We’re firm believers in this household that just because there’s only two of us we shouldn’t miss out on a traditional Sunday lunch – if fact we have all the more reason to indulge as the leftovers will give us at least a couple of days of dinners too! Last week I shared my recipe for a basic Roast Pork, a recipe that will usually serve us (very) generously on the Sunday and give a good two or three days of dinners throughout the week.
Pork has been, for many years, my least favourite cut of meat for roasting. Don’t get me wrong, I love a slab of belly pork, but can give or take a roast. It’s still perhaps my least favourite of a Sunday, but the leftovers are quickly becoming a lot more interesting! The meat can take a lot of flavouring, meaning some really, really tasty dinners. Best of all is that it’s quite quick to dry out, meaning these dinners are generally ready in a flash. Can’t complain if I can have the dinner on the table less than twenty minutes after walking through the door!
Based on the recipe in ‘Save with Jamie’ (one of my favourite cookbooks, which I’ll be featuring very soon!) this is the perfect sandwich. Hot and crispy pork, cool and crunchy veg, smooth pate, fierce with chilli, cooling cucumber, sharp from some light pickling and all in between a soft baguette. Part-baked works well here, simply bake then wrap in a clean tea-towel to avoid it being too crisp.
Recipe (Serves 2 generously, could probably be stretched to 3)
- One carrot, peeled (we freeze the peelings along with onion skins/tops, offcuts of celery etc to make stock with a roast chicken carcass)
- Quarter of a cucumber
- Quarter of a cabbage, I’d go white over red here
- One tablespoon caster sugar (avoid granulated as it may not dissolve)
- Three tablespoons of cider vinegar
- 100g smooth pate (we used chicken liver pate, I’d like to make our own for this recipe in the future to utilise the coriander stalks and reduce waste)
- Half a bunch of fresh coriander, leaves only, finely chopped
- 150 leftover roast pork
- 3 tablespoons of sweet chilli sauce (we didn’t have any, so I mixed 3 tablespoons of chilli jam with the zest and juice of a lime and a little bit of fresh ginger)
- 2 part-baked baguettes
Bake the baguettes per the packet instructions, then cool wrapped in a clean tea towel. Meanwhile cut the carrot and cucumber into matchsticks (a Julienne peeler makes this super quick) and finely slice the cabbage. Pop in a bowl with the vinegar and sugar, along with a pinch of salt, and leave to lightly pickle. You want to leave the veggies for around ten minutes.
Heat a small amount of oil in a frying pan and add the pork. Fry over a high heat until hot, then add the chilli sauce. Continue to fry until golden and slightly crisp, then remove from the heat. Assemble your Bánh mì by spreading the baguette with pate, then piling in the pork, pickled veggies and some fresh coriander. Add some freshly sliced chilli for some extra heat too if you like!
What is your favourite meal for using up leftovers?