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You are here: Home / coconut milk / Leftover Pot Roast Ramen Bowl

Leftover Pot Roast Ramen Bowl

August 10, 2015 By Laura 8 Comments

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This Leftover Pot Roast Ramen Bowl is a fantastic way to use up leftovers–in this case I used a Malaysian Pork Shoulder in Caramelized Soy Sauce, but most pot roasts would work. This is a blueprint rather than a formal recipe, because what specific ingredients you use and how much will depend on what you are starting with. Affiliate links have been used in this post to link to items I am discussing.

Leftover Pot Roast Ramen Bowl: Take any leftover pot roast--in this case a fabulous Malaysian Pork Shoulder in Caramelized Soy Sauce--and turn it into a fantastic ramen bowl the next night!

I have never been big on re-purposing leftovers. I should be, I know. It prevents waste and keeps people from getting bored. But the way we cook is such that after cooking one night, I don’t really feel like dealing with the kitchen the next night and would rather just eat the same thing.

In this particular case, I had made a Malaysian Pork Shoulder in Caramelized Soy Sauce, a recipe that I have always wanted to re-photograph for this blog. I messed up though–it is apparently one of the few recipes out there that does not go from Dutch oven to slow cooker without some tinkering, as the result, while decent, was not nearly as intense as when I made it in the oven. I have some ideas for how to fix it–it is a fantastic recipe–but in the meantime it was hard to get super-enthused about my leftovers since I was grouchy at having not gotten the results I had imagined.

Leftover Pot Roast Ramen Bowl: Take any leftover pot roast--in this case a fabulous Malaysian Pork Shoulder in Caramelized Soy Sauce--and turn it into a fantastic ramen bowl the next night!

But in the meantime I hated the idea of not eating the leftovers. The pork was succulent, cooked perfectly. And it had been made with a bone-in shoulder, so the liquid was silky with gelatin. And it was delicious, it just needed more. In other words, what might not be quite intense enough for a sauce was more than intense enough for the base of a broth–especially since I added homemade frozen beef broth to it.

This was divine inspiration I tell you.

In this particular case, I decided because the original dish came from an Indian Malaysian cookbook, I did not want to use curry powder–but it would work in this and other cases if it is all you have. Instead I roasted some whole cloves and cardamom seeds in oil (the dish already had cinnamon and star anise), fried onions in that (the dish already had a lot of garlic and ginger, so I skipped those), added a lot of zoodles (zucchini in the shape of noodles) and then added ground turmeric, paprika and my garam masala. To this I added corn (because it is summer), beef broth, coconut milk and fish sauce. I also fished the pork out of the leftovers, set it aside, and added the pork shoulder bone and all of the leftover “au jus” to the mix.

Leftover Pot Roast Ramen Bowl: Take any leftover pot roast--in this case a fabulous Malaysian Pork Shoulder in Caramelized Soy Sauce--and turn it into a fantastic ramen bowl the next night!After letting it simmer to concentrate the flavors, all that was left was to assemble the dish. I heated the pork separately (I did not want it to dry out in the simmering soup), placed ramen noodles at the bottom of a bowl, and then used the pasta spoon to fish out the onions and zoodles to mix with the noodles. Then I ladled broth over that, added pork chunks, caramelized onions and a little kecap manis (ABC Indonesian Sweet Soy Sauce) to each bowl. You could also add eggs. Those who liked it spicy added some Sriracha.

Alex was not home for this meal, but the three of us who were enjoyed it immensely. The texture of the zoodles was fantastic with the ramen noodles (I liked them mixed) and kept me from eating way too many noodles. I think I am going to start turning all of my leftover pot roasts–and you guys know I make a lot!–into ramen bowls.

How would you turn leftovers into a ramen bowl?

Leftover Pot Roast Ramen Bowl: Take any leftover pot roast--in this case a fabulous Malaysian Pork Shoulder in Caramelized Soy Sauce--and turn it into a fantastic ramen bowl the next night!

 

Filed Under: coconut milk, corn, curry powder, Malaysian, pork, Ramen, Spiralized, zucchini Tagged With: curried, Indian, leftovers, Malaysian, noodles, pork, pork shoulder, pot roast, ramen, ramen bowl, spiralizer, zoodles

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Comments

  1. Joanne says

    August 10, 2015 at 7:32 am

    I rarely repurpose leftovers either, for exactly the same reasons you mention! But there are some instances where the leftovers in a new form are so much better than the original meal…and this is definitely the case for this soup!

    Reply
  2. Michelle @ The Complete Savorist says

    August 10, 2015 at 6:51 pm

    I am a huge left-over repurposer. Feel free to send me yours anytime! This looks wonderful.

    Reply
  3. Patricia @ Grab a Plate says

    August 10, 2015 at 10:58 pm

    Fabulous idea! This looks so good, and I love the half-and-half zoodle/ramen combo. Brilliant!

    Reply
  4. Healing Tomato says

    August 10, 2015 at 11:06 pm

    I cannot tell you how many times I have discarded some leftovers. This would be a great idea to combine them into a ramen bowl recipe.

    Reply
  5. Erin says

    August 10, 2015 at 11:33 pm

    I have to confess that I’ve never made a ramen bowl of anything!! I love this idea. I am a HUGE leftover repurposer but generally only when I purposefully cook extra in order to have leftovers for a future meal I already have in mind. 🙂

    Reply
  6. Rachel @ Simple Seasonal says

    August 11, 2015 at 9:47 am

    What a great use of leftover pot roast! I’ll definitely be tucking this away for future use!

    Reply
  7. Sabrina says

    August 11, 2015 at 11:09 am

    Oh my goodness, this dish looks amazing! What a perfect second round meal!

    Reply
  8. Teresa Williams says

    August 13, 2021 at 2:21 am

    I’m doing this at 11:20 pm thank you 🥺🙏🏼

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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