Foodie Friday - One Roast Pork, Four Meals

Last Sunday I made a traditional roast pork dinner. With only my husband and me in the house now, we had plenty of leftovers and managed to put them to good use.

One night we had an improvised version of Hu Tieu do Bien, a Vietnamese soup. It's fast and easy when you add the thinly sliced cooked pork just before serving.
Next up was a batch of guilt free Roast Pork Egg Fu Yung. Making the pancakes in a non-stick skillet really reduces the calories.

For the sauce,I used defatted leftover gravy as the base, and enhanced it with a dash of soy, a bit of mirin, a little rice wine vinegar, and a few drops of sesame oil.
Tasted like the restaurant version. Always does.

Tonight, we thoroughly enjoyed another round of the Asian Street Sandwiches that I did a post on back in June. They're always a treat.

With such different dishes, we didn't grow tired of eating the same meat all week, but just to change things up a bit, I may have to declare next week vegan!

Please go visit Designs by Gollum to see who else has cooked something up for Foodie Friday.

Foodie Friday - The Anatomy of a Killer Sandwich

When is a humble sandwich not so humble? When it's an Asian Street Sandwich created by Guy Fiore of Food Network fame. I stumbled upon this recipe in the July 2009 issue of Family Circle magazine, and knew on the spot that we'd have to give it a try.

See those rays of light that seem to be emanating from this delightful creation??? I'm sure they're no accident, because this sandwich is heavenly.

Thin slices of seasoned roast pork, marinated cucumbers, lettuce, cilantro and a spicy mayonnaise, are all tucked into a lightly toasted club roll.

The resulting sandwich is a movable feast that will bring you to your knees in thanksgiving.

I usually have trouble finishing one sandwich. The night we made these I polished off 2 with no problem! (I convinced myself that a second serving was necessary for blogging purposes...I thought it would be a noble thing to obtain better Foodie Friday photos.)

We had half of a leftover teriyaki roast pork loin sitting in the fridge, so I didn't need to prepare the meat. We just whipped up the mayonnaise and marinated the cucumbers. What a great way to use left over pork!

For the cucumbers:

Marinate thinly sliced, peeled cucumber in 1 T. soy sauce, 1 T. brown sugar, 1/4 C. rice wine vinegar, 1/4 C. mirin, and 1 T. fresh minced mint for 10-15 minutes.

For the mayonnaise:

Mix together 1/2 C. mayo, 1 T. oyster sauce, 2T. chili garlic sauce, and 1 t. sesame oil. Let stand for 5 minutes. (Use less chili garlic sauce if you're not a fan of spicy food, but do use at least a little!)

Assemble, enjoy, and then reminisce about it next day with your significant other!

Please visit our Foodie Friday hostess, Michael Lee, at Designs by Gollum. She has Mr. Linky up, running and ready to take you on a whirlwind tour of what's cooking in the blogosphere.