What can you make with dry roast pork?
Not long ago we cooked roast pork, when I carved it though, I could see that only the outer edges were moist. As I kept slicing I could tell that the pork was dried out and overcooked. We ate all of the tender pieces then I carved up the rest into slices and put them in a container in the fridge.
Then I started thinking “what can I make with dry roast pork”? I googled here there and everywhere wondering how to moisten a dry roast pork. Some solutions used either using BBQ sauce, stock, or gravy so I decided to give one of them a go.
The meat was re-hydrated in a frying pan in a gravy and water combination. I also roasted some vegetables in the oven. So, in the end, we had two roasts in two days, the second was better because the meat was so tender. If you are looking for what to do with dried or overcooked meat then you can’t go wrong with this method. Enjoy!
Slice the pork into 1/2 cm or less slices, it doesn’t really matter if the meat is still hot or if it has cooled.
If you have leftover gravy pour it into a frying pan and add water just enough to cover the meat. Otherwise, you can use vegetable stock.
Bring to a simmer add the sliced meat and cover.
At this stage, you can add vegetables to the frying pan if you are not roasting vegetables.
Celery, carrot, and onion all sliced can be used or utilize leftover vegetables.
Simmer for at least 2 hours then test to see whether the meat is tender enough.
Check at intervals as meat may be tender in less time.
If roasting vegetables then prepare potatoes, onion, and pumpkin and put in the oven for 45 mins at 180 C.
Check the liquid level in the frying pan and top up with water as required but be careful not to dilute it too much otherwise the meat will end up tasteless. If needed add more pre-prepared gravy.
Put the meat onto a heated plate.
Add gravy powder to a small cup and add water, stirring. Pour into the frying pan with the existing liquid and turn the heat up whilst stirring to make the gravy.
Arrange meat on plates add your vegetables and top with gravy.
The meat is soft enough to be used for sandwiches and rolls or added to pork fried rice.
Store meat in an airtight container in the refrigerator.
Can also be frozen for up to 3 months.
Works well for tenderising dry roast beef too.
Dry roast pork or beef can also be chopped up and put through a mincer, then it can be used fresh in a pasta sauce or frozen for that future pasta sauce.