Got enough leftovers and tired of finding ways to re-create meals? Here is a quick recipe I came up with while trying to decide what to do with leftovers Griot (Pork Bits). Pork Meat Pockets (Griot Pockets) is not only perfect for lunch but dinner as well.
I had these for dinner and decided to add this great idea to my meal plan. Not only I can have lunch the next day when I make Griot, I can also add a salad and have a complete and healthy meal as well.
For the past few weeks, I have been somewhat of a robot. Working nonstop on so many projects that I have been finding myself creating meals with leftovers. Have you ever noticed that leftovers always taste better when re-created as another dish? So bizarre and so good!
I find that when reheating meat, a little butter and ground black pepper go a long way. But now that Noubess my meal ideas are endless. I can either use one of the condiments or add a little bit of steak seasoning when reheating the pork. Both ingredients give the meat a “je ne sais quoi taste.”
Adding other ingredients such as lettuce, tomatoes, avocado, and mayonnaise is just icing on the cake. The Hot and Spicy Pineapple with Herbs tastes phenomenal when mixed with mayonnaise. A whole new meal altogether!
I rarely buy Whole Wheat Tin Bread because I have been baking my bread for a while now, and this time, it paid off; the Whole Wheat Thin Bread was very handy. Adding the ingredients one by one to create a delicious Pork Meat Pockets or Griot Pockets was one of the best ideas I had with a tired brain.
Alternatively, you can use any type of bread you prefer. I also like to use a French Baguette to make sandwiches with leftover meat. The French Baguette holds all the ingredients in place. Any other crusty bread will also work.
Next time you have leftover meat, don’t be discouraged, create another meal with it and I promise you will even forget what it was before. And by the way, this is a great idea for sandwiches when traveling. Have fun re-creating dishes with our Noubess’ condiments and spices.
*** originally published July 16, 2014