Roast pork eaten fresh with steaming hot rice is great. But I think leftovers are even better if you do what I do .

Many times I buy extra just so I can keep some in the fridge for the next day. It’s quite hard and not as tasty if you just pull it out of the fridge and reheat it. Here’s what I do with my leftover roast pork.

First I cut up the larger pieces into smaller pieces. With my wok on medium heat, I saute a few cloves of chopped garlic and when it’s fragrant, I add the roast pork. Then in goes a teeny-weeny drizzle of dark soy sauce, a teaspoon of sugar and a small splash of soy sauce.

Saute for about 7 minutes or so to ensure all the roast pork pieces are coated with the sauces and the roast pork skins brown lightly to a crisp.

In a fraction of the time it takes for me to get my secure online backup done, I’m ready to serve my aromatic leftover roast pork with steaming hot rice and fresh sliced cucumbers. Seriously put your nose to the roast pork and breathe in. Heaven ! You gotta try this!

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