When you have some pork roast, don’t let any spare bits hang around sadly. Make these!
I’ve given the basic directions and quantities for ingredients. Really, this is a ‘leftovers’ dish, so you can adjust amounts to suit your needs. What you need to remember is that you always put in less filling than you think you’ll need 🙂
This recipe can be gluten-free, dairy-free, nut-free, and low-carb.
Serves 2-4, depending on what else you eat them with
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients:
- 1 Tablespoon coconut oil
- 2 handfuls leftover pork roast, cut into bite-sized slices
- 1 Tablespoon soy sauce (or tamari)
- 1/3 teaspoon each dried coriander, mixed spice, and chilli
- good grinding black pepper
- 4 eggs, beaten
- sango sprouts, to serve (optional)
Method:
1. Heat the oil over high heat in a small, non-stick frying pan. Add the pork, soy sauce, and spices, stir-frying for a couple of minutes (until crispy). Remove to a bowl.
2. In the same, unwashed frying pan, tip in a small amount of beaten egg. You want enough to cover the base of the pan. Cook over medium heat until just about set.
3. Place a small amount (a spoonful or so) of pork onto the centre of the omelette. Gently lift one side of the egg, using a spatula and a fork, and roll onto the pork. Continue rolling and folding, in the pan, as if you were making a wrap (burrito!). Slide onto a plate.
4. Repeat this process with the remaining egg and pork. Top the finished rolls with sango sprouts, and enjoy! 🙂