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Posts Tagged ‘Leftover roast pork’

Leftover Pork Pie

We love a Sunday roast but when it’s just the three of us we often end up with heaps of leftovers. Diana Henry has a book called Food from Plenty which not only contains recipes for roasts but lots of ideas for what to do with the excess. We made this pie with leftover Mallorcan Spiced Pork. Serve with a green salad or buttery cabbage.

Wine Suggestion: as this is a very down to earth dish the wines that work have a grounded earthiness. A well made, terroir driven Chardonnay or Pinot Noir would be our choice. Tonight is was the Deux Montille Rully Chaponniere which was floral, citrus and pear aromas on the nose, but sappy, earthy and textural on the palate. Pure, fresh and engaging; a good combo.

Leftover Pork Pie – serves 6

  • 2 leeks, trimmed and cut into 3cm lengths
  • 25g unsalted butter
  • 1 onion, roughly chopped
  • 6 streaky bacon rashers, chopped
  • 2 small or 1 medium eating apple such as Cox, halved, cored & sliced
  • 450g leftover cooked pork, cut into chunks
  • 200ml cider or apple juice
  • 300ml chicken stock
  • 2 tsp Dijon mustard
  • 3 tbsp flat leaf parsley, chopped
  • 25g brown or white breadcrumbs
  • 350g puff pastry
  • plain flour, to dust
  • 1 egg, lightly beaten

Melt the butter in a sauté pan and cook the leeks, onions and bacon over a medium heat until starting to brown. Add the apple slices and cook until they too have coloured slightly.

Add the pork to the pan with the cider or juice, stock and mustard. Season and bring to the boil. Reduce the heat, add the parsley and breadcrumbs and stir.

Preheat the oven to 200C/400F/gas mark 6.

Put the pork mixture into a pie dish and leave to cool a bit. Roll out the pastry on a lightly floured surface. Cut strips off the pastry to stick round the edge of the pie dish. Lightly wet one side of the pastry strips and press down on the rim of the dish. Lay the remaining pastry on top and press down. Trim off the excess pastry and crimp the edges. Use any leftovers to decorate the top. Make a few slits in the centre with a sharp knife. Use a blunt knife to knock up the sides of the pastry all the way round to help it rise. Brush with egg and bake for 20 minutes or until golden and puffed up.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Pork Chilli

We love cooking roasts on a Sunday and are often left with heaps of leftovers. This is an easy chilli which uses cooked pork – perfect for mid-week.

Wine Suggestion: We think that youthful, juicy and medium bodied reds are a good match here. For us it was a Joven Rioja made by Martinez Bujanda which is finely judged to celebrate the fruit without over-powering tannins. Chilled in the fridge for half an hour too.

Leftover Pork Chilli – serves 4

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 1 red pepper, cut into 1cm cubes
  • 1 yellow pepper, cut into 1cm cubes
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp ground cumin
  • 1 tsp dried oregano
  • 400g tin chopped tomatoes
  • 400ml beef stock
  • 500g cold roast pork, in 2cm cubes

Heat the oil in a large, heavy saucepan with a lid. Fry the vegetables over a medium heat for 5 minutes or until softened.

Add the spices and oregano and cook for a minute, then add the tomatoes and stock. Season.

Bring to the boil, then turn down to a low simmer and cook, uncovered, for 30 minutes. Add the pork, cover, and cook for another 30 minutes.

Serve with rice.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)

 

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