Leftover Roast Pork in Garlic Sauce

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 dish 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.

It is absolutely delicious – juicy (not dried out pork chunks) swimming in a soy flavoured garlic sauce, with lots of green veggies added for extra flavour. And because the veggies are cooked in the sauce they are choc-ful of flavour too.

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 to make leftover Roast Pork in Garlic Sauce

Shopping List

Whenever I read a recipe I like to have a look at the ingredients to see whether I have everything I need. To make it easy for you – I’ve listed the ingredients below. You can get the full list of ingredients and quantities in the printable recipe card further down in the post.

Main Ingredients

• 2 to 3 cups Leftover Roast Pork cut into cubes (depends on how much pork you have leftover). Once we have finished with our pork roast I cut the leftover meat into blocks and store in a ziploc bag in the freezer.
• 2 cups Broccoli broken into florets
• 1 cup Brussels Sprouts cut in half
• 1 cup Baby Mushrooms you can cut these in half or leave them whole if they are very small.

Note – you can substitute these veggies with your favourite vegetable of choice.

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 cub
• 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)

Steps

Marinate the pork

• Place all the ingredients for the marinade in a bowl large enough to take the pork and mix well.
• Cut the leftover pork into cubes and then add to the marinade ingredients. Stir well to ensure the pork is well-coated. Let it stand for about 15 minutes.
• If you have pre-frozen the pork, just let it defrost in the fridge before you add it to the marinade.

Prepare the vegetables

• 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. 
• Leave to simmer for about 10 minutes until the veggies are almost cooked.

Add the pork and warm through

• Add the pork and the marinade and allow to 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.

Can I freeze this dish

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, just do as I do and chop the pork into cubes and freeze without the marinade.

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.

You could freeze the entire finished dish, but I wouldn’t recommend it as the vegetables would turn soggy if frozen in the sauce,

What to serve with Pork in Garlic Sauce

You could serve this dish 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.

You could also serve it over noodles, 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.

Equipment

To make this recipe you will need the following equipment. In case you are missing something I have included some links to my Amazon shop pages, where you might just find the item you are looking for.

• Mixing bowl – for marinating the pork. I like this set because it comes in various sizes and each one has a lid.
• Sharp knife – for chopping the meat and vegetables
• Chopping board – to protect your counter top
• Saucepan – you will need one with a lid.

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Recipe – leftover pork with Broccoli and Garlic Sauce

Print Recipe

Leftover Pork with Broccoli and Garlic Sauce

Left over roast pork, stir-fried with mushrooms and broccoli in a delicious garlic sauce

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: Asian Inspired

Calories: 380kcal

Author: VJ

Ingredients

• 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)

Instructions

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 for about 10 minutes until the vegetables are almost 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

Notes

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.  The actual number it will feed depends entirely on how much leftover roast pork you have.  3 cups roast pork will be sufficient for  people.

 

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Why not try my Lamb Curry in Pita – a delicious meal made with left over lamb roast.

Lamb curry in Pita

Spicy lamb curry served in pita bread

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