Sometimes my family have much bigger eyes than stomachs. Needless to say when a roast is involved there is always HEEEAPPPSSS leftover and most will go in dad’s sammidges to take along to work with other tradie treats; cordial, shortbread etc.
However with a little tampering leftover roast pork can transform into an eastern delicacy. CHINESE PORC! If you are going to use leftover roast pork make sure you trim all skin and most of the fat off the meat and cut into half inch slices.
4 pieces of pork (leftover roast, chop, cutlet or neck(see footnote)
1 litre veal stock infused with star anise (beef is ok… …….. I guess…. )
2 tbsp Chinese 5 spice
2 cloves garlic minced
1. Heat some vegetable oil in a large skillet, lightly salt the pork pieces and fry until golden on both sides. (a lower heat will help the meat caramalise)
2. Lower the heat and dust the pork in Chinese 5 spice. Continue to cook for about 5 minutes
3. Add the minced garlic and hot stock. Allow to simmer down until the stock thickens.
4. serve with Steamed rice and Asian vegetables.
If you want to make a truly succulent meal, use a piece of pork neck. Roll it and tie off with string. Simmer in veal stock infused with 5 spice, star anise, cinnamon and orange zest for a few hours and allow to cool before slicing. So delicious and neck is a super cheap cut.