Another idea is a stir-fry - saute garlic, cabbage, onions, bell peppers and shredded carrots until just bite-tender then toss in the leftover pork, diced, and toss with linguine. If you like spicer, you could add jalapenos or serranos to the saute.
Here's another idea - I'll just post the recipe since it will give you a better idea for quantities. it's from one of my cookbooks. Don't let the long list intimidate, everything goes together so fast - it is a great weeknight dinner.
While this is a wonderful sandwich, we also love the pork and sauce over rice, noodles and mashed potatoes ~ I think my husband would top a cookie with it. The sandwich is a take off of a recipe from my favorite magazine, Cuisine at Home.
1/2 cup Hoisin sauce
1/4 cup honey
2 Tablespoons ketchup
2 Tablespoons chili garlic sauce
2 Tablespoons rice vinegar
2 Tablespoons minced fresh ginger
2 Tablespoons vegetable oil
3/4 lb. julienned or thinly sliced pieces of leftover pork
Salt and pepper to taste
4 slices of crusty bread cut about 1-inch thick
1 Tablespoon butter, softened
1/2 cup chopped green onions
Preheat oven to 450°F.
Combine in a small bowl the Hoisin sauce, honey, ketchup, garlic sauce and rice vinegar; set aside. In a non-stick skillet, over medium-low heat, sauté the ginger in oil for 1 minute until it is fragrant; add the pork along with Hoisin sauce mixture. Season with salt and pepper to taste.
Cook just until heated through. Butter one side of each slice of bread; place on a baking sheet and brown in a 450° F. oven until nicely browned.
On four plates start layering with the slice of toast; divide the sliced pork between the plates; top with the shredded lettuce and the green onions. Drizzle any remaining sauce over the sandwich. Makes 4 servings.
Open-Face Hunan Pork Sandwich
Making use of leftover pork, ham, and bread