Thinking Outside Of The Box...or Bowl In This Mattter

So this recipe was inspired by a new quarterly food magazine called Lucky Peach. This issue, which is also their 1st one, was focused on ramen. It touches base on both fresh made and instant ramen. There were recipes written on various was to use instant ramen in cooking...yes, there is more than just "add hot water". Out of both curiosity and boredom, I decided to do my own take on instant ramen.

Pork Roulade with Spicy Coconut Sauce

1 - Nong Shim Instant Bowl Noodles - Kimchi Flavor (separate the noodles, seasoning packet, and dehydrated veggies)

2 - 4oz pieces pork butt, pounded out

4oz cream cheese

1/4c flour

1 egg, scrambled

1 clove garlic, minced

1/2 can coconut milk 

1 teaspoon sambal oelek

1stalk scallion, for garnish

1/2 cup plus 1 tablespoon soy bean or vegetable oil for frying

2 toothpicks

First put the dehydrated ramen noodles in a food processor and grind it for a minute. It will resemble rice grains when its done. Now in a bowl mix together the cream cheese and 1/2 the seasoning packet that the noodles come with. Once its incorporated well set it aside. Using a tenderizing mallet, pound out the pork butt until thin. Spread the cream cheese mixture onto the pork. Now roll the pork and seal it with a toothpick. 

Now its time to bread your roulade. You will need 3 bowls Place the flour in one bowl, the scrambled egg in another, and the ramen in the 3rd. First dredge the roulade in the flour. Before dipping it into the egg make sure your tap off any excess flour. Next dip it into the egg. Finally, roll it around in the dried ramen. 

Preheat oven to 350 degrees F. In a frying pan or wok, heat enough oil to do some shallow pan frying, give or take 1/2 a cup. When the oil is hot, carefully place your roulades in the frying pan. Now let the oil do its job and let it cook the meat until it is golden brown on the bottom side. Once it has reached this color turn it over and brown the other side. Take the roulades out of the pan and place it on a baking sheet and put it in the oven for 12 minutes to continue cooking. 

Now time to prepare the sauce. Mince the garlic. Now in a small pan heat the 1 tablespoon oil. When the oil is hot add the garlic, then turn off the heat. We are not trying to brown the garlic, but cook it enough til its translucent. After 2 minutes has passed, turn the heat on to medium and add 1/2 a can of coconut milk, the dehydrated veggies, and the sambal oelek. Turn to high and once it starts to boil shut it off. 

Pull the meat out of the oven once the 12 minutes has passed. Some of the cream cheese would have leaked out. Scoop the cream cheese that has leaked out into the sauce and heat til it is well incorporated. This will thicken the sauce. Don't forget to take the toothpicks out of the roulades.

Ladel the sauce onto a nice plate. The add your roulades and garnish with scallion. Eat and be happy.