When I buy pork roast that's too much for two people, I have this second-day dish in mind. It's a family favorite that doesn't taste like leftovers.
- 1/3 cup chopped red onion
- 1/2 cup chopped sweet red or chopped green pepper
- 1 celery rib, chopped
- 1 tablespoon olive oil
- 1 cup cubed cooked pork (1/2-inch cubes)
- 3/4 cup frozen sliced carrots, thawed
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/2 cup pork gravy
- 1/3 cup chicken broth
- 2 tablespoons soy sauce
- 1/8 teaspoon pepper
- Hot cooked rice
- In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice. Yield: 2 servings.
Originally published as Leftover Pork and Vegetables in Cooking for One or Two Cookbook 2003, p186
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Leftover Pork and Vegetables
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review