Chinese Pork, the day after…
So what do you do when you have a good chunk of Chinese Pork leftover in the fridge? Of course you make an Asian inspired soup from it and anything else you have lying around that seems to fit.
So, as this was completely made up as I went along there is no real recipe to share. However I will do my best to remember what I did.
I had two chicken carcasses, with stuffing intact from shop bought BBQ chickens in the freezer, so those went into a big pot of water. After boiling for a good long time I strained all the solids out of the broth and put the broth back on the stove.
A packet of dried Chinese mushrooms was lurking in a box at the top of the pantry so they went in also. A good bunch of silver beet from the garden was washed, chopped roughly and added. The Chinese roast pork was sliced thinly and added also.
Once the mushrooms were tender I added a block of frozen udon noodles to the pot and tasted the results. A blob of oyster sauce, a splash of fish sauce and things seemed to taste just right.
Served up in a nice deep bowl with all the utensils needed (I use a fork and a spoon, I am hopeless at chop sticks) plonked on the couch with an episode of Bizarre Foods to entertain me while I ate. Best leftovers ever!