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?
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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
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.
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.
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.
- Chilli Flakes (not pictured) more or less to taste - this is optional - you can leave it out if you like.
- 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.
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.
Mix the sauce ingredients (stock, soy sauce, garlic, oyster sauce, garlic, ginger, brown sugar, vinegar, and chilli flakes) in a jug.
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.
Add the mushrooms and simmer for 3 minutes longer.
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).
Heat one or two tablespoons of olive oil in a pan and once it is hot, add the marinated pork cubes.
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.
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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.
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Related recipes
Here are some other easy recipes using leftovers that you may like to try:
📋The recipe
Leftover roast pork in Garlic Sauce
(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
- 4 tablespoons dark soy sauce
- 1 tablespoon cornflour or cornstarch
- 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 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, 4 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, 4 tablespoons dark soy sauce, 2 tablespoons oyster sauce, 4 cloves garlic (finely chopped), 2 tablespoon rice wine vinegar, 1 tablespoon brown sugar, 1 teaspoon chilli flakes, 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 gravy1 tablespoon cornflour (or cornstarch) mixed with a little water
- Serve over a bed of cooked white rice
Notes
Nutrition
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.
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Jackie Rinker
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.
VJ
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!
Jackie
Making this tonight. Do you mean yellow corn flour? Or white cornstarch which is often used as a thickening agent?
VJ
The recipe uses white cornstarch. I'll update the recipe to make this quite clear. Thanks for your question!
Gillian
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.
VJ
Thankyou - glad you enjoyed it 🙂
James
Super overwhelming. Had to sieve sauce off.