One
Roast pork belly with rice and veggies, hot. I ate all the crackling in one go, standing in the kitchen, gnawing on the non-crispy stub until my teeth begged for mercy.
As I tidied & washed up I took out an oven dish and put the rest of a the leftover rice as a bed, with slices of cold pork on top. Foil over, in the fridge.
Two
Day two, home late, I put the oven on to 200 degrees and bunged in the porky-rice dish, still foil covered. I wandered back after 25 mins or so and cooked some frozen peas to throw over. The pork had softened up and its fat lubricated the rice. Gorge-pants.
Three
The last 4 or 5 slices of cold pork went into the oven for 25 mins, on high. As before, it released its tasty fat and also crisped up the edges. I cooked noodles (you need more than one sheet, one is never quite enough) with chunky-sliced leeks; drained them, then tipped the noodles & leek into the hot pork dish. A modest glug of toasted sesame oil and a less modest slick of soy sauce perfected it all. A quick stir then down the hatch.
Disclaimer: if you have a hot lime pickle problem, you will already know that this condiment goes well with all these dishes. Because lime pickle goes with almost anything if you have a pash on it.
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