Baek Jong-won's Ball Katsu (Menchi Katsu)

Cooking tips 💡

• Ask your butcher to grind 70% pork hind leg with 30% back fat to keep the patties juicy and tender instead of dry.
• Adding too much breadcrumbs makes shaping easier but weakens the meat's natural flavor, so adjust the amount while checking the consistency.
• After making the mixture, let it rest in the refrigerator for about a day before frying; the onion aroma will infuse into the meat, making it even more delicious.
• Since the patties are thick, frying at too high a temperature can burn the outside, so cook them gently over medium-low heat until fully cooked through.

Recommended for 🙋

• ⭐Those looking for a savory, crispy snack to enjoy with a cold beer at home.
• ⭐Those who want to make a special fried dish using affordable pork hind leg.
• ⭐Those who love menchi katsu with a crispy exterior and juicy meat-onion texture inside.