Sometimes even a small amount of leftover meat can be enough to feed a few people. So let’s look at a second option for your leftover roast pork.

When you’ve finished with your roast pork or whatnot, deal with the meat.  My dad’s job, every Sunday, was to get all the leftover meat off the bones and get it into the fridge.  This meant it was safely stored and ready to be re-used in another meal.  Well, I mean, roast beef sandwiches, chicken sandwiches and never anything with leftover lamb – my mum always bought the smallest amount becuase none of us were a fan or leftover meat.h

A small amount of meat can feel like a right pain in the arse because it’s not very much. It feels like you may as well just chuck it.  But, and whislt the numbers are tricky to pin down on how much carbon it takes to produce that 50g of pork.  But, let’s think about about the the feed that was grown to feed the pigs, the petrol used to take the meat from the abbatoir to the packhouse and then onwards to you.

This recipe makes a virtue out of a small amount of meat because you fry them until they are crunchy and flavoursome with some Chinese 5-spice.  A few bundles of egg noodles, some stock and a load of veg – brocolli, greens, spring onions and ribbons of carrots.  So it’s cheap but with loads of flavour and varying textures.  And hold the bay corn and peppers, they have no place here, guys

 

 

 

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Share This

Share This

Share this post with your friends!