Leftover roast pork in garlic sauce cooked with broccoli and brussels sprouts in a delicious garlic sauce. Because the meat is already cooked, this quick and easy disk is ready in less than half an hour.
When you are only cooking for 2 people there always seems to be a lot left over when you make a roast. I find pork especially tends to dry out when left over so I devised this recipe for roast pork in garlic sauce using loads of spicy sauce and garlic.
The leftover pork is marinated with a mixture of cornflour, soy sauce and tomato paste and then added to a garlicy sauce along with some broccoli, brussels sprouts and mushrooms. Cooking the veggies in the sauce gives them a deliciously different taste, and the pork absorbs the sauce and comes out tender and juicy. The whole dish is ready in just over half-an-hour, and because it uses leftover pork it is super economical.
How do I make leftover Roast Pork in Garlic Sauce?
Cut your leftover pork into cubes and then mix with the marinade ingredients.
Place all the ingredients for the sauce (except the cornflour and water) in a saucepan and bring to the boil. Turn the heat down to a simmer and add the vegetables. Allow to simmer for about 10 minutes until the veggies are cooked.
Add the pork and marinade and simmer for another 5 minutes until well-heated through.
If the sauce looks too thin you can thicken it with a little cornflour mixed with water.
You can even freeze the pork
If you want to freeze this, I would recommend chopping up the pork and putting it in a freezer bag along with the marinade ingredients. You can freeze it for up to 3 months. Then, all you have to do is defrost the meat, whip up the sauce, add the defrosted pork, and simmer until it is well-heated.
I wouldn’t recommend freezing the sauce as the veggies would go soggy.
Make my microwave rice for an even faster meal
The only way I cook rice is in the Microwave! It comes out perfectly every time and it only takes 8 minutes. Click on this link for the Microwave Rice recipe.
The rice recipe is for 2 people – you can double up the ingredients to make more, but just make sure you have a large enough dish to hold all the rice as it swells up during cooking.
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Leftover Pork with Broccoli and Garlic Sauce
- 2 to 3 cups Leftover Roast Pork cut into cubes (depends on how much pork you have left over
- 2 cups Broccoli Florets
- 1 cup Brussels Sprouts halved
- 1 cup Baby Mushrooms
For the marinade
- 2 Tablespoons Olive Oil
- 4 Tablespoons Dark Soy Sauce
- 1 Tablespoon Cornflour
- 3 Tablespoons Tomato Puree
For the Garlic Sauce
- 2 cups Chicken Stock if you don't have fresh, you can make some up using a stock cube
- 4 Tablespoons Dark Soy Sauce
- 2 Tablespoons Oyster Sauce
- 4 cloves Garlic (finely chopped) or use the equivalent amount of garlic paste
- 2 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Brown Sugar
- 1 teaspoon Chilli Flakes more or less to taste
- 1 teaspoon Sesame Oil
- 1 inch piece Ginger (finely grated) or use 1/2 teaspoon ginger paste
- 1 Tablespoon Cornflour mixed with a little water used to thicken the sauce after adding the meat (only if necessary)
Marinade the pork
- Mix all ingredients for the marinade together in a mixing bowl
- Add the pork and allow to marinate for 30 minutes
For the garlic sauce
- While the meat is marinating, mix together the sauce ingredients in a saucepan (with the exception of the Cornflour and water)
- Bring to the boil, mix well and turn the heat down to simmer
- Add the Broccoli, Brussels Sprouts and Mushrooms and allow to simmer gently until cooked.
- Add the pork (and marinade) and allow to simmer gently for a further 5 minutes
- If the sauce is too thin add as much of the cornflour/water mix as necessary to thicken. The consistency should be like a thick gravy
- Serve over a bed of cooked white rice
If you enjoyed this recipe, why not pin it for later?
Why not try my Lamb Curry in Pita – a delicious meal made with leftover lamb roast.
What do you do with your leftovers? – leave me a comment and let me know.
Happy cooking – VJ xxx