This isn’t so much a recipe as a method. and mebbe a suggestion to look at leftovers from a different direction.
When my dad mad a roast pork loin, he saved the leftovers, thinly sliced them, and made them into a sammich with ketchup.
Even as a kid, I thought that that was more than a little weird.
I had bunch of pork loin leftovers, and I was not going down the sammich route.
Now tacos, though…
And, I had just the sauce for them.
•Leftover pork loin, cut into chunks
•Strips of fat from the pork
•1 green pepper, thinly sliced
•1 onion, thinly sliced
•1 jar pineapple ginger sauce – or another sauce that looks good to you
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Add the pork fat strips to a large pan over medium high heat and cook, stirring, until the fat is rendered and the strips are nicely crispity.
Add the onion and green pepper and continue to cook, until the veggies are tender and the pork even a bit more crisped.
Add the pork chunks and sauté for a few minutes, until warmed through.
Now, add the pineapple ginger sauce, the Sherry Peppers, and the hot sauces.
Bring to a boil, stirring, then reduce the heat to low and simmer for 30 minutes, stirring often, until the sauce has been reduced and the pork has absorbed all that flavor.
Give it a taste, and, if you think it needs it, add one tablespoon of sweet chili sauce.
These leftovers now tasted so much better than my initial roast. I could’ve just served them like this over rice, but I had a taste for tacos and, since I had built a slightly Asian flavor profile, I knew exactly what to serve with it… a Taiwanese inspired garlic ginger cabbage stir fry.
Which I well share, tomorrow.