Create a different meal with leftover pork
roast. Serve along with Spanish rice and Jicama and Orange Salad.
Pork Tostado
with Plum Sauce
1 pound boneless cooked
pork loin, chopped or shredded
1 (16 3/4-ounce) can whole purple plums
1 clove garlic, minced
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon lemon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 flour tortillas
1 cup shredded red cabbage
3/4 cup shredded Monterey Jack cheese (3 ounces)
1/2 cup diagonally-sliced green onion
Fresh cilantro (optional)
Drain plums, reserving
3/4 cup of the juice. Remove pits and discard. Coarsely chop
plums. Place plum juice, plums, garlic, brown sugar, soy sauce,
lemon juice, cinnamon and ginger in blender container or food
processor; puree or process till smooth.
In a large skillet combine
pork and plum mixture. Bring to boiling over medium-high heat.
Reduce heat and simmer, uncovered, for 30-40 minutes or until
sauce is reduced enough to just coat pork.
Meanwhile, place tortillas
on ungreased baking sheet. Bake in a 425 degree F. oven for 10-12
minutes or until crisp.
Spoon pork mixture onto
tortillas. Sprinkle cabbage, cheese and green onion atop. Garnish
with cilantro, if desired.
