Leftover roast pork is delicious in many dishes, like my lunch of make-your-own-tacos, and of course, mini sliders. Serve with a side dish of beans sauteed with parsley and garlic for a robust meal in winter, or with a side salad in the summer.

Ingredients:

• 4-6 leeks, washed and with the roots trimmed about 1/2 inch
• Roast pork or another cooked meat, chopped into smallish pieces
• Bread rolls
• 8 oz. pre-cooked beans (we used a tin of butter beans after our lima beans failed to soften in time)
• Chopped garlic or garlic powder
• 2-3 sprigs of parsley, leaves chopped roughly
• Butter, duck fat or oil

Directions:

1. Preheat the oven to 350-400 degrees and put the bread rolls in (they’ll only need 5-10 minutes)
2. Cut the leeks into small pieces
3. Heat 1 1/1 tablespoons of butter/fat/oil in a pan over medium heat
4. Saute the leeks for 4-5 minutes, moving constantly to prevent burning
5. Meanwhile, heat more butter in a small pan and warm the garlic (2-3 minutes if using raw, 1 minute if using powdered/dried)
6. Put the beans into the pan and heat
7. Add the pork or cooked meat to the first pan with leeks, lower the heat
8. After a few minutes when the beans are hot, add the parsley, remove and serve
9. The leek and meat mix should be done, cut the rolls and serve