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ideas of what to do with left over pork

post #1 of 16
Thread Starter 
We did a pig on a spit at our lodge last Saturday.. Turned out beautiful and everyone ate plenty. We used quite a bit as cold meats yesterday, but there is still quite a lot left over. I'm looking for suggestions of what to do with it. I can always portion it, freeze, and use for pork stir fries, but I would actually like a nice recipe that I can put on special! Thanks Anne-Marie

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post #2 of 16

Taco's, green chili, nachos are a few that come to mind.

post #3 of 16

barbecue spaghetti. Use the pork meat, some barbecue sauce, perhaps thinned somewhat with standard spaghetti type sauce (depending on what kind of barbecue sauce you're using mostly).

 

Barbecue pulled pork sandwiches are an option.

 

Mary's suggestions are excellent as well.

 

Enchiladas should also make the list and if you do breakfast, consider chilaquiles.

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post #4 of 16

Why not try Paksiw na Lechon? Sounds weird? lemme explain.

 

Whole roasted pork is always present in large parties in our country. It signifies abundance and, well, it looks very festive. Often times, there are left overs so we turn it to a dish itself. here's how you do it.

 

 

Ingredients:

  • Around 1 kilo of pork lechon
  • 1 cup lechon sauce or Mang Tomas
  • 1 cup vinegar
  • 1/2 cup brown sugar
  • 1 tablespoon peppercorn or paminta
  • 1 tablespoon salt
  • 4 cloves garlic, crushed
  • 1 large onion, minced
  • 1/2 cup dried oregano
  • 1 cup of water

Procedure:

  • Chop lechon into small pieces. Preferably 1 inch in width.
  • Saute onions, then garlic and later on add the pork
  • Add all ingredients in the pan
  • Simmer until the sauce thickens and the lechon skin softens

 

 

See the bold text there? Mang Tomas? It's actually this.

 

631242459_8a8iU-S.jpg

 

It's some kind of sweet liver sauce that, well, you can make at home! Here's my own recipe.

 

500g of Liver (Pork or chicken, or a mixture. I prefer more chicken liver since it gives me this very creamy consistency)

Sugar to taste

Pepper to taste

Salt to taste

1/2 cup of Vinegar

Water 750ml

Any thickener except Corn Starch, Potato Starch or Arrowroot. You can use roux if you want. Better if you use any type of coarse breadcrumbs. The one they use for tempura is perfect but if you have stale bread at home, just toast it and grate it and I assure you it'll be better.

 

It should be sweet and salty and thick. There should be a somewhat rough consistency because of the liver. Here's how you do it.

 

If you want, you can soak the liver in milk for a couple of hours but I suggest you don.

 

Poach the liver until cooked in water and pepper corns

 

Once cooked, you can either add everything together and let it boil then use your hand blender to mash up the liver. Or you can mash the liver 1st. it's up to you.

 

PLEASE READ THIS IS VERY IMPORTANT.

By following the traditions here, when cooking with vinegar, you should NEVER EVER stir if it's not boiling yet. Why? Well, you can try it but you wont like the taste. The acidity overpowers everything in your dish, to avoid that just let it boil for a minute or so then stir it. It applies to anything with vinegar.

 

Sorry for this long post, it's 2am here and I can't sleep :(

post #5 of 16

That sounds really interesting. I might have to play with that recipe a little and see what happens.

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post #6 of 16

pork taquitos are pretty easy, mince some onion and cilantro in with the pork and roll into a steam corn tortilla and then pan fry till crispy. topped with a bit of pico de gallo and guac it's fast and easy.

 

pork fried rice - kinda obvious

 

pork benedict - on a biscuit with a spicy hollandaise..... it's different :P

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post #7 of 16

Pork fried rice sounds good.

 

Also stuffed vegetables? Tomatoes are obvious, but you could also stuff zucchinis, bell peppers, eggplants, onions... Serve over white rice.

post #8 of 16

@reyesryan,

 

May I know where we can get that sauce? Or what is the ingredient to make that sauce?  :D

post #9 of 16
Quote:
Originally Posted by HomeMadeCook View Post

@reyesryan,

 

May I know where we can get that sauce? Or what is the ingredient to make that sauce?  :D

If I'm not mistaken, the sauce ingredients were included by the OP
 

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post #10 of 16

   Congrats on the pig!  There are few things as beautiful as a whole roasted pig .  We just roasted a whole Berkshire hog on Halloween, yum...yum yum!

 

    Looks like you've got plenty of choices for some fine meals.  Another option is to reserve small quantities of smoked pulled pork to use as an ingredient.  Freeze small 4-6oz's and use it in things like gumbo and jambalaya, smothered pork chops or black beans...on and on.

 

  dan

post #11 of 16

BBQ Pork sandwiches, Carnitas, Cuban Sandwiches,

post #12 of 16

poach up some chicken and finely dice the pork and chook together - they make great partners.  Make casedillas (sp?), loads of cheese and some spring onions and cherry toms (or canned if you can't get fresh nice ones).  Top half the flat bread with the filling, fry until cheese is melted in a pan.  Could easily add some sweet chilli sauce into the filling for a bit of a kick.

 

Or make a lasagna style dish after dicing the pork finely, a nice garlicky passata and crumbled feta cheese.

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post #13 of 16
Quote:
Originally Posted by HomeMadeCook View Post

@reyesryan,

 

May I know where we can get that sauce? Or what is the ingredient to make that sauce?  :D



Please read my post again, I'ts already included there :D

post #14 of 16
As someone else suggested, a chili verde would be a good way to use the pork. Also some sort of bean based dish, like maybe black eyed peas or something with a Jamaican jerk type flavor, or enchiladas, or a pork and tomatillo soup or ...

mjb.
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post #15 of 16

Zambiaanse "Oink" kroket!

Butzy from Holland, you urgently need to introduce this in Zambia, you may strike a goldmine. lol

- Start with a roux (100 gr butter + 150 gr flour). Maybe a little less will work to, you have to experiment.

- add 1/2 litre bouillon a bit at a time and keep whisking (vegetable or chickenbouillon made from a cube will do nicely)

- add just a dash of cream to give it some color. (not necessary)

- let it simmer for a while to get rid of the flour taste

- add 3-4 eggyolks (keep the whites, you need them later on!!) and stir. No more heating on the stovetop!

- add shredded roasted porkmeat

- put in a tray and leave to set for at least 12 hours

- now, you can cut out pieces, roll them gently into the shape you know

- lightly beat the eggwhites to loosen a bit and put on a plate

- fill another plate with breadcrumbs (chapelure) and another with plain flour

- roll the kroketten first in flour, then in eggwhite then in breadcrumbs. Cool to set.

Deepfry in oil... nice snakc, oh yes.

BTW, it'san unbelievable  -6°C over here and snowing!

 

 

Zambiaanse Pork curry

- again start with a roux, but half of the flour and butter. Add 1/2 litre bouillon again. No eggs needed this time.

- add just a little cream or coconut cream. Gently fry some onion/shallot/garlic in another pan untill lightly brown and add.

- add a teaspoon of (Madras) currypowder

- let simmer gently for at least 20 minutes to get rid of the flourtaste

- add roasted pork, but no more cooking, just let it warm.

Serve with some humble rice.

 

 

Zambiaanse Pork pie -or- Zambiaanse Parmentier (depending wether your guests speak english or french)

- roux again as above, 1/2 litre assembled like this 50% red wine + 50% bouillon. Reduce for a while.

- steam chopped root vegetables; carrot and anything else around there you like and add to the sauce

- add roasted pork. No more cooking, just let the meat warm.

- in a lasagne tray; a layer of this preparation, topped with a thick layer of mashed potatoes. Sprinkle some breadcrumbs on top and a few dots of butter. Bake in the oven.

It's probably high summer in Zambia, I would keep this recipe for a little later, like a cold winterevening.

 

 

Zambiaanse goulash

- sweat onion/shallot/garlic, add chopped and peeled red paprikas and fry a while, add fresh tomatoes (also peel them first), red wine, 1-2 tablespoons of tomato paste and a pinch of chiliflakes.

Crumble in 1/2 cube of chickenstock. Add paprikapowder to taste (try to find some smoked powder). Let simmer; the longer the better. At the very end, add your roasted pork to let warm through.

(Note; always peel paprika, no living person digests the peel. That's why people have digesting problems and start to hate paprika)


Edited by ChrisBelgium - 11/30/10 at 6:06am
post #16 of 16
Thread Starter 

Getting very hungry, just reading the replies :-)
Thanks so much. I'm going to try some of then and will post the results.
@ reyesryanmjaube: sounds very interesting and unusual, definitely going to give this a try

@ chrisbelgium: I've made bitterballen a couple of times and that was quite a success! Never thought of making them with left over pork though. Thanks for the other suggestion as well. There are some nice ones there.

off topic: It's 35 oC here. The rainy season has just started, but it hasn't rained much yet.

on topic:
We do pig and sheep/lamb on a spit on a regular base. It's a great way to feed a large group of people, takes a lot of pressure off the kitchen.
For new year we quite often do a crocodile on a spit and believe it or not, this is very nice as well

Again, thanks for all suggestions

NB: I've been trying to post a reply for a couple of days. Hope this one finally goes through!

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