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    Home » Recipes » Pork recipes

    Leftover Roast Pork in Garlic Sauce

    Published: May 18, 2019 · Modified: May 28, 2025 by VJ · This post may contain affiliate links · 13 Comments

    Jump to recipe

    Roast pork in garlic sauce cooked with vegetables in a delicious sauce.  Make it with leftover roast pork and have it ready in just over half an hour. There are also instructions for making with fresh pork which only takes 15 minutes longer. What are you waiting for?

    A spoonful of leftover pork in garlic sauce held over a frying pan.
    Jump to:
    • Leftover roast pork in garlic sauce
    • What you will need
    • What to do
    • Can I freeze roast pork in garlic sauce?
    • What to serve with Roast Pork in Garlic Sauce
    • Do I have to use pork?
    • Save for later
    • Related recipes
    • 📋The recipe

    Leftover roast pork in garlic sauce

    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.

    It is absolutely delicious and made with juicy (not dried out) pork chunks swimming in a tasty garlic sauce, with lots of green veggies added for extra flavour. And because the veggies are cooked in the sauce they are chockful of flavour too.

    The leftover pork is marinated with a mixture of cornflour, soy sauce and tomato paste and then added to a garlicky sauce along with some carrots, 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.

    You can also make this dish using fresh cubed pork leg (or shoulder). Because the pork is cut into small dice it only takes an extra 15 minutes to make. The steps to make it with fresh pork are identical, only the cooking time increases.

    Roast pork in garlic sauce in a white bowl with a pair of chopsticks.

    What you will need

    Equipment

    Let's start with the equipment. You won't need much. Just a wok or large frying pan for cooking the sauce and pork, and a sharp knife and chopping board for cutting up the vegetables.

    Ingredients

    **You can get the complete list of ingredients and full instructions for making this recipe on the printable recipe card at the end of this post**

    The quantities given in this recipe will feed 2 to 3 people. You can easily adapt it to feed more, depending on how much pork you have.

    Ingredients required for making roast pork in garlic sauce.

    Allow approximately 1 cup of diced pork and 1 to 1 and a half cups of vegetables per person. If you are making for more than four people you should increase the amount of stock so that you get sufficient garlic sauce.

    • Leftover Roast Pork cut into cubes (depends on how much pork you have leftover).
    • If you want to make this recipe using fresh pork you will need the same amount of freshly cubed pork meat, preferably from the leg.
    • Vegetables - use your own choice. These are what I used:
      • Broccoli broken into florets
      • Brussels Sprouts cut in half
      • Carrots cut into cubesBaby Mushrooms you can cut these in half or leave them whole if they are very small.
      • Beansprouts - these add a nice texture to the dish.

    Marinade

    • Olive Oil
    • Dark Soy Sauce
    • Cornflour (or cornstarch) - (not pictured)
    • Tomato Puree

    For the Garlic Sauce

    • Chicken Stock - if you don't have fresh, you can make some up using a stock cub
    • Dark Soy Sauce
    • Oyster Sauce
    • Garlic (finely chopped garlic cloves) or use the equivalent amount of garlic paste
    • Brown Sugar - I've made this dish successfully with both dark brown sugar and lighter demerara sugar.
    • Rice wine vinegar - adds a slight tartness.
    • Sesame Oil - sesame oil is not used for frying, it is used for flavouring.
    • Ginger (finely grated) or use ginger paste from a jar.
    • Cornflour (not pictured) mixed with a little water and used to thicken the sauce after adding the meat (only if necessary). There is cornflour in the marinade which may be sufficient to thicken the sauce. You may know this as cornstarch.

    Top tip - I used to waste so many half packets of beansprouts. They always turn soggy in the refrigerator after a couple of days and have to be thrown away. Now, I've discovered that you can put the raw beansprouts into a plastic bag and freeze them. Who knew? You can add these frozen beansprouts to any of your stir-fries. (If the beansprouts in the ingredient photo look a little wilted, it's because they came out of my freezer).

    Note - You should allow one cup of mixed vegetables per person (or more, depending on your appetite). You can substitute these veggies with your favourite vegetable of choice. Why not try adding finely shredded cabbage, pak choi or sugar snap peas?

    I have deliberately not included salt in this recipe as the dish is made with leftover pork which will already have been salted. If you are using fresh raw pork to make this dish, please add salt to your own taste.

    What to do

    If you are using pork that you have saved and frozen, you should defrost it first.

    Cubed cooked roast pork marinating in a glass bowl.

    Mix the marinade ingredients in a mixing bowl and stir in the pork. Set aside for 15 minutes to allow the flavours to infuse into the pork. Do this if you are using either fresh or leftover pork.

    A glass jug containing prepared garlic sauce.

    Mix the sauce ingredients (stock, soy sauce, garlic, oyster sauce, garlic, ginger, brown sugar and vinegar) in a jug.

    Raw chopped vegetables and garlic sauce in a frying pan.

    Pour the sauce into a large pan and add all the vegetables except the mushrooms. Bring to a boil then turn the heat down to a simmer, cover the pan with a lid and leave it for 10 minutes until the vegetables are almost cooked.

    Sliced mushrooms on top of vegtables and garlic sauce in a frying pan.

    Add the mushrooms and simmer for 3 minutes longer.

    Overhead shot of the completed dish of leftover roast pork in garlic sauce in a frying pan.

    Add the pork and the marinade to the vegetables and allow to simmer for another 5 minutes until well-heated and the sauce has thickened.

    If the sauce looks too thin you can thicken it with a little cornflour mixed with water.

    Using fresh pork

    If you are using fresh pork you should cook it before adding it to the sauce and vegetables (after it has marinated).

    Marinated fresh pork cubes in a frying pan.

    Heat one or two tablespoons of olive oil in a pan and once it is hot, add the marinated pork cubes.

    Marinate fresh pork cubes being stir-fried in a frying pan.

    Stir-fry over medium heat until the pork is cooked through. This will take between 10 and 15 minutes.

    • To test whether the pork is cooked, cut a piece in half. There should not be any pink showing.
    • Once the pork is cooked add the cooked pork and marinade to the vegetables and continue with the instructions for leftover pork above.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Can I freeze roast pork in garlic sauce?

    If you are super-organised you could mix the cubed leftover pork with the marinade and store it in your freezer until you are ready to use it. Otherwise, do as I do, cut the pork into cubes and freeze it without the marinade.

    You can freeze leftover roast pork 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.

    If you are using fresh pork, you can freeze this cubed with or without the marinade. It will last in the freezer for up to 3 months. To use, allow it to defrost in the fridge then follow the recipe instructions.

    I wouldn't freeze the cooked dish of roast pork in garlic sauce itself, as the vegetables would go soggy once defrosted.

    What to serve with Roast Pork in Garlic Sauce

    You could serve roast pork with garlic sauce in many ways

    I like to serve this dish on a bed of fluffy white rice. See this post on how to cook rice in the microwave. It only takes 8 minutes.

    Or why not try it with this delicious spicy mushroom rice?

    You could also serve it over pasta, or on a pile of mashed potatoes.

    Or why not try something different and spoon the pork into a warm pita bread, or roll it in a fajita wrap?

    Do I have to use pork?

    No - not at all. The garlic sauce goes particularly well with chicken. You could also substitute finely sliced beef for the pork in this recipe.

    You might enjoy this recipe for duck in garlic sauce.

    Save for later

    Why not pin this recipe for leftover roast pork in garlic sauce to one of your Pinterest boards so you can find it easily? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    Here are some other easy recipes using leftovers that you may like to try:

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    📋The recipe

    A spoonful of leftover pork in garlic sauce held over a frying pan.

    Leftover roast pork in Garlic Sauce

    Roast pork in garlic sauce cooked with broccoli and brussels sprouts in a delicious sauce.  Make it with leftover roast pork and have it ready in just over half an hour. There are also instructions for making with fresh pork which only takes 15 minutes longer. What are you waiting for?
    Recipe by: Veronica
    Main Course
    Asian Inspired
    Calories 380
    Prep 10 minutes minutes
    Cook 30 minutes minutes
    Total Time 40 minutes minutes
    Servings: 4 people
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    4.67 from 12 votes

    (Click the stars to rate this recipe)

    Equipment

    • Wok or
    • Large saucepan
    • Mixing bowl
    • Sharp Knife
    • Chopping Board

    Ingredients

    • 2 to 3 cups leftover roast pork (or fresh pork shoulder) cut into cubes
    • 1 cups broccoli florets
    • 1 cup halved brussels sprouts
    • 1 cup chopped carrots
    • 1 cup button mushrooms
    • 1 handful beansprouts

    For the marinade

    • 2 tablespoons olive oil
    • 2 tablespoons dark soy sauce
    • 1 tablespoon cornflour or cornstarch
    • 3 tablespoons tomato puree
    • 3 tablespoons water

    For the Garlic Sauce

    • 2 cups chicken stock if you don't have fresh, you can make some up using a stock cube
    • 2 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 sesame oil
    • 1 inch ginger (finely grated) or use ½ teaspoon ginger paste
    • 1 tablespoon cornflour (or cornstarch) mixed with a little water used to thicken the sauce after adding the meat (only if necessary)

    Instructions

    Marinade the pork

    • If you are using leftover pork that has been frozen, allow it to defrost.
      2 to 3 cups leftover roast pork (or fresh pork shoulder)
    • Mix the marinade ingredients in a mixing bowl and stir in the pork. Set aside for 15 minutes to allow the flavours to infuse into the pork. Do this for both fresh or leftover pork.
      2 tablespoons olive oil, 2 tablespoons dark soy sauce, 1 tablespoon cornflour or cornstarch, 3 tablespoons tomato puree
    • If you are using leftover pork, skip to the section for garlic sauce.
    • If you are using fresh pork, heat one or two tablespoons of olive oil in a pan and once it is hot, add the marinated pork cubes.
    • Stir-fry the pork over medium heat until the pork is cooked through. This will take between 10 and 15 minutes. Set the pork aside while you continue with the garlic sauce.

    For the garlic sauce

    • While the pork is marinating, mix the sauce ingredients (stock, soy sauce, garlic, oyster sauce, garlic, ginger, brown sugar, vinegar, and chilli flakes) in a jug.
      2 cups chicken stock, 2 tablespoons dark soy sauce, 2 tablespoons oyster sauce, 4 cloves garlic (finely chopped), 2 tablespoon rice wine vinegar, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 inch ginger (finely grated)
    • Pour the sauce into a large pan and add all the vegetables except the mushrooms. Bring to a boil then turn the heat down to a simmer, cover the pan with a lid and leave it for 10 minutes until the vegetables are almost cooked.
      1 cups broccoli florets, 1 cup halved brussels sprouts, 1 cup chopped carrots, 2 tablespoons olive oil, 1 handful beansprouts
    • Add the mushrooms and simmer for 3 minutes longer.
      1 cup button mushrooms
    • Add the pork and the marinade to the vegetables and allow to simmer for another 5 minutes until well-heated and the sauce has thickened.
    • 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
      1 tablespoon cornflour (or cornstarch) mixed with a little water
    • Serve over a bed of cooked white rice

    Notes

    There is no salt included in this dish because it is made from cooked pork which will already have been salted, and also the soy and oyster sauce provide a salty taste.  Feel free to add salt to your own taste.
    Save time by freezing leftover pork from a roast.  Just chop it into 1" cubes and mix with the marinade.  Pop it in the freezer until you are ready to use it.  Defrost in the fridge, or on the defrost setting in your microwave.
    Don't allow the vegetables to overcook in the sauce.  Remember, they will continue to cook as you are heating the meat.
    The sauce will thicken once you add the meat, because the marinade contains cornflour.  If it doesn't thicken sufficiently use a drizzle of the cornflour and water mixture to thicken it further.
    The nutrition is based on this recipe feeding 4 people and is based on using leftover pork.  The actual number it will feed depends entirely on how much leftover roast pork you have.  3 cups roast pork will be sufficient for 4  people.
    You can also make this dish from fresh uncooked cubed pork.  Follow the instructions in the recipe, but before you add the pork to the vegetables, stirfry the cubed pork in a little olive oil in a frying pan over a medium until cooked (about 10 - 15 minutes).  Check the pork is cooked by cutting a piece in half - there should be no pink showing.
    I have specified that these quantities will feed 2  people, as it depends on how much leftover pork you have.  You should allow approximately 1 cup of diced pork and approximately 1 to 2 cups of vegetables per person (depending on appetite.  If you are making for more people you should also increase the amount of stock to ensure that there will be sufficient sauce.

    Nutrition

    Calories - 380kcal | Carbohydrates - 18.7g | Protein - 48.3g | Fat - 12.2g | Saturated Fat - 2.8g | Cholesterol - 130mg | Sodium - 2871mg | Potassium - 517mg | Fiber - 3.8g | Sugar - 7.5g | Calcium - 73mg | Iron - 5mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      4.67 from 12 votes (4 ratings without comment)

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    1. Luna Magory Gomeiz

      April 02, 2025 at 7:15 pm

      Can you use frozen veggies and if so reduce liquid or no?

      Reply
      • VJ

        April 03, 2025 at 11:30 am

        Hi, yes you can certainly use frozen vegetables. I would be inclined to cook them for slightly less time. The recipe calls for 2 cups of stock so if you think the frozen veggies are going to add extra liquid you could cut down the stock by half a cup.
        Hope this helps!

        Reply
    2. Patti K

      March 06, 2025 at 10:27 pm

      5 stars
      Loved this recipe. Only thing I would do differently is to cut the pork in really small cubes. It’s a keeper!

      Reply
      • VJ

        March 07, 2025 at 8:41 am

        Thanks Patti, good tip to cut the pork to the size that suits you.

        Reply
    3. Trudie

      November 24, 2024 at 1:38 am

      5 stars
      Never have I commented before however we enjoyed this recipe exactly as written well perhaps5 big Brussels Sprouts were cut in 4 th. Very happy I found
      this recipe. I have also passed it on to my daughter. Thank you

      Reply
      • VJ

        November 24, 2024 at 8:17 am

        5 stars
        Thank's for taking the time to comment Trudie. This is my go-to recipe whenever we've got leftover roast pork. I'm glad you enjoyed it!

        Reply
    4. Jackie Rinker

      July 03, 2024 at 12:43 am

      5 stars
      Loved this! I used Thailands Healthy Bit Brand Black soy sauce which is a lot thicker than coconut aminos or soy sauce. It’s also sweeter than soy sauce. I think this was key. Also I used cornstarch (not corn flour). Veggies on hand were celery and carrots and mushrooms. Also used minced pickled ginger. Served over a package of brown rice/ quinoa. 5 stars.

      Reply
      • VJ

        July 04, 2024 at 11:44 am

        5 stars
        Thank you - I'm so pleased it worked out well for you. That's what I love about this recipe, the fact that you can mix and match vegetables to suit what you have on hand. Sounds nice with brown rice. I must try that next time I make it!

        Reply
    5. Jackie

      July 02, 2024 at 12:19 pm

      Making this tonight. Do you mean yellow corn flour? Or white cornstarch which is often used as a thickening agent?

      Reply
      • VJ

        July 02, 2024 at 1:29 pm

        The recipe uses white cornstarch. I'll update the recipe to make this quite clear. Thanks for your question!

        Reply
    6. Gillian

      January 09, 2023 at 4:43 pm

      5 stars
      Tried this recipe with an odd mix of vegetables, still delicious. The sauce is lovely! Should have read to end as I couldn't find the quantities at first- and I didn't realise there was a "cook mode" which makes life much simpler. Dead easy to make too.

      Reply
      • VJ

        January 09, 2023 at 5:21 pm

        5 stars
        Thankyou - glad you enjoyed it 🙂

        Reply
    7. James

      December 30, 2022 at 8:34 pm

      2 stars
      Super overwhelming. Had to sieve sauce off.

      Reply

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