Leftover Pork Char Sui

charsui

It’s great to use leftovers as much as we can to avoid waste, but mostly because you can make really fantastic meals out of them. The pork was wonderful and crisp but still juicy, reminiscent of crispy duck.

Using a handful of the leftover Porchetta fried until crisp in a teaspoon of rapeseed oil in a hot wok, I added 2 tbsps of char sui sauce and cooked for 30 secs until the meat was coated and crisp. A handful of  stir fry greens and chopped chillies and cooked for another 30 secs, followed by enough noodles for each person. I splashed in a little fish sauce and soy sauce, a squeeze of lime juice and a dash of Sriracha chilli sauce, and cooked for a minute more.

I finished off with a little coriander leaf, a drizzle of sesame oil and Sriracha.

 

 

4 responses to this post.

  1. I’ll be right over. 🙂

    Reply

  2. Posted by My French Heaven on March 12, 2013 at 9:21 pm

    I love this and the photo is vibrant with crisp colors… MAGNIFIQUE!

    Reply

  3. I bet the Porchetta was fantastic with Sriracha 🙂

    Reply

  4. My tummy is rebelling at the very idea, but my mouth is watering. Damn you, IBS! lol

    Reply

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