So here we go, as promised: the second installment of my adventures with pork belly.
First and foremost the left over rolled roast formed a lunch the day after. The left over veg was turned into a wonderful bubble and squeak. The cold cuts were then sliced, much thinner than the hot roast, and a little salad on the side with leftover gravy re-heated made for a splendid lunch.

If you cast your mind back (or alternatively you can look back at the previous entry) when I made this roast I took a handful of ribs and of cuts from the underside of the belly. These bones and bits actually contain a surprising amount of very tasty meat. These were all popped in a pan with stock a chopped chili, a bashed garlic clove and some chopped ginger. This was brought to the boil, covered and then allowed to simmer for a couple hours.
This was then strained (reserving he liquid) and, after cooling, all the bits of bone were picked and chopped, producing a nice little pile of delicious meat. I had kept the stalks of a couple of broccoli heads, these were now pealed and finely shredded. A carrot was given the same treatment as was an onion and a couple of left over mushrooms were sliced. Sometimes a cook must stand back from their toils and enjoy looking at ingredients, all poised and ready for action.

I cooked off some noodles and allowed them to cool. Then, with all my ducks were in line I began.
A little garlic, ginger and chili and oil were popped into a smoking hot pan; these were swiftly joined by onion. carrot and the broccoli stem. A period of mad stir frying then ensued and then  the mushrooms and meat were added. After a quick spin of the pan, the noodles were added with a ladle of the reserved stock mix, soy sauce, rice wine, and sesame oil. this was then thickened with cornflour (if its ok for Ken Hom its ok for me) and another meal was created.
From a single slab of belly, six heart main courses were produced. In fact, if push came to shove, I reckon that I could have stretched it even further. Now get to the pork belly before its too late and you need to take out a second mortgage to buy any.

On a very serious note, I dread to think how much cooked meat is wasted. As I write it is early Sunday evening and I can only imagine all those Sunday roasts being sent straight to the recycling or, suffering the indignity of languishing in the back of the fridge till it starts to smell bad. It is vital, both to our pockets and environmentally, that we eat all the meat we buy. it is far too expensive (in many ways) and precious (in even more ways) to throw away.