Kimchi-Stuffed Tonkatsu

Ingredients

• 4 cutlets Pork Loin (center-cut, 1-inch thick)
• 1 cup Napa Cabbage Kimchi (well-fermented, finely chopped)
• 0.5 cup Fresh Mozzarella or Gouda (shredded)
• 0.5 cup All-purpose flour
• 2 pieces Large eggs (beaten)
• 2 cups Panko breadcrumbs
• 1 teaspoon Kosher salt and black pepper
• 4 cups Neutral oil (for deep frying)
• 1 tablespoon Gochujang (for the dipping sauce)(optional)
• 0.25 cup Tonkatsu sauce

Instructions

1. 1

   Squeeze the excess liquid from the chopped kimchi using a cheesecloth until very dry to prevent the pork from steaming internally.

2. 2

   Butterfly each pork loin cutlet by slicing horizontally through the center, leaving one edge attached, then pound gently with a meat mallet to an even 1/4-inch thickness.

3. 3

   Place a thin layer of the dried kimchi and a sprinkle of cheese in the center of the butterflied pork, leaving a 1/2-inch border at the edges.

4. 4

   Fold the pork over the filling and press the edges firmly to seal; use a toothpick if necessary to ensure no filling escapes during the frying process.

5. 5

   Season the exterior of the stuffed pork with salt and pepper, then dredge thoroughly in flour, dip into the beaten eggs, and coat generously with panko breadcrumbs.

6. 6

   Heat the oil in a heavy-bottomed pot to exactly 340°F (170°C).

7. 7

   Fry the cutlets one at a time for 5-6 minutes, turning once, until the crust is deep golden brown and the internal temperature reaches 145°F.

8. 8

   Rest the tonkatsu on a wire rack for 3 minutes before slicing into thick strips to allow the cheese to set and the juices to redistribute.