What the hell do I do with the roast?

If you’re like me, you believe pork is the king of meats: Pigs are friendly and delicious.

A hunk of roast pork for dinner for the holidays is a fine thing, but generally you have leftover pork. One thing you can do with it is cold meat sandwiches; another is to join me in the land of heart-attack meals.

Peel and slice up some potato and chuck it in boiling water until it’s cooked to the point where you’d be happy to eat it.

While you’re waiting for the potato to cook, put some of the leftover fats from last night—you did save the fats, right?—and stick ‘em in a frypan. Slice up your cold, fatty pork, and gently heat it in the pan; you want it to sizzle to a lightly crisp exterior, warming through, and for the fat to render down until it’s crispy. Heating it quickly will just burn things, so take your time.

Stir the pork around the pan so it doesn’t burn.

Once the meat is as crispy as you like, fish it out of the fat and drain it. Leave the fat in the pan. Drain the boiled potato slices, and dump them into the pan and fry until golden with pork fat. Ladle the potato out, chuck it on the plate with the meat. Serve with token vegetables.

Oh, and save the delicious pork fat. There’s more to come.