baked beans
Some other beans, eg red kidney, haricot and so on, whatever takes your fancy.
Something that's a bit sweet and sticky, eg molasses or I like black treacle.
Some soft brown sugar
Some worcester sauce.
Some mustard
Add a bit of water / stock if it looks a bit dry, but don't make it sloppy.


Bake in a stone pot with a lid.

Some people take the lid off when it is part cooked and cover with streaky bacon and continue until bacon crispy, I find that a bit fatty.

If you want a recipe a bit more defined than my chuck it in and see what happens method then:- points at>>>>>>>> [the internet]