Liven Up Your Leftovers ! Lee Kum Kee Plum Sauce review

As we're about to kick off our annual festive visiting spree to both sets of parents, I've been winding down the fridge, using up everything that will go off. I had some leftover cooked pork and veggies (carrots, broccoli, Brussels sprouts) from the Sunday roast (but this would work equally well with leftover turkey), as well as some baked potatoes.

As I'd used a maple syrup glaze on the pork, I thought something sweet would go quite well with the leftovers and looked through the cupboard for inspiration. I found a jar of Lee Kum Kee Plum Sauce that I'd won in a competition earlier in the year and that had been lurking in the cupboard ever since - that sounded ideal !

It has the consistency of honey so it would work well as a glaze or dipping sauce, but the label does say that it can be used as a cooking sauce too. It has a very sweet flavour with a slight tartness coming through. There's no heat from chilli or ginger at all so it's a very family-friendly sauce.

I chopped up the cooked potatoes and put them on to fry in a little olive oil in one pan. I put the chopped pork with a couple of chopped onions in another pan and fried them until the pork was heated through and going crispy and the onions were soft.

I then added the cooked veggies and poured over the sauce.

It's quite a small jar so the flavour was quite discreet and not overpoweringly sweet. It's a great way of jazzing up the leftovers when you're starting to feel all turkeyed out !

Other blogposts you may be interested in :

Madhouse recipe : Jam Sponge-jacks

Madhouse recipe : Festive Flapjacks

Globecooking recipe : Goulash and Spätzle (Austria)