Japanese-Style Cheese-Stuffed Pork Katsu with Garlic Butter

Infuse molten cheese into the Japanese katsu. Inside its crisp shell is a cheese pull with garlic butter oil glaze for the finishing touch.

Pound the pork loin until it turns thin and tender, brush lightly with Custom Culinary® Garlic Butter Flavored Oil Glaze. Lay on shredded carrot, green pepper, and plenty of mozzarella, roll tight, and chill to set. Coat it with flour, egg, and breadcrumbs, and fry until the crust turns golden. One more brush of the glaze out of the fryer, and plate. The katsu is golden and aromatic. Inside the crisp crust is a cheese pull and juicy pork. The katsu features butter and garlic notes, with vegetables cutting the richness.

With the oil glaze, you can effortlessly prepare a katsu fusing Japanese frying craft with garlic butter flavor.

Made with:

Custom Culinary® Garlic Butter Flavored Oil Glaze

What You'll Need

Amount	Ingredients
300 g	Pork tenderloin
1/3	Carrot
1	Green bell pepper
60 g	Mozzarella cheese
As needed	Flour
1	Egg
As needed	Breadcrumbs
As needed	Custom Culinary® Garlic Butter Flavored Oil Glaze

Preparation

1. Cut the pork tenderloin into slices about 1 cm thick. Place between two sheets of plastic wrap and pound with a meat mallet or rolling pin until tender and about 0.5 cm thick.Remove the top sheet of plastic wrap and brush the pork lightly with Custom Culinary® Garlic Butter Flavored Oil Glaze.

2. Cut the carrot and green bell pepper into fine strips and set out the mozzarella.Place the vegetables and cheese in the center of each pork slice. Starting at one end, roll up tightly to enclose the filling.

3. Wrap the pork rolls tightly in plastic wrap and refrigerate for 15 minutes to firm up and make them easier to handle.

4. Unwrap the pork rolls. Dredge in flour, dip in beaten egg, then coat with breadcrumbs. Coat evenly at each stage and press gently to help the breading stick.

5. Heat a deep pan of cooking oil to 160°C. Add the breaded pork rolls and fry over low heat for about 5 minutes, until golden and crisp. Lift out and drain.Heat the oil to 180°C and fry the rolls again for 30 seconds for an extra-crisp crust.

6. Drain the pork katsu briefly, then brush with Garlic Butter Flavored Oil Glaze. Slice, arrange on a plate and serve.