Oh, it is amazing what a chunk of nice meat can do. It can also go a long way. ?
I have cooked this the other night. It took 3 meals to finish it. First night we have had it with some mixed delicious roast veggies and despite the fact that we were 6 there was still a LOT left over so I had to get it back on plates again.
It would have been really boring to have it again with the roast veggies which were also plenty left over.
Panic?! No, no need to panic! Think for a second and two more meals ‘popped’ out of this. Oh yes, of course, simple and quick meals since our weekend was pretty hectic so this left over roast pork came really helpful in the end.
So the next day lunch time meal was made of those wraps. I spread some sweet chilli ? sauce for me and hubby and horse radish sauce for kidos on those wraps, sprinkled some shredded romaine lettuce and some broccoli cabbage salad also left over and a tiny little drizzle of salad cream and last but not least some of that tasty roast pork which I have shredded finely. It was ?? yummy indeed.
Whenever I have guests I need to cook more and I always tend to cook for an extra battalion ?? so I did end up with stuff (healthy stuff) left over. Quite a bit of it and there was no way I was going to throw it away. Totally against my principles. In fact, I don’t, I really don’t throw food away mainly because I cook everyday, I cook as much as we need (except when we have guests and parties), I cook as much as it’d feed us that one time plus a little left for the lunch next day, if any. Not necessarily though.
Where was I? Well, I was saying that even after that dinner for 6 and then lunch for 4, we were still left with a hefty chunk of pork.
Phewww, a lot of pork I know!! Not a regular in my kitchen and on dinner plates but…. when it comes, it comes! ?
For the following dinner I had to finish it so, I have chopped it into larger cubes and placed it in a deeper frying pan.
I have heated up the leftover gravy (without the onions which have been removed on the night before and also without the fat which I have carefully gathered/scraped off the top and removed when the gravy was a cold thick gelatin the next day) and poured it over a handful of barley couscous that was placed in a bowl. I have covered it with a plate and went back to my golden colour cooking pork. I’ve added the onions from the gravy along with all the leftover veggies (parsnip, red pepper, swede, aubergine, courgette, carrots, celery sticks -all chopped into small cubes). I have added some freshly ground mixed peppers corns a little salt and tiny amount of turmeric. A M A Z I N G!
I have then added the barley couscous and mixed it all up. It ended up like that.
Of course I had to add some fresh green jalapeños ?? because I can’t function without a little spiciness and …. here you have 3 meals for my family.
If you don’t like pork, or can’t eat it for whatever reasons, replace this with a nice roast beef or even chicken.
If you are a vegetarian, replace meat with eggs, fish or even beans or tofu if you want it vegan.
Oh, and before I forget here is a tip : start by cooking this skin down for 1.5h and then turn over and cook on the other side (skin down) for 1.5h and all this time should be covered. In the last 20 minutes to remove the cover and cook so that this can get nice and crispy.
So, it all started with This Big fellow chunk of pork. ? ???
Roast pork in a bath of beer and a bed of mixed onions
- chopping board
- ovenproof dish
- 3.2 kg pork leg
- 1 bottle beer (aprox. 330 ml) *
- 1 tbsp salt
- 2 red onions
- 1 larger onion (or 4 shallots)
- 1 tsp pepper (freshly ground)
- Rub the salt and the pepper all over the meat and give it a good massage. 😉 Set aside for a good couple of hours.
- Shred the onions julienne and place all in the dish you will be roasting the meat. Sprinkle some salt and pepper. Add 200-300 ml beer.
- Place the meat in the dish over the onions and the beer and cook in the oven for 3 hours at 190°C or 375F. For the first hour cook the pork skin down and cover with a lid or foil.
- Turn the meat over and roast for another hour and a half, again, covered.
- In the last 30min of roasting, uncover the meat and spoon some of the juices over it. Place back in the oven, increase the temperature to 200 C.
- When the skin has crisped up to your liking, turn the oven off. Take out of the oven and allow it to rest for 10-15 minutes. Serve and enjoy. The leftover makes a perfect next day lunch – see recipe tips.
- 8 tortilla wraps
- 400 g roast pork
- 3 little gem hearts (or any lettuce or salad)
- 1 tbsp salad cream
- 1 tbsp yoghurt
- 1 tbsp horseradish
- black pepper (to taste)
- – In a bowl mix the yoghurt with the salad cream, the horseradish with some salt and pepper. Add a pinch of cayenne pepper if you want to spice it up a little.
- – Place a wrap on a plate, spread 2tsp sauce evenly sprinkle 1/8 of the shredded pork and shredded salad.
- – Roll, cut in half and set aside. Do the same with all the remaining wraps.