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Japanese Pork Cutlet (Tonkatsu) with Kimchi and Camembert Cheese - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese Pork Cutlet (Tonkatsu) with Kimchi and Camembert Cheese.
It's a recipe for a Japanese pork cutlet (tonkatsu) that has a great combination of kimchi and Camembert cheese. The taste of kimchi and camembert cheese is delicious enough, so you don't have to season it. It's easy to make. we recommend this recipe because you can change the type of cheese or arrange it.
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Cook time

40 minutes

Ingredients
2 servings

  • Pork belly
    230 g
  • Camembert cheese
    50 g
  • Kimchi
    150 g
  • Cake flour (Pastry flour)
    20 g
  • Beaten eggs
    1
  • Panko-breadcrumbs
    as needed
  • Frying oil
    as needed

How to make

  1. 1. Roughly chop the kimchi and cut Camembert cheese in half.
  2. 2. Roll Step 1 with 2 or 3 pieces of pork belly, so that Step 1 does not come out.
  3. 3. Mix cake flour (pastry flour) and beaten egg.
  4. 4. Coat the whole surface of Step 2 in the order of Step 3 and the breadcrumbs.
  5. 5. Deep-fry Step 4 at 170℃ (338°F) until the pork belly is cooked through, and the batter gets golden brown.
  6. 6. Drain off the oil, place Step 5 on a plate, and it's ready to serve.

Tips for cooking

Kimchi is easier to wrap and eat if you chop it to some extent. You can substitute your favorite cheese instead of Camembert cheese. You can also substitute your favorite meat.

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