Roast Pork and Garlic Sauce Using Leftover Pork Roast

Roast Pork and Garlic Sauce is one of those weeknight dinners that’s quick, easy, and can use up leftover pork roast which is very budget friendly as well.

Ingredients

• 1 pound leftover pork roast (or pork tenderloin or boneless pork chops)
• 2 cups broccoli
• 1 bunch scallions, cut into 2-inch lengths, white and green parts separated
• 2 dried thai chilies
• 2 cups cooked white rice for serving

Marinade:
• 2 tablespoons peanut or vegetable oil
• 2 tablespoons garlic, peeled and chopped
• 3 tablespoons low sodium soy sauce
• 2 tablespoons Hoisin Sauce
• 2 tablespoons ketchup

Garlic Sauce:
• 1/4 cup low sodium soy sauce
• 1 1/2 tablespoons garlic, peeled and chopped
• 1 teaspoon rice wine vinegar
• 1 teaspoon sugar
• 1 teaspoon chili oil with sesame oil (check the Asian isle) if you can't find that a couple dashes of Sriracha and a sprinkle of sesame seeds should be close to the same flavors.

Instructions

1. Coat meat with marinade and refrigerate 1 hour to overnight
2. Put oil in a large skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
3. Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add broccoli and white parts of scallions, and stir; cook a couple minutes, stirring occasionally.
4. Stir in green parts of scallions; cook for 30 seconds, then add garlic sauce. Serve immediately, over white rice.

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