Can I substitute the cheese or the meat in this recipe?

Yes, you can personalize the recipe according to your preferences. You can substitute mozzarella with cheddar, gouda, or cream cheese. If you're not a fan of pork, you can replace it with chicken breast or flank steak.

Can I make Cheese Pork Katsu vegetarian?

Yes, for a vegetarian option, you can consider a cheese-stuffed Portobello mushroom. You'll still enjoy the crispy breadcrumb coating and the melty cheese center without using meat.

What type of pork is best for Cheese Pork Katsu?

Pork sirloin or tenderloin works best for Cheese Pork Katsu because they are tender, lean, and easy to pound into a thin cutlet.

Can I store leftover Cheese Pork Katsu?

You can store leftover Cheese Pork Katsu in the refrigerator for up to 3 days. To reheat, use an oven or an air fryer to retain the crispy texture of the breadcrumbs.

What is the difference between Cheese Pork Katsu and regular Pork Katsu?

The key difference lies in the stuffing. While regular Pork Katsu is just a breaded and deep-fried pork cutlet, Cheese Pork Katsu includes a deliciously gooey filling of melted cheese, enhancing flavor and texture.

Cheese Pork Katsu | LittleChef Asia

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Are you craving a hearty dish that brings the best of Japan and Korea to your kitchen? The cheese pork katsu, a melty, crispy breaded pork cutlet, perfectly fits you. As a rich culinary journey to the Asian continent, this easy-to-follow recipe will leave your taste buds longing for more.

a piece of cheese pork katsu is being dipped in cheesy sauce.

Introduction

Originating in Japan, katsu refers to a breaded, deep-fried pork cutlet. But the cheese pork katsu is a Korean twist on this classic dish, popularized in Korea, making it a star of Korean cuisine. This Korean katsu recipe includes mozzarella cheese, the champion ingredient giving the dish its signature gooey texture.

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Key to the Crispy Texture: Panko Breadcrumbs

Breadcrumbs are crucial in achieving that delectable crispy texture in cheese pork katsu. While any breadcrumb will work, panko breadcrumbs are a unique Japanese variant that is lighter, flakier, and creates a more distinctive crunch. Panko breadcrumbs are made from bread without crusts, resulting in larger, more airy crumbs. When fried, they absorb less oil and grease, which means you get a crispy, breaded pork cutlet that isn’t overly greasy. Making homemade breadcrumbs enhances the freshness and taste of your dish, and using panko will ensure your cheese pork katsu has the ultimate crunch.

a series of photos showing how to cook cheese pork katsu.

An Enriched Culinary Experience: Mirin

a jar of kikkoman al-mirin oil on a white background.

Consider incorporating mirin, a sweet rice wine prominent in Korean cuisine, to elevate your cheese pork katsu. Mirin is a common addition in many Asian dishes, known for its ability to subdue strong odors in fish and meat while adding a rich, umami flavor. A dash of mirin can introduce a layer of complexity and sweetness to your cheese pork katsu, providing an enriched culinary experience.

a series of pictures showing how to cut meat and vegetables.

Serving Suggestions: The Perfect Companions

While the cheese pork katsu shines on its own, pairing it with the right side dishes can turn a delicious meal into a feast. A fresh cabbage salad, with chopped green cabbage, thinly sliced apples, and onions tossed in a light vinaigrette, provides a crunchy, refreshing contrast to the rich katsu. Fried rice or a portion of katsu curry can also be a hearty accompaniment, giving you a taste of Korea right at your dining table. Serve your crispy cheese pork katsu on a warm plate, cut it into slices to show off the molten cheese, and watch your family and friends’ eyes light up.

a series of photos showing how to make cheese pork katsu.

Tips and Alternatives

a stainless steel hammer with a black handle.

Flexibility is the spice of home cooking. Consider substituting the mozzarella with other cheese variants for a different flavor profile. Cheddar, gouda, or even cream cheese can add a delightful twist to your cheese pork katsu. Chicken breast or flank steak can be equally delicious if you’re not a fan of pork. Lastly, for those who prefer a vegetarian option, consider a cheese-stuffed Portobello mushroom. You’ll still get the crispy breadcrumb coating and melty cheese center in a meat-free package. Remember, the best dishes are the ones that make you and your loved ones happy, so don’t be afraid to experiment and make this cheese pork katsu recipe your own.

two pictures of a person cutting up cheese pork katsu.

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Cheese Pork Katsu

5 from 1 vote

Course: Main, AppetizersCuisine: Korean, JapaneseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per Serving

290

kcal

Total time

minutes

Cheese Pork Katsu is a popular Korean adaptation of the Japanese breaded pork cutlet. This recipe combines the crunchiness of a panko breadcrumb-coated pork cutlet with the gooey, melty delight of mozzarella cheese. Paired with fresh cabbage salad or fried rice, it promises an Asian culinary adventure right in your kitchen.

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Ingredients

US Metric

4 slices 4 slices Pork (Sirloin or Tenderloin)
200 grams 200 grams Mozzarella Cheese
2 tbsp 29.57 ml Mirin or Rice Wine (Cooking Wine)
Salt and Pepper
Flour (for coating)
Panko or Fresh Breadcrumbs (for coating)
Eggs (for coating)
Oil for Frying
Optional
10 grams 10 grams Carrots (julienne)
10 grams 10 grams Red and Green Bell Pepper (julienne)
10 grams 10 grams White Onion (julienne)

Directions

Marinate the Pork: Start by pounding the pork slices into flat sheets. Add cooking wine, salt, and pepper for flavor, then marinate for 10 minutes. Remember, using plastic wrap can prevent the meat from tearing.
Prepare the Cheese: Cut your mozzarella block into 5cm-long pieces.
Assemble the Katsu: Lay your marinated meat and mozzarella on plastic wrap. Fold the meat’s sides over the cheese, roll it up, and fix its shape with the plastic wrap.
Coat the Cutlet: Unwrap the meat, then roll your cutlet in flour, beaten egg, and breadcrumbs.
Fry to Perfection: Heat the cooking oil to 160˚C, then fry the cutlet until golden brown.
Serve: Vertically cut the pork cutlet in half and place it on a plate. Enjoy your crispy, cheesy pork katsu with a cabbage salad, or pair it with fried rice for a complete meal.

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Frequently Asked Questions

Can I substitute the cheese or the meat in this recipe?

Yes, you can personalize the recipe according to your preferences. You can substitute mozzarella with cheddar, gouda, or cream cheese. If you’re not a fan of pork, you can replace it with chicken breast or flank steak.
Can I make Cheese Pork Katsu vegetarian?

Yes, for a vegetarian option, you can consider a cheese-stuffed Portobello mushroom. You’ll still enjoy the crispy breadcrumb coating and the melty cheese center without using meat.
What type of pork is best for Cheese Pork Katsu?

Pork sirloin or tenderloin works best for Cheese Pork Katsu because they are tender, lean, and easy to pound into a thin cutlet.
Can I store leftover Cheese Pork Katsu?

You can store leftover Cheese Pork Katsu in the refrigerator for up to 3 days. To reheat, use an oven or an air fryer to retain the crispy texture of the breadcrumbs.
What is the difference between Cheese Pork Katsu and regular Pork Katsu?

The key difference lies in the stuffing. While regular Pork Katsu is just a breaded and deep-fried pork cutlet, Cheese Pork Katsu includes a deliciously gooey filling of melted cheese, enhancing flavor and texture.