Leftover Roast Pork and Mushrooms with Garlic Sauce, a quick and easy dinner recipe with a spicy kick. If you enjoy the classic Chinese takeway dish, you will definitely love this variation which makes the most of the leftover roast pork from your Sunday roast. A fantastic stir-fry recipe that can be served either with rice or noodles.
Transform any leftovers from your roast pork with crackling or roast pork belly into an exciting new dish with this spectacular pork with garlic sauce, a Chinese-style recipe that comes together in just about 20 minutes.
Leftovers don't have to end up in the bin, instead you can create brand new dishes that are as good as the roast you had. My sweet and sour pork with leftover roast pork is still one of my most popular leftover recipes.
And now this delicious new dish that still has an Asian touch, and it's as delicious as can be. Leftover roast pork can be quite dry to enjoy on its own, but smother it in a spicy and aromatic garlic sauce, and it becomes moist and juicy once again.
The list of ingredinets might sound quite long, but the good thing about buying the ingredients you need for a Chinese stir fry sauce, they last for quite some time, so you always have them around when you fancy a Chinese fakeaway.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- leftover roast pork - the recipe calls for cooked pork, you can make this with uncooked pork too, but that will add extra step to the cooking process
- mushrooms - they works really well with the pork and they add extra flavour and a nice texture
- garlic, ginger and spring onions - the very base of any Chinese stir fry recipe
- stir fry sauce - made with light soy sauce for sharpness, dark soy sauce for depth of colour, sesame oil, rice vinegar and sugar - a very basic combo that works every single time
- chicken stock/broth - make the dish saucier
- cornflour - or corn starch is used to thicken the sauce, use it sparingly, we don't want the sauce to be too thick like a jelly
- chilli flakes - for a bit of a heat
Step-by-step photos and instructions
- heat up the oil in a wok or large pan
- add the chopped spring onion, garlic and ginger and stir fry them for 30 seconds to release their flavour
- add the mushrooms cut into half or quarter, and stir fry them until they release their liquid and turn a light brown colour ( see photo 4)
- meawhile make the sauce: in a ramekin or small bowl add the light soy sauce, dark soy sauce, sesame oil, sugar and rice vinegar and mix well
- add the chopped garlic and chilli flakes to the mixture
- once the mushrooms are cooked, add the cubed leftover pork, ang stir fry them for 1-2 minutes to heat up the pork well
- pour in the sauce, add the chicken stock, and leave it to cook for 2 minutes
- make a slurry with the cornflour and water, and pour it over the sauce
- stir fry for 1 minute for the sauce to thicken, then remove it from the heat
Expert tips
Stir frying happens really quickly as it's done over a high heat, so it's helpful to have all the ingredients ready before you start cooking. Once the prep is done, the dish comes together in no time.
You can adjust the level of spiciness and saltiness if you like a hotter / sharper taste, it's entirely up to one's taste buds. You can add red or green chillis to for a spicier touch too.
What to serve with the pork in garlic sauce
Plain basmati rice is my go-to when it comes to Chinese dishes, and my recipe is quick, simple and failproof, you really need to give it a go.
Another great choice would be my sesame noodles, they are flavourful and delicious, and perfect with this saucy pork stir fry.
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Leftover Roast Pork with Garlic Sauce
Ingredients
- 4 cups leftover roast pork, cubed
- 3 tablespoon vegetable oil
- 2 spring onion
- 1 tablespoon ginger puree
- 4 cloves of garlic
- ¼ cup light soy sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- ½ cup chicken stock / broth
- 1 cup closed-cup mushrooms
- 1 tablespoon chopped parsley
- 1 teaspoon chilli flakes
- 1 tablespoon cornflour ( corn starch)
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Instructions
- Heat up the oil in a pan set over a high heat.
- .Chop the spring onions, peel and chop the garlic.
- Add the chopped spring onion, half of the garlic and ginger puree to the pan and stir fry them for 30 seconds to release their flavour.
- Add the mushrooms cut into quarter or half, and give everything a good stir.
- Leave the mushrooms to cook until all their liquid has been absorbed and they star to turn a golden brown colour.
- Add the cubed pork to the pan and stir fry it for 1-2 minutes.
- To make the stir fry sauce, combine the soy sauces, sesame oil, sugar, rice vinegar, the remaining garlic and chilli flakes.
- Add the sauce to the pan, and pour over the chicken stock.
- Leave it to cook for 2 minutes, then make a slurry from the cornflour and 2 tablepsoons of cold water.
- Pour the mixture over the rest of the ingredients, and stri it well for 1 minute for the sauce to thicken.
- Garnish it with chopped parsley and remove it from the heat.
Video
Notes
- Stir frying happens really quickly as it's done over a high heat, so it's helpful to have all the ingredients ready before you start cooking. Once the prep is done, the dish comes together in no time.
- You can adjust the level of spiciness and saltiness if you like a hotter / sharper taste, it's entirely up to one's taste buds. You can add red or green chillis to for a spicier touch too.
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