For a summery roast, serve slices of pork with light gravy and a tangy green salad
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Use up pork leftovers
Cook 125g egg noodles according to pack instructions. Heat 750ml chicken stock with knob of fresh root ginger, 1 sliced garlic clove, pinch caster sugar and 2 tbsp soy. Stir in 1 halved pak choi, then cook for 2 mins. Stir through leftover pork slices and noodles. Serve.