Head Chef Aren Pollack from one-Plated Embarc brings a bright, summer-forward interpretation to pork roulade, balancing fresh acidity, gentle heat and crisp seasonal vegetables.
pork roulade ingredients
1 pork loin, butterflied
1 head napa cabbage, leaves blanched
pork farce ingredients
320 g pork shoulder
270 g cream
80 g egg whites
75 g kimchi, drained and finely chopped
method
Blend the pork shoulder, cream and egg whites into a stiff, whipped mousse, then fold in the finely chopped kimchi and refrigerate. Lay plastic wrap on the work surface and arrange the blanched napa cabbage leaves in an even layer, place the butterflied pork loin on top and pipe a line of farce down the centre. Roll tightly using the plastic wrap to create a firm cylinder, secure the ends and chill to set. Transfer the wrapped roulade to a vacuum bag and seal, then cook sous vide at 63 °C for 45 minutes. Remove from the bag, pat dry and either lightly sear or slice directly for service.
kimchi ingredients
2 kg Chinese cabbage
400 g daikon, sliced
670 g pear
27 g garlic
110 g gochugaru
30 g tomato ferment
coarse salt (for dry salting)
method
Blend the pear, garlic, gochugaru and tomato ferment into a smooth paste. Quarter the Chinese cabbage, salt heavily and let sit for 2 hours before rinsing well and squeezing out excess water. Combine the cabbage and daikon with the paste, ensuring the vegetables are fully coated, then pack tightly into jars to ferment at room temperature for 4 days. Transfer to vacuum bags and store refrigerated.
kimchi beurre blanc ingredients
100 g reduced kimchi juice (from 200 g juice reduced by half)
100 g cold unsalted butter
25 g sushi vinegar
salt, to taste
method
Reduce the kimchi juice to half its volume, then while still hot, blend in the cold butter and sushi vinegar to form a smooth emulsion. Season lightly with salt.
cabbage roll ingredients
1 head cabbage
50 g butter
salt and black pepper, to taste
method
Blanch the outer cabbage leaves and pat dry. Chiffonade the tender inner leaves, then gently wilt them in melted butter and season with salt and pepper. Lay the blanched outer leaves on plastic wrap, spoon a line of the wilted cabbage onto the leaves and roll tightly into a firm, cigar-like cylinder. Chill until set, then portion.
corn & kimchi salsa ingredients
10 g blanched and charred sweetcorn
10 g white onion vierge
10 g chopped kimchi
5 g chives, chiffonaded
5 g kimchi juice
method
Combine the sweetcorn, onion vierge, kimchi, chives and kimchi juice in a bowl, mixing gently. Refrigerate until service.
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