Saturday, August 24, 2013

Roast Pork with Cantaloupe Salad


Sunday 18 August
There is still a giant chunk of last Sunday's roast pork in the refrigerator, with its juices all jellied to an amber aspic.  So there's nothing wrong with just slicing it up, dressing it with its jelly, and serving a perfect summer melon salad on the side. 

Oh, and it uses up things we have around, like Thai basil and lots of chiles (see yesterday's post).

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