Really Good Roast Pork Leftovers

We bought a larger joint of pork than we needed yesterday so that we would have leftovers for this evening. Stephen suggested we turn them into something vaguely Mexican so, when I got home from work, I started on some guacamole.

We had some leftover gravy too which Stephen used as the starting point for the sauce. Into the Magimix went a rehydrated ancho chilli, some garlic, cumin seed, coriander leaf and a little tomato puree. This was added to a saucepan with the leftover gravy and brought up to simmering point. Next we added the leftover shredded pork which was heated through until hot.

We served the pork with yet more leftovers: the garlic Spring greens from yesterday’s lunch. All wrapped up in corn tortillas with the guacamole and some grated cheese.

This turned what could have been some rather dull, dry leftover pork into a really interesting and tasty dinner. The ancho chilli adds a warm, deep flavour which is reminiscent of long, slow-cooked meat and works really well with the bright and zingy guacamole.