Left overs

Reading Mr Slater's chapter "Getting most from a roast" my mouth was watering before I got to the end of the first page. And how refreshing for a chef to turn our leftovers into something delicious.
Following Saturday night's pork shoulder, Sunday lunch found us having a main course soup Pork broth with pepper and green leaves.

We had been to Chatsworth farm shop searching for rabbit ( a recipe later this month)  and had had a long walk in the freezing cold so this was a welcome dish. Quick and easy to make using some of our left over pork and juices from the roasting tin.

Tonight we had  Pulled pork baps with carrot and galangal slaw
Again using left over pork - this time shredding the meat and putting the reserved skin and fat under the grill to make crackling to accompany the baps. I have to say this is a very successful way to make really crunchy crackling.

What is galangal?  I had to look this up. It is a root from the ginger family, looks a bit like a knobbly Jerusalem artichoke. Needless to say not widely available in any of my local shops so used ginger instead.

I also served the baps with fat chips making this a very naughty but nice tea!!!!