Transform leftover roast pork into a comforting and flavorful hot pot perfect for chilly evenings. This hearty recipe utilizes the succulent remnants of your Sunday roast, elevating them into a satisfying and surprisingly easy weeknight meal. Forget bland reheats; this hot pot boasts a rich, deeply savory broth infused with warming spices and vibrant vegetables. It’s the perfect way to minimize food waste and maximize deliciousness, offering a delicious alternative to traditional leftover solutions.
Imagine a bubbling pot filled with tender pork, colorful vegetables, and a fragrant broth that warms you from the inside out. This recipe takes advantage of the already-cooked pork, significantly reducing the cooking time and effort. Ready to experience the magic of this transformative recipe? Let's dive into the step-by-step instructions and create this delectable Leftover Roast Pork Hot Pot together.
Tools Needed
- Knife
- Chopping board
- Casserole dish
- Pastry brush (optional)
Ingredients
- Leftover roast pork
- Cauliflower
- Potatoes
- Onions
- Garlic
- Chicken stock (or stock cubes): 3-4 cubes or equivalent
- White wine: 300ml
- Cream: 300ml
- Fennel seeds: 1 tsp
- Black mustard seeds: 1 tsp
- Butter
- Salt
- Black pepper
- White pepper
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Pork
- Slice onions thinly.
- Roughly chop cauliflower into chunky pieces.
- Slice garlic thinly.
- Slice potatoes thinly and soak in water to release starch.
- Chop leftover roast pork into bite-sized pieces.
Step 2. Sauté and Create the Flavor Base
- Heat oil in a pan, add fennel and mustard seeds, and let them pop to release flavor.
- Add onions to the pan and caramelize them by cooking over high and low heat, deglazing the pan as needed with wine or water.
- Add garlic and cauliflower to the pan and cook until slightly softened.
- Deglaze the pan one last time with wine, then add butter and stir to caramelize.
- Add the chopped pork, chicken stock (or stock cubes), and cream. Simmer for 10 minutes, then season with salt and pepper.
Step 3. Assemble and Bake the Hot Pot
- Layer the pork mixture in a casserole dish, followed by the potatoes.
- Brush potatoes with butter and sprinkle with sea salt.
- Bake in the oven at 170°C (340°F) for 40 minutes, or until potatoes are golden and crispy. If using a low and slow cooking method, use foil and bake for 2.5 hours.
Step 4. Rest and Serve
- Let rest for 20 minutes before serving.
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Tips
- Use a mandolin slicer for even potato slices.
- Trim the edges of potatoes to ensure even cooking.
- Deglazing the pan regularly adds depth of flavor.
- High and low heat cooking technique for onions helps to caramelize them properly.
Nutrition
- Calories: 600-800
- Fat: 40-60g
- Carbs: 30-40g
- Protein: 40-50g
FAQs
1. Can I use different vegetables in this recipe?
Absolutely! Feel free to substitute your favorite vegetables. Carrots, potatoes, parsnips, and other root vegetables work well.
2. What if I don't have leftover roast pork? Can I use other meats?
While this recipe is designed for leftover roast pork, you can substitute with other cooked meats like shredded chicken or beef. Adjust cooking time as needed.
This Leftover Roast Pork Hot Pot is a delicious and satisfying way to use up leftover roast pork, transforming a simple leftover into a comforting and flavorful meal. The recipe is adaptable to your preferences and pantry staples, ensuring a unique and delicious hot pot every time. Enjoy the warmth and hearty goodness of this perfect winter dish!