Picture the scene: you’ve just had the most incredible hog roast in Plymouth, a whole hog was loving roasted, spectacularly carved and quickly devoured… your guests are stuffed!Despite that, you’ve got some juicy leftover pork meat to make use of, so why not put it to good use and stop it going to waste!
Here’s a brilliant hog roast leftover recipe to try. Remember, you can adjust the ingredients quantities depending on how much pork you have left over after your event, so nothing should go to waste:
Special Egg Fried Rice with Pork
Ingredients:
- 100g cooked pork, shredded
- 2 large free-range eggs
- 1 tsp sesame oil
- sea salt, to taste
- 300g cooked rice
- groundnut oil
- 60gz dried shrimp, soaked in warm water
- 1 garlic clove, finely sliced
- ¾ tsp Sichuan peppercorns
- 1 tsp Chinese five-spice
- 60g cooked small peeled prawns
- 3 spring onions, sliced
- ground white pepper
- soy sauce, for finishing
Directions:
- Whisk the eggs with sesame oil and a generous pinch of salt. Drizzle groundnut oil into a non-stick frying pan and heat. When the oil is hot, add the egg mixture. Let the egg start to gently cook and when the bottom starts to set, use a rubber spatula to push one side of the egg mix into the centre of the pan. Let the remaining liquid egg to run underneath to cook.
- Slide this omelette onto a plate, roll up into a sausage shape, then slice into 1cm portions and set aside under foil to keep warm.
- Heat 2 tbsps of groundnut oil in the pan. Add the shrimp and shredded pork, along with garlic. Heat for about 45 seconds.
- Grind the Sichuan peppercorns and add to the pan with the Chinese five-spice. Next add the cooked rice and stir-fry for around 4 or 5 minutes. Toss everything carefully so that all the flavours blend together.
- Next add peeled prawns and the sliced spring onions. Add freshly ground pepper and soy sauce to taste.
- Finally, fold in the strips of omelette before serving immediately. Yum!