Leftover roast pork

It's not exactly keeping warm, but it's avoiding waste. So! Close enough. Here's another recipe.

We had:

leftover roast pork

gross gone-over white wine

garden-grown small onions

a ratty scraggly old cabbage.

I made:

Recipe:

Chop pork into slices, cover lightly with five-spice and a splash or two of dodgy wine. Put them in a bowl, cover, and shake. Put to one side.

Chop home-grown onions (you can get onion sets (tiny tiiiny onions) or seedlings or seeds from garden centres, and grow them in an allotment or windowbox or pot), fry lightly with some garlic and sunflower seeds and half a teaspoon of sesame oil.

Add half a cup of water, a glass of wine, a chicken stock cube, three tablespoons of soy sauce, sa good sprinkling of light brown sugar and some chopped fresh ginger if you have it. Boil for a minute or two.

Pour the liquid, onions and seeds into the oven-proof bowl you have your pork in. Add a spoonful of cornstarch if you prefer a thicker gravy-soup.

Put in medium-temperature oven!

Wash large potatoes and take out any nasty bits. Third or quarter them, put in a pan and sprinkle with oil (I use pumpkin seed oil) and lemon juice. Put in oven above the pork.

Bake for forty minutes. After thirty of those minutes, chop cabbage and put water on to boil. Boil cabbage with a splash of soy sauce and lemon juice for seven minutes.

Serve!

Everyone enjoyed it well! So did I.