Leftover Pork Pasta

Roast pork was last night. There were leftovers of course. Not that it wasn’t tasty, there was just a lot of pork. I diced it, added some fresh tomato, square pumpkin pieces and onion. Olive oil made an appearance; the stuff from the good jar with the cork. There was no basil, but there always seems to be rosemary around so that made do. Lemon added a bit of acid to set the thing off.

The little square bits of food juxtaposed the spaghetti. Homestyle Italian, I was happy enough. Filled the hole.


Roast Pork with Broccolini, Chive Mash, Caramelised Onion and Pear Reduction

Splendour in the Grass was amazing on the ears, but we’d been barely surviving on raisin toast, festival food and Berocca for three days, so our tummies had been sorely neglected. My crew were all pretty worse for wear when we got home, so I offered to cook anything they wanted. The votes were tallied and roast pork was the verdict. I combed my cookbooks looking for interesting recipes, but they mostly demanded pork belly (so in vogue right now) and half a day of slow-cooking. I had neither and the local Woolies only had a few sorry-looking legs so I had to make do. Apple sauce is the traditional Australian accompaniment to pork, but I had some pears and onions lying around which looked like they’d make a handy couple and I thought I’d improvise. Everyone was happy with the results. I’m sounding like Jamie Oliver without the accent so I’ll stop. The herb garden hadn’t been raided for a while so it was full of fennel, rosemary, chives and continental parsely which were put to use as a stuffing. Given that supermarket pork is so fat-free (read: dry), you need something in the middle or you might as well be eating shoe leather.


  • Leg of Pork
  • Broccollini
  • Two onions, chopped into 4cm strips
  • Two pears, chopped as above
  • Continental Parsley
  • Fennel Leaves
  • Rosemary
  • Potatoes
  • Butter
  • Milk
  • Salt
  • Chives
  • Balsamic vinegar
  • Verjuice


  • Roughly chop the herbs and roll them into the pork leg
  • Rub the crackle side of the pork with butter and salt
  • Roast the leg for 20 minutes at 220 degrees
  • Turn back the heat to 160 degrees and roast for another couple of hours until it is just slightly pink in the middle. Dont’ dry it out. You can eat pink pork.
  • Caramelise the onion over a medium heat in a saucepan for 15 minutes and then add a dash of vinegar, a cup of verjuice and the pears, simmer that on a very low heat until the pork is ready
  • Mash your potato and mix in extra butter and chives
  • Steam the broccollini


Homer: Are you saying you’re never going to eat any animal again? What about bacon?
Lisa: No.
Homer: Ham?
Lisa: No.
Homer: Pork chops?
Lisa: Dad, those all come from the same animal.
Homer: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.