Cheese-Stuffed Pork Cutlet Rice
Hot Spring Egg and Goldfish Bubble Drink

A healing home-cooked meal featuring crispy, cheese-stuffed pork cutlets over rice, paired with a soft-boiled onsen egg and a refreshing blue goldfish bubble drink.

Ingredients

• 200 g pork tenderloin
• 100 g mozzarella cheese blocks
• 2 cups dry rice
• 2 eggs
• to taste black pepper
• to taste sea salt
• as needed cornstarch
• as needed breadcrumbs
• as needed dried parsley flakes
• as needed nori seaweed sheets
• 50 ml blue curacao syrup
• as needed sparkling water
• as needed goldfish gummy candies
• as needed ice cubes

Instructions

1. 1Add Dry Rice

   

   Measure the appropriate amount of dry rice and add it directly into the black pot of the rice cooker to prepare the base for the meal.

   Tip: Rinse the rice beforehand if preferred, or add it directly depending on the rice type.
2. 2Cut the Pork Tenderloin

   

   Place the fresh pork tenderloin onto a wooden cutting board shaped like a bear and carefully cut the piece in half using a sharp chefs knife.

   Tip: Ensure the knife is sharp to make clean cuts through the fresh meat.
3. 3Dry the Pork Tenderloin

   

   Lift and inspect the cut pork tenderloin on the wooden cutting board, ensuring any excess surface moisture is removed for better seasoning and cooking.

   Tip: Patting the meat dry helps seasonings adhere properly and ensures a better sear.
4. 4Cover with Plastic Wrap

   

   Place the cut pork tenderloin flat on the wooden cutting board and cover it securely with a layer of plastic wrap to prepare for pounding.

   Tip: Plastic wrap prevents the meat from sticking to the mallet and keeps juices contained.
5. 5Pound the Pork Flat

   

   Using a wooden meat mallet, firmly pound the pork tenderloin through the plastic wrap until it becomes evenly thin and flat.

   Tip: Pound evenly from the center outward to achieve a uniform thickness without tearing the meat.
6. 6Season the Flattened Pork

   

   Lift the newly flattened pork cutlet to reveal its tender texture, and prepare to season both sides with freshly ground black pepper and sea salt.

   Tip: Season both sides evenly while the meat is still pliable for maximum flavor absorption.
7. 7Cut the Mozzarella Cheese

   

   Place a block of mozzarella cheese on a wooden cutting board and use a sharp knife to cut it into smaller rectangular pieces suitable for stuffing inside the pork cutlets.

   Tip: Cut the cheese into uniform rectangular strips so they are easier to wrap securely inside the meat.
8. 8Wrap Cheese in Pork

   

   Take a piece of the prepared mozzarella cheese and wrap it tightly inside the seasoned pork sheet, making sure to press the edges firmly together to seal it.

   Tip: Press the edges tight to prevent the cheese from leaking out during the frying process.
9. 9Secure the Pork Roll

   

   Place the stuffed pork cutlet roll on the surface and ensure it is neatly formed and seasoned with black pepper.

   Tip: Ensure the seasoning is evenly distributed across the surface of the meat roll.
10. 10Coat with Cornstarch

    

    Take the prepared meat roll and coat it evenly in cornstarch inside a wooden tray, ensuring all sides are covered before dipping into the egg.

    Tip: Shake off any excess cornstarch so the egg wash adheres smoothly.
11. 11Dip in Beaten Egg

    

    Dip the cornstarch-coated pork roll into a bowl of beaten egg liquid using metal tongs to ensure it is thoroughly moistened for the final breadcrumb layer.

    Tip: Make sure the egg covers the entire surface so the breadcrumbs stick properly.
12. 12Pour Blue Syrup

    

    Pour blue curacao syrup into a tall glass filled with ice cubes, then gently add sparkling water and colorful goldfish gummy candies to build a vibrant and refreshing visual drink.

    Tip: Pour the sparkling water slowly over the ice cubes to maintain the layered visual effect and fizz.

Burn It Off

Frequently Asked Questions