International dishesFried DishesKoreaabout 40 minutes
These crumbed pork rolls with ham and cheese live or die by the seam. One gap in the roll and all the cheese runs into the oil. The filling is stacked in order, ham, mozzarella, sesame leaf, then cheddar, and the whole stack is cut in half once it is built.
The pork is pounded soft and moderately thin, since pounding it too far tears it during rolling. Each roll goes through all purpose flour, beaten egg and panko before it meets the oil.
This batch weighs about 581g, at roughly 255 calories per 100g.
Method
On a clean board, stack a slice of ham, a slice of mozzarella, a sesame leaf and a slice of cheddar, repeating in that order until everything is used, then cut the stack in half.
Rinse the pork, rub it with coarse salt, rinse it again and drain it.
Cut the pork into bite sized pieces and pound them with a mallet until soft and thin, stopping before they tear.
Lay a slice of pork on the board, scatter salt and ground pepper evenly over it, set the filling in place and roll it up so it is closed.
Crack 2 eggs into a tray and beat them. Roll each piece of pork through 50g of all purpose flour, dip it in the egg, then coat it in 50g of panko breadcrumbs.
Deep fry them over medium heat until evenly golden, lift them out to drain and cut them into bite sized pieces.
Tips
Roll them tightly so the cheese does not run out during frying.
Perilla leaves stand in for sesame leaves and are easier to find, with the same fragrance.
Pound the pork moderately, since too thin tears while rolling.
Fry over medium heat, as high heat burns the crumbs before the pork is done.
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