I found a good use for leftover "Chinese" sliced pork (Oregon restaurant version of "Chinese"). It was sliced about 1/4" thick and a little dry after a day in the container in the fridge. I braised it quickly in just enough water to almost cover the meat, with some Patak's tikka masala, took the cover off once boiling rapidly, and cooked on medium 'til the liquid turned into a thick sauce. I got moister pork in a little bit of thick, tangy sauce.
I bet you pros could explain that cooking method is one short sentence. But anyway, it came out really good. I had a taste of it and am going to use it for tomorrow's lunch in a sandwich. |