This one is less of a ‘recipe’ and more of a concept. Adjust away for how many you are feeding, how much pork you have left over and what other goodies in your fridge need using.
Finely chop up an onion, an apple and a zucchini. Chop up roast pork into cm-ish cubes. Fry it off with a tsp of butter, a tsp of garlic, and 2 tsp of honey wholegrain mustard. Chuck in some dry white wine and a good drizzle of honey. Pour over a touch of cream (or if you don’t have any you could mix some egg yolks through milk) and heat through.
The Ramblings:
We don’t get a lot of pork, it’s only when IGA has hectic mark downs so roast pork is our caviar. Cold meat and cheese sambos are da bomb but after a few days, a bit of a change up is appreciated. As is some vegetables…. I only used zuchini but you could definitely use broccoli, cauliflower, beans, whatever needs using in your fridge!