- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 372.6
- Total Fat: 8.5 g
- Cholesterol: 50.3 mg
- Sodium: 1,375.2 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 4.0 g
- Protein: 24.2 g
Pork Roast Hot Pot Pseudo-pieSubmitted by: BELASARIA
IntroductionA great use for leftover roasted pork! To cut down on the prep time, I used thinly sliced potatoes as my bottom and top crusts. A great use for leftover roasted pork! To cut down on the prep time, I used thinly sliced potatoes as my bottom and top crusts.
1/2 cup onion, finely chopped
3 small stalks celery, finely chopped
1 tsp olive oil
3 medium potatoes, sliced thin length-wise
1/2 TBS fresh rosemary, finely chopped
8 oz roasted pork, chopped
1 cup brown gravy
Non-stick cooking spray
In a non-stick saute pan, heat olive oil on medium. Add onions and cook until slightly translucent. Add celery and cook until it and onions are translucent. Add rosemary. Stir thoroughly.
Add chopped pork and gravy. Stir. This will NOT be soupy. Turn off stove.
Using a mandoline, thinly slice the potatoes length-wise, discarding the skin ends. Place potatoes in a single layer on bottom of dish, making sure the ends overlap.
Add pork and gravy filling. Layer the remaining potatoes over the filling, making sure the ends overlap. Spray lightly with cooking spray (this helps browning).
Place in oven and bake until potatoes on top are slightly brown and tender.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user BELASARIA.