Cheese-Stuffed Pork Katsu
Originating in Japan, katsu is a panko-crusted fried dish that is frequently made with such base ingredients as chicken, pork, oysters, or tofu. Chunky flakes of panko create a golden brown crust that shatters at the first bite. Recently, cheese katsu has gained popularity throughout Korea and Japan. Like traditional katsu, it is often made with pork or chicken, but what differs is the cheese stuffed in the center, which melts into a tiny cheesy pool once cut open.
This recipe uses block mozzarella to make an extra-oozy middle, but any low-moisture cheese would work well. You can generally find very thin pork cuts prepared in Asian grocery stores, but you can also halve thin boneless pork chops horizontally yourself and then pound them to the correct thickness (you’re aiming for more of a square shape than a rectangle, to fully encase the cheese). To serve, plate with a mound of steaming rice, Japanese curry, or a big leafy salad. —Kiera Wright-Ruiz
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What you’ll need
Stainless Steel Mixing Bowls
$43 At Amazon
Large Skillet
$90 At Amazon
Tongs
$18 $14 At Amazon
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Prepare a dredging station: Whisk ⅓ cup all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ tsp. freshly ground white pepper in a shallow bowl. Whisk 2 large eggs in another shallow bowl. Place 1¼ cups panko in a third shallow bowl.
Step 2
Cut 4 oz. low-moisture mozzarella into eight 3x½" sticks.
Step 3
Pound 8 oz. boneless pork loin, cut into 8 slices, or eight 1-oz. boneless pork loin slices between plastic wrap to ⅛" thick. Pat dry with paper towels and season on both sides with salt.
Step 4
Top a slice of pork with a stick of mozzarella; fold pork up and over short ends of cheese, then roll up into a tight bundle, like rolling a burrito (make sure no cheese is showing). Repeat with remaining pork and mozzarella.
Step 5
Working one at a time, dredge katsu in flour, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in panko, gently pressing to adhere. Transfer to a baking sheet or platter.
Step 6
Pour vegetable oil into a large nonstick skillet to come ¼" up sides and heat over medium-high until shimmering. Working in 2 batches, fry katsu, turning often, until deep golden brown and cooked through, about 5 minutes per batch. Transfer to paper towels to drain.
Step 7
Serve katsu with tonkatsu sauce alongside for dipping or drizzling over.
