Leftover Pork And Vegetables Food

LEFTOVER PORK AND VEGETABLES

Steps:

• 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.

ASIAN-STYLE PORK AND VEGETABLE NOODLES

Steps:

• Put a large pot of water on to boil for pasta.
• Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside.
• Slice the pork chop very thinly against the grain.
• When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add fresh linguini to boiling water. Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork and veggies. Pour Tamari and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds. Break out the chopsticks!

LEFTOVER PORK AND GRAVY STEW

Steps:

• In a crockpot place the onions, bell pepper on the bottom.
• Add the sweet potatoes, peas and canned tomatoes, sprinkle with the thyme and the hot sauce,tuck the bay leaf into the juices.
• Place the leftover pork roast on top and cover with the leftover gravy.
• Cook on low for about 6 hours, or on high for 3 hours.
• Just until the flavors are melded and the onions and bell peppers are cooked.
• Serve with hot crusty bread and a salad.
• This can be done on top of the stove or baked as a casserole also.

PORK AND VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat and cook pork until browned on all sides, 5 to 8 minutes. Remove from skillet and set aside.
• Combine Gruyere cheese, cream, eggs, nutmeg, salt, and pepper in a bowl and stir together.
• Slice pork and layer pork, potatoes, mushrooms, and carrots into a casserole dish. Pour egg-cheese mixture on top.
• Bake in the preheated oven until cooked through and lightly browned on top, about 1 hour. Sprinkle with parsley to serve.