Before we delve into the scrumptious details of making Pork Katsu Sandwiches, let’s consider what complements this dish beautifully. A side salad with fresh greens, lightly dressed in vinaigrette, can add a refreshing crunch. 

A bowl of miso soup can give that umami kick, settling in nicely with the rich flavors of the sandwich. For something a bit heartier, sweet potato fries sprinkled with sea salt make an excellent pairing.

Today, we’re whipping up a beloved Japanese comfort food: the Pork Katsu Sandwich. 

Picture this: crispy, golden pork cutlets nestled between soft, pillowy bread, all topped with a drizzle of tangy tonkatsu sauce and crisp cabbage. It’s crunchy, savory, and downright irresistible.

 I still remember the first time I savored this sandwich at a tiny izakaya in Tokyo. The flavors danced on my palate, and I’ve been hooked ever since. Whether you’re looking for a satisfying lunch or a fun dinner option, this recipe will not let you down.

So grab your apron, and let’s get started on creating an irresistible Pork Katsu Sandwich that will charm your taste buds!

Why This Recipe Works?

There’s a reason this recipe for Pork Katsu Sandwiches is a fan favorite. Let’s break down what makes it so fantastic:

1. Crispy and Juicy Pork Cutlets
The pork is double-breaded—first with flour, then dipped in beaten egg, and finally coated with panko breadcrumbs. 

This method delivers a satisfying crunch while keeping the meat tender and juicy. The panko breadcrumbs are crucial. They’re coarser than regular breadcrumbs and create that delightful texture.

2. Flavor-Packed Sauce
Tonkatsu sauce is the unsung hero of this dish. It’s a rich, tangy sauce made from a blend of fruits and spices. The sweetness and acidity provide perfect balance to the savory pork. You’ll want to drizzle it generously.

3. Fresh Vegetables for Crunch
Finely shredded green cabbage adds a fresh crunch that contrasts beautifully with the fried pork. It lightens the sandwich and provides a burst of color. 

Plus, it’s an excellent way to get in some veggies without even realizing it!

4. Simple and Quick Preparation
This recipe is straightforward. With just a few steps and minimal ingredients, you can have a delicious meal on the table in under an hour. It caters well to busy schedules.

How Does It Taste Like?

Imagine biting into the sandwich. The first thing you notice is the satisfying crunch as your teeth sink into the golden crust. The juicy pork follows, seasoned just right, offering a savory richness. 

The contrast of the sweet tonkatsu sauce and the fresh cabbage completes the picture, providing a burst of flavor in every bite. It’s a delightful mix of texture and taste—crunchy, savory, creamy—and it leaves you wanting more.

You will also like the following Lunch and Dinner recipes!

• Simple Cheesy Skillet Hash Browns And Eggs
• Jollibee Spicy Chicken Powder 
• How to make Grilled Tri Tip Sandwiches

What Sets This Recipe Apart From Other Pork Katsu Sandwiches?

This Pork Katsu Sandwich recipe stands out for several reasons. First, it combines the classic elements with a personal touch. 

The focus on fresh ingredients, like freshly shredded cabbage instead of pre-packaged, makes a world of difference in both flavor and texture. The use of panko breadcrumbs guarantees an extra crispy exterior that you won’t find in every recipe.

Additionally, our version emphasizes balance. The sweetness of the tonkatsu sauce blends perfectly with the savory pork and the bite of the cabbage. In a world filled with overcomplicated recipes, this one remains straightforward while delivering on taste.

The Ingredients

For the Pork Cutlets

• 2 cups vegetable oil for frying
  
• 1/4 cup Italian breadcrumbs
  
• 2 (4 ounce) boneless pork chops (about ½” thick)
  
• 1 large egg, beaten
  
• 1 cup panko breadcrumbs
  
• Salt and pepper to taste
  
• ⅔ cup all-purpose flour
  

For Assembly

• 1/4 cup mayonnaise
  
• 1/2 cup tonkatsu sauce
  
• 1 cup very finely shredded green cabbage
  
• 4 slices soft milk bread; crusts removed (soft white bread is also fine)
  

Instructions

Step 1: Prepare the Ingredients

Start by gathering all your ingredients. This step saves time and allows for a smoother cooking experience.

Step 2: Set Up Your Dredging Stations

You need three separate shallow bowls. In one bowl, mix flour with salt and pepper. The second bowl will hold the beaten egg. In the third bowl, combine the panko and Italian breadcrumbs.

Step 3: Dredge the Pork

Pat the pork chops dry with a paper towel. This helps the  breading stick better. Season the pork with salt and pepper. 

First, coat each chop in the flour mixture, shaking off any excess. Next, dip it into the egg, letting the excess drip before moving on to the breadcrumb mixture. Press the breadcrumbs onto the pork to create an even coating.

Step 4: Heat the Oil

In a large skillet, heat the vegetable oil over medium-high heat. You want enough oil to submerge the pork cutlets at least halfway. A good test for proper temperature is to drop a small piece of bread into the oil; it should sizzle immediately.

Step 5: Fry the Pork

Carefully place the breaded pork into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and fully cooked. You may need to do this in batches to avoid overcrowding the pan.

Step 6: Drain and Rest

Once cooked, remove the pork from the oil and transfer it to a paper towel-lined plate. Let it rest for a few minutes before slicing. This keeps the juices locked in and maintains that crispy texture.

Step 7: Prepare the Sandwich

Spread mayonnaise on one side of each slice of bread. On two of the slices, add a layer of shredded cabbage, followed by the sliced pork, and finally drizzle some tonkatsu sauce over the top. Place the remaining slices of bread on top to complete the sandwich.

Notes

• Choose Quality Pork: Opt for pork loin or pork chop. Look for cuts that are thicker for better juiciness.
  
• Use Panko Breadcrumbs: These are essential for achieving that signature crunch.
  
• Double Fry for Extra Crunch: For the crispiest result, fry the pork once, let it cool slightly, then fry it again for a minute.
  
• Don’t Skimp on the Sauce: The tonkatsu sauce is what brings everything together. Be generous with it!
  
• Customize Your Cabbage: Don’t have green cabbage? Use red cabbage for an extra pop of color and flavor.
  

Nutrition Information

For one Pork Katsu Sandwich, you can expect approximately:

• Calories: 550
  
• Protein: 28g
  
• Carbohydrates: 42g
  
• Fat: 30g
  
• Fiber: 2g
  

How Do You Store This Pork Katsu Sandwich Recipe?

Storing your leftover Pork Katsu Sandwich? Wrap it tightly in plastic wrap or place it in an airtight container in the fridge. It should stay fresh for up to two days. When ready to eat, gently reheat the sandwich in a toaster oven for a few minutes to revive that crunch.

Sides for Pork Katsu Sandwiches Recipe

1. Simple Cucumber Salad
A light cucumber salad dressed with a splash of rice vinegar can provide a crisp, refreshing contrast to the richness of the sandwich. Slice cucumbers thinly, sprinkle some sesame seeds and let them marinate in a bit of vinegar, sugar, and salt.

2. Sweet Potato Fries
Baked or fried sweet potato fries can be an excellent side. Their natural sweetness pairs well with the savory flavors of the pork and adds a color contrast.

3. Miso Soup
A bowl of warm miso soup with tofu and green onions can take the meal to the next level. The umami from the miso complements the pork perfectly.

What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?

1. Pork Alternatives
If pork isn’t your thing, boneless chicken thighs can be an excellent substitute. Just follow the same preparation and cooking method.

2. Alternate Breading
No panko? You can use crushed cornflakes or regular breadcrumbs. While they won’t be quite as crunchy, they will serve the purpose.

3. Leftover Sauce
Prefer a different flavor? Try using barbecue sauce or even sriracha mayo for a spicy kick. This can dramatically change the sandwich’s profile.

4. Bread Substitutes
If milk bread isn’t available, feel free to use brioche or even a good artisanal loaf. Just make sure it’s something soft that can hold the fillings.

Pork Katsu Sandwiches Recipe

Before we delve into the scrumptious details of making Pork Katsu Sandwiches, let’s consider what complements this dish beautifully.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Total Time 22 minutes mins

Course Dinner, lunch

Cuisine Japanese

Servings 2

Equipment

• Shallow bowl
• Paper towel

Ingredients

  

1x2x3x

For the Pork Cutlets

• 2 cups vegetable oil for frying
• 1/4 cup Italian breadcrumbs
• 2 4 ounce boneless pork chops (about ½” thick)
• 1 large egg beaten
• 1 cup panko breadcrumbs
• Salt and pepper to taste
• ⅔ cup all-purpose flour

For Assembly

• 1/4 cup mayonnaise
• 1/2 cup tonkatsu sauce
• 1 cup very finely shredded green cabbage
• 4 slices soft milk bread; crusts removed soft white bread is also fine

Instructions

 

Step 1: Prepare the Ingredients

• Start by gathering all your ingredients. This step saves time and allows for a smoother cooking experience.

Step 2: Set Up Your Dredging Stations

• You need three separate shallow bowls. In one bowl, mix flour with salt and pepper. The second bowl will hold the beaten egg. In the third bowl, combine the panko and Italian breadcrumbs.

Step 3: Dredge the Pork

• Pat the pork chops dry with a paper towel. This helps the breading stick better. Season the pork with salt and pepper.
• First, coat each chop in the flour mixture, shaking off any excess. Next, dip it into the egg, letting the excess drip before moving on to the breadcrumb mixture. Press the breadcrumbs onto the pork to create an even coating.

Step 4: Heat the Oil

• In a large skillet, heat the vegetable oil over medium-high heat. You want enough oil to submerge the pork cutlets at least halfway. A good test for proper temperature is to drop a small piece of bread into the oil; it should sizzle immediately.

Step 5: Fry the Pork

• Carefully place the breaded pork into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and fully cooked. You may need to do this in batches to avoid overcrowding the pan.

Step 6: Drain and Rest

• Once cooked, remove the pork from the oil and transfer it to a paper towel-lined plate. Let it rest for a few minutes before slicing. This keeps the juices locked in and maintains that crispy texture.

Step 7: Prepare the Sandwich

• Spread mayonnaise on one side of each slice of bread. On two of the slices, add a layer of shredded cabbage, followed by the sliced pork, and finally drizzle some tonkatsu sauce over the top. Place the remaining slices of bread on top to complete the sandwich.

Notes

• Choose Quality Pork: Opt for pork loin or pork chop. Look for cuts that are thicker for better juiciness.
• Use Panko Breadcrumbs: These are essential for achieving that signature crunch.
• Double Fry for Extra Crunch: For the crispiest result, fry the pork once, let it cool slightly, then fry it again for a minute.
• Don’t Skimp on the Sauce: The tonkatsu sauce is what brings everything together. Be generous with it!
• Customize Your Cabbage: Don’t have green cabbage? Use red cabbage for an extra pop of color and flavor.

Nutrition

Serving: 550gCarbohydrates: 42gProtein: 28gFat: 30gFiber: 2g

Keyword Pork Katsu Sandwiches Recipe

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

Pork Katsu Sandwiches deliver a delightful crunch and an explosion of flavor. They combine the richness of perfectly fried pork with the freshness of cabbage and the sweetness of tonkatsu sauce.

 Ideal for any occasion, whether a simple weeknight meal or impressing friends at a gathering, this recipe is a must-try. Armed with these instructions, you’ll not only satisfy your taste buds but also become the culinary hero in your kitchen. Enjoy every bite!

Remember to share the joy of this sandwich with your friends and family. After all, food is best enjoyed when shared!

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• Jajangmyeon Noodles With Black Bean Sauce
• Copycat Chorizo Molotes
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Imagine a lively gathering where the smell of savory spices fills the air. Friends and family huddle around tables, plates piled high with steaming, mouth-watering treats. Chorizo molotes are center stage, ready to steal the show. 

What pairs fabulously with these little pockets of joy? A fresh side salad or tangy salsa can brighten up every bite, and don’t forget a chilled drink—perhaps a classic margarita or a refreshing agua fresca. Trust me, you won’t regret it.

As a devoted food enthusiast and seasoned recipe writer, I can confidently say that this dish whispers comfort and warmth. These stuffed corn tortillas are not just a meal; they tell a story of rich flavors and family traditions.

In Mexico, where chorizo reigns supreme, making molotes is an expression of love. Chorizo molotes bring a playful twist to the classic version of the dish, allowing you to indulge in crispy, hand-held bites filled with delicious filling. Join me as we dive into this recipe filled with personality and flavor.

What is Chorizo Molotes?

Chorizo molotes are deep-fried corn tortillas stuffed with a mixture of chorizo, potatoes, or cheese. They originate from Mexican cuisine, particularly found in regions like Oaxaca. 

The dough is made from masa—a dough made from finely ground corn. Preparing this dish combines traditional techniques with modern flair, yielding results that delight the senses.

The Flavor Profile

The flavor profile of chorizo molotes can be described as a wonderful balance of smoky, spicy, and savory notes. 

The chorizo adds a rich depth to the dish, while the corn masa provides a subtle sweetness. When fried, the exteriors gain a golden crispness that contrasts perfectly with the fluffy interior.

Occasionally, a drizzle of fresh lime juice and a sprinkling of fresh cilantro on top elevate the dish further. The interplay of flavors makes each bite a delightful experience.

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• Simple Cheesy Skillet Hash Browns And Eggs
• Oven Baked Chicken Thighs Recipe
• Mini Swedish Meatballs With Mashed Potatoes

What Makes This Recipe Different?

This chorizo molotes recipe stands out for several reasons. First, it plays with textures—crispy outside and tender inside. Secondly, the use of smoked paprika adds a layer of complexity that elevates the usual flavor profile. Finally, by incorporating chillies or additional spices, you can customize these molotes to suit your heat preference.

By taking the time to prepare the filling from scratch, you’ll taste the difference. Plus, it’s always satisfying to create your food, bringing together family and friends to cherish shared moments.

Ingredients You Will Need

To whip up these delicious chorizo molotes, gather the following ingredients:

• 250g finely ground cornmeal (plus extra for dusting)
  
• ½ teaspoon baking soda (for a subtle tang)
  
• 250g all-purpose flour
  
• 1 teaspoon smoked paprika (for that mild smoky depth)
  
• 75g chilled butter or lard, cut into small pieces
  
• 1 teaspoon sea salt (to enhance overall flavor)
  
• 300g chorizo, casings removed and crumbled
  
• 250g potatoes, peeled and boiled until tender
  
• Vegetable oil, for frying
  
• Fresh lime and cilantro, for garnishing
• Olive oil
• 75g sharp mature cheddar, coarsely grated
  
• 1 baking potato (approx. 250g), cooked whole (boiled for 30 minutes or microwaved for 4–5 minutes), then cooled
  
• 3 liters of neutral vegetable oil, suitable for deep frying
  
• 2 garlic cloves, minced (added for aroma and depth)
  
• 1 x 31g bunch fresh coriander, roughly chopped
  
• ½ teaspoon smoked paprika, for extra smoky warmth (added for flavor layering)
  
• 1 x 125g buffalo mozzarella ball, drained and cut into small 7mm chunks
  
• 250g Spanish-style mini cooking chorizo, casing removed and finely diced
  
• 4 spring onions, finely sliced
  
• 75g creamy feta cheese, gently crumbled

Step-by-Step Directions

Let’s roll up those sleeves and start cooking!

Step 1: Prepare the Filling

In a medium skillet over medium heat, cook the chorizo until browned. Stir it occasionally for even cooking. Once browned, add the boiled potatoes, mashing them together with the chorizo until well combined. Season with a pinch of salt. Remove from heat and let cool.

Step 2: Make the Dough

In a large bowl, mix together the cornmeal, all-purpose flour, baking soda, smoked paprika, and sea salt. Gradually incorporate the chilled butter or lard. Use your fingers to rub the fat into the dry ingredients until crumbly. Add water, a little at a time, until a soft dough forms.

Step 3: Forming the Molotes

Take a small ball of dough (about the size of a golf ball) and press it flat using your palms. Place a spoonful of the chorizo and potato filling in the center. Fold the dough over to enclose the filling and shape it into a half-moon or oval. Pinch the edges to seal and prevent any filling from escaping.

Step 4: Fry the Molotes

Heat vegetable oil in a large deep pot over medium-high heat. Once hot, carefully drop in the filled molotes. Fry them in batches, about 3-4 at a time, for 3-4 minutes on each side or until golden brown. Use a slotted spoon to transfer them to a plate lined with paper towels.

Step 5: Serve with Style

Serve the molotes piping hot garnished with fresh lime wedges and chopped cilantro. They are best enjoyed right away, either on their own or accompanied by salsa or guacamole.

Tips for Making Chorizo Molotes

• Use Quality Chorizo: Go for fresh chorizo instead of dried, as it provides more flavor and moisture.
  
• Prevent Soggy Dough: Ensure that your oil is hot enough before adding the molotes. This helps create a crisp texture.
  
• Get Creative with Fillings: Experiment with different fillings such as cheese, beans, or veggies for variety.
  
• Keep the Dough Covered: While working, cover the unused dough with a damp cloth to prevent it from drying out.
  
• Fry in Batches: Don’t overcrowd the pot; frying in small batches ensures even cooking and crispy results.

Nutrition Information

Chorizo molotes are a delightful treat but can also be quite indulgent. Here’s a rough estimate of the nutritional values for one serving (two molotes):

Of course, values may vary depending on the specifics of your filling and cooking methods. As always, keep an eye on portion sizes.

How Can I Store This Chorizo Molotes Recipe?

If you have leftovers (which I hope you do), let the molotes cool completely. Place them in an airtight container and store them in the refrigerator. They’ll be good for about 3 days. When ready to enjoy again, simply reheat them in an oven for the best crispness, or toss them in an air fryer for a few minutes.

Substitute Options for Ingredients

Don’t fret if you’re missing an ingredient! Here are some alternatives to execute this recipe seamlessly:

• Chorizo: If you can’t find chorizo, Mexican sausage or ground pork with spices can work in a pinch.
  
• Potatoes: No potatoes? Grab sweet potatoes or zucchini, which you can sauté until soft.
  
• Cornmeal: In case cornmeal is out of reach, use masa harina which is specifically for tortillas.
  
• Butter or Lard: Olive oil might work too. For vegan options, go for coconut oil or avocado oil instead.
  

Chorizo Molotes Recipe

Imagine a lively gathering where the smell of savory spices fills the air .. Friends and family huddle around tables, plates piled high with steaming, mouth-watering treats.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 1 hour hr 15 minutes mins

Total Time 3 hours hrs 15 minutes mins

Course Dinner, lunch

Cuisine American, South Asians

Servings 5

Calories 965 kcal

Equipment

• Oven
• Mixing bowl
• Spatula

Ingredients

  

1x2x3x

• 250 g finely ground cornmeal plus extra for dusting
• ½ teaspoon baking soda for a subtle tang
• 250 g all-purpose flour
• 1 teaspoon smoked paprika for that mild smoky depth
• 75 g chilled butter or lard cut into small pieces
• 1 teaspoon sea salt to enhance overall flavor
• 300 g chorizo casings removed and crumbled
• 250 g potatoes peeled and boiled until tender
• Vegetable oil for frying
• Fresh lime and cilantro for garnishing
• Olive oil
• 75 g sharp mature cheddar coarsely grated
• 1 baking potato approx. 250g, cooked whole (boiled for 30 minutes or microwaved for 4–5 minutes), then cooled
• 3 liters of neutral vegetable oil suitable for deep frying
• 2 garlic cloves minced (added for aroma and depth)
• 1 x 31g bunch fresh coriander roughly chopped
• ½ teaspoon smoked paprika for extra smoky warmth (added for flavor layering)
• 1 x 125g buffalo mozzarella ball drained and cut into small 7mm chunks
• 250 g Spanish-style mini cooking chorizo casing removed and finely diced
• 4 spring onions finely sliced
• 75 g creamy feta cheese gently crumbled

Instructions

 

Step 1: Prepare the Filling

• In a medium skillet over medium heat, cook the chorizo until browned. Stir it occasionally for even cooking. Once browned, add the boiled potatoes, mashing them together with the chorizo until well combined. Season with a pinch of salt. Remove from heat and let cool.

Step 2: Make the Dough

• In a large bowl, mix together the cornmeal, all-purpose flour, baking soda, smoked paprika, and sea salt. Gradually incorporate the chilled butter or lard. Use your fingers to rub the fat into the dry ingredients until crumbly. Add water, a little at a time, until a soft dough forms.

Step 3: Forming the Molotes

• Take a small ball of dough (about the size of a golf ball) and press it flat using your palms. Place a spoonful of the chorizo and potato filling in the center. Fold the dough over to enclose the filling and shape it into a half-moon or oval. Pinch the edges to seal and prevent any filling from escaping.

Step 4: Fry the Molotes

• Heat vegetable oil in a large deep pot over medium-high heat. Once hot, carefully drop in the filled molotes. Fry them in batches, about 3-4 at a time, for 3-4 minutes on each side or until golden brown. Use a slotted spoon to transfer them to a plate lined with paper towels.

Step 5: Serve with Style

• Serve the molotes piping hot garnished with fresh lime wedges and chopped cilantro. They are best enjoyed right away, either on their own or accompanied by salsa or guacamole.

Notes

• Use Quality Chorizo: Go for fresh chorizo instead of dried, as it provides more flavor and moisture.
• Prevent Soggy Dough: Ensure that your oil is hot enough before adding the molotes. This helps create a crisp texture.
• Get Creative with Fillings: Experiment with different fillings such as cheese, beans, or veggies for variety.
• Keep the Dough Covered: While working, cover the unused dough with a damp cloth to prevent it from drying out.
• Fry in Batches: Don’t overcrowd the pot; frying in small batches ensures even cooking and crispy results.

Nutrition

Serving: 381gCalories: 965kcalCarbohydrates: 106gProtein: 33gFat: 45.2gSaturated Fat: 21.7gTrans Fat: 0.7gCholesterol: 113mgSodium: 1916mgFiber: 7gSugar: 3g

Keyword Chorizo Molotes Recipe

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

Chorizo molotes bring together family, friends, and flavors to create a memorable dish that resonates with love and tradition. The process of making these delightful pockets of joy is an adventure worth pursuing. It’s not just about eating; it’s the laughter, the cooking, and finally, the satisfaction of digging in.

So, dust off those aprons, gather your loved ones, and jump into the joy of creating this dish. There’s something truly spectacular about sharing food, especially one with such a rich story. Once you try these chorizo molotes, you’ll find them popping up at every gathering. Happy cooking!

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• Copycat Instant Pot Mac And Cheese
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Before diving into the delightful world of Jajangmyeon, let me briefly say that this dish is not just food; it’s a celebration of flavors and comfort. To truly enjoy Jajangmyeon, I love to pair it with a fresh side of pickled radishes that balances the rich flavors of the black bean sauce.

You might also want to whip up a side of Korean fried vegetables or crispy tempura, which will add that crispy texture to contrast the noodles’ softness.

If you’re feeling adventurous, throw in a bowl of kimchi on the side. This classic fermented dish adds a tangy punch and a hint of spice.

Finally, consider serving Jajangmyeon with a cold Korean beer or makgeolli (a traditional rice wine) — both provide an authentic experience that will transport you straight to a Korean street market.

Specifically, Jajangmyeon — a dish that has taken my taste buds on a joyride of savory delight.

Originating from the Korean-Chinese community in Korea, Jajangmyeon features thick wheat noodles slathered in a luscious black bean sauce and typically paired with pork, veggies, and the magic of ingredients that strike a balance between savory and sweet.

Every time I make Jajangmyeon, I can’t help but feel connected to the rich tapestry of cultures that inspired it. The first time I tried Jajangmyeon, I was astonished by its complexity. Not only was it delicious, but it offered a blend of flavors that was both comforting and exhilarating. 

Today, I want to share my recipe for this delightful dish with you, hoping it brings the same joy to your dinner table as it does to mine.

What is Jajangmyeon Noodles with Black Bean Sauce?

Jajangmyeon is a noodle dish that consists of wheat noodles mixed with a thick and flavorful black bean sauce, known as chunjang. The sauce is made from fermented black soybeans, often blended with various ingredients for that umami burst.

 Often, this dish includes diced pork and an array of vegetables like potatoes, zucchini, and onions.

The beauty of Jajangmyeon lies in its versatility. You can customize it to fit your taste preferences, whether that means adding more veggies or swapping out the protein.

It’s a favorite comfort food not just in Korea but also for Korean immigrants around the world, often served on special occasions and during celebrations.

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• Capellini With Garlic Lemon And Parmesan
• Mini Swedish Meatballs With Mashed Potatoes
• Instant Pot Mac And Cheese Recipe

Why You’ll Love This Jajangmyeon Noodles with Black Bean Sauce Recipe

Now, let’s dive deep into why you’re going to be head over heels for this recipe. For starters, the flavors are bold yet comforting. The combination of the nutty black bean sauce, savory pork, and the crunch of fresh veggies creates a satisfying and wholesome experience.

Each bite takes you on a journey — the sweetness of the sauce, the tenderness of the noodles, and the savory depth from the pork. Plus, it is a quick meal to whip up, making it perfect for busy weeknights.

Moreover, it offers a fantastic opportunity to experiment with flavors and ingredients, so you can make it your own. Whether you want it spicy, extra garlicky, or packed with veggies, this recipe is your canvas.

The Ingredients You Will Need to Make Jajangmyeon Noodles with Black Bean Sauce

1½ cups of coarsely chopped onion

½ cup of julienned cucumber, for garnishing

1 cup of zucchini, sliced into ½-inch cubes

2 tablespoons of potato starch, mixed with ¼ cup water and 1 teaspoon sugar

¼ cup plus 1 tablespoon of chunjang

1 teaspoon of roasted sesame oil

1 cup of yellow potato, peeled and cubed into ½-inch chunks

3 tablespoons of neutral cooking oil

1 cup of Korean radish, chopped into ½-inch pieces

½ pound of pork belly, diced into ½-inch cubes

Additional ingredients for enhanced flavor:

1 tablespoon minced garlic, for depth and aroma

1 teaspoon freshly grated ginger, to brighten and lift the flavors

Directions

Step 1: Prepare Your Ingredients

Begin by gathering all your ingredients. Chop your vegetables and pork belly into the recommended sizes. It’s easiest to have everything ready to go; trust me, you’ll appreciate the organization as you cook!

Step 2: Sauté the Aromatics

In a large pan or wok, heat the cooking oil over medium heat. Add the chopped onions and stir-fry them until they are translucent. Next, add the minced garlic and grated ginger. The scent will be intoxicating, making your kitchen smell heavenly.

Step 3: Cook the Pork

Once the onions are ready, add the diced pork belly. Cook until the pork is browned and cooked through. This will take about 5 to 7 minutes. Feel free to adjust the heat so everything cooks evenly without burning.

Step 4: Add the Veggies

Now it’s time to introduce the zucchini and Korean radish. Sauté everything together for another 5 minutes or until the veggies are tender.

Step 5: Add the Chunjang

Stir in the chunjang (black bean paste). Mix well to coat the pork and veggies. The aroma will deepen, and you’ll see the sauce come together beautifully.

Step 6: Thicken the Sauce

Now, pour in the potato starch mixture you prepared earlier. Stir well. The sauce will start thickening. If it becomes too thick, add a little water to reach your desired consistency.

Step 7: Cook the Noodles

While your sauce is thickening, cook your noodles according to the package instructions. Make sure not to overcook them; you want them al dente. Drain and rinse under cold water to stop the cooking process.

Step 8: Combine and Serve

Once the noodles are ready, transfer them to a serving dish. Pour the black bean sauce over the top, and give everything a good toss. Garnish with julienned cucumber and drizzle with sesame oil.

Notes

• Use Fresh Ingredients: Fresh vegetables enhance flavor and texture. The crunch from the cucumber complements the meal nicely.
  
• Adjust the Sauce: If you prefer a sweeter sauce, add a bit more sugar. For heat, toss in some gochujang (Korean chili paste).
  
• Meat Alternatives: Feel free to swap pork for your protein of choice, such as chicken or tofu.
  
• Noodle Variety: While wheat noodles are classic, you can try sweet potato or gluten-free noodles for a different texture.
  
• Leftover Sauce: Make extra sauce! It’s delicious over rice or with other proteins.
  

Storage Tips

Jajangmyeon can be stored in the fridge for about 3 days in an airtight container. To reheat, just pop it in the microwave for a minute or two. The flavors will meld even more, making the dish even tastier!

Nutrition Information

Jajangmyeon Noodles With Black Bean Sauce Recipe Nutrition Facts

Serving Suggestions

• Top with Chopped Scallions: Adds a mild onion flavor that works beautifully with the rich sauce.
  
• Serve Alongside Kimchi: A classic Korean side that provides tanginess and crunch.
  
• Pair with a Fresh Salad: A simple green salad with a zesty dressing complements Jajangmyeon’s richness.
  
• Include a Fried Egg: Topping your noodles with a fried egg adds richness and an extra layer of flavor.
  
• Add a Splash of Sriracha: For those who enjoy heat, a drizzle of sriracha really kicks up the flavor.

What Other Substitutes Can I Use in Jajangmyeon Noodles with Black Bean Sauce Recipe?

• Chicken Instead of Pork: Substitute diced chicken breast for a leaner option. Cook until done just like the pork.
  
• Soybean Paste for Chunjang: If you can’t find chunjang, miso or a mix of dark soy sauce and sugar can work in a pinch.
  
• A Different Noodle Type: Try rice noodles or even regular spaghetti if you don’t have access to Asian noodles.
  
• Vegetable Alternatives: Switch in bell peppers or mushrooms to change up the flavors and add variety.
  
• Plant-Based Protein: For a vegan option, use firm tofu or tempeh in place of pork.

Jajangmyeon Noodles With Black Bean Sauce Recipe

Before diving into the delightful world of Jajangmyeon, let me briefly say that this dish is not just food ; it’s a celebration of flavors and comfort.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Chinese

Servings 3

Calories 707 kcal

Equipment

• Large pan

Ingredients

  

1x2x3x

• 1½ cups of coarsely chopped onion
• ½ cup of julienned cucumber for garnishing
• 1 cup of zucchini sliced into ½-inch cubes
• 2 tablespoons of potato starch mixed with ¼ cup water and 1 teaspoon sugar
• ¼ cup plus 1 tablespoon of chunjang
• 1 teaspoon of roasted sesame oil
• 1 cup of yellow potato peeled and cubed into ½-inch chunks
• 3 tablespoons of neutral cooking oil
• 1 cup of Korean radish chopped into ½-inch pieces
• ½ pound of pork belly diced into ½-inch cubes
• 1 tablespoon minced garlic for depth and aroma
• 1 teaspoon freshly grated ginger to brighten and lift the flavors

Instructions

 

Step 1: Prepare Your Ingredients

• Begin by gathering all your ingredients. Chop your vegetables and pork belly into the recommended sizes. It’s easiest to have everything ready to go; trust me, you’ll appreciate the organization as you cook!

Step 2: Sauté the Aromatics

• In a large pan or wok, heat the cooking oil over medium heat. Add the chopped onions and stir-fry them until they are translucent. Next, add the minced garlic and grated ginger. The scent will be intoxicating, making your kitchen smell heavenly.

Step 3: Cook the Pork

• Once the onions are ready, add the diced pork belly. Cook until the pork is browned and cooked through. This will take about 5 to 7 minutes. Feel free to adjust the heat so everything cooks evenly without burning.

Step 4: Add the Veggies

• Now it’s time to introduce the zucchini and Korean radish. Sauté everything together for another 5 minutes or until the veggies are tender.

Step 5: Add the Chunjang

• Stir in the chunjang (black bean paste). Mix well to coat the pork and veggies. The aroma will deepen, and you’ll see the sauce come together beautifully.

Step 6: Thicken the Sauce

• Now, pour in the potato starch mixture you prepared earlier. Stir well. The sauce will start thickening. If it becomes too thick, add a little water to reach your desired consistency.

Step 7: Cook the Noodles

• While your sauce is thickening, cook your noodles according to the package instructions. Make sure not to overcook them; you want them al dente. Drain and rinse under cold water to stop the cooking process.

Step 8: Combine and Serve

• Once the noodles are ready, transfer them to a serving dish. Pour the black bean sauce over the top, and give everything a good toss. Garnish with julienned cucumber and drizzle with sesame oil.

Notes

• Use Fresh Ingredients: Fresh vegetables enhance flavor and texture. The crunch from the cucumber complements the meal nicely.
• Adjust the Sauce: If you prefer a sweeter sauce, add a bit more sugar. For heat, toss in some gochujang (Korean chili paste).
• Meat Alternatives: Feel free to swap pork for your protein of choice, such as chicken or tofu.
• Noodle Variety: While wheat noodles are classic, you can try sweet potato or gluten-free noodles for a different texture.
• Leftover Sauce: Make extra sauce! It’s delicious over rice or with other proteins.

Nutrition

Serving: 385gCalories: 707kcalCarbohydrates: 39gProtein: 12gFat: 56.4gSaturated Fat: 17.2gTrans Fat: 0.2gCholesterol: 55mgSodium: 72mgFiber: 5gSugar: 6g

Keyword Jajangmyeon Noodles With Black Bean Sauce Recipe

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

Jajangmyeon is more than just a meal; it’s an experience filled with rich flavors and cultural significance. With its ease of preparation, you can enjoy this dish any day of the week. Plus, the satisfaction that comes from making something delicious and authentic is hard to beat.

So gather your ingredients, bring your appetite, and give this recipe a try. Enjoy the delicious journey that this meal offers, and share it with those you love. Who knows? You might just create your new family tradition. Happy cooking!

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When it comes to creating flavor-packed burritos, nothing beats a well-made Carnitas Burrito. Just picture this: tender, slow-cooked pork, perfectly seasoned, enveloped in a warm tortilla and paired with a medley of fresh toppings. 

Before diving deep into the wonder that is the Carnitas Burrito, let me first share a little secret about what goes beautifully alongside it. For me, a chilled glass of horchata always hits the spot. 

The creamy, cinnamon-infused rice drink perfectly balances the savory flavors of the burrito. It’s like a mini fiesta in your mouth.

What is a Carnitas Burrito?

The Carnitas Burrito is a delightful twist on the traditional burrito. Originating from Mexico, “Carnitas” means “little meats,” and it typically refers to pork that has been cooked slowly until tender. 

The meat is flavorful and juicy, often served with a variety of toppings wrapped snugly in a tortilla. This hearty meal can be customized to suit your taste buds.

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• Jollibee Burger Steak Ala
• Jollibee Creamy Macaroni Soup
• How to make Jollibee Fried Rice 

The Ingredients

Creating the ultimate Carnitas Burrito starts with stellar ingredients. Here’s what you’ll need:

Carnitas

4 pounds boneless pork shoulder, cut into 3-inch chunks

2 whole cinnamon sticks

1 tbsp ground cumin

1 small white onion, quartered

2 tsp kosher salt

1 orange, cut into quarters

2 tsp chili powder 

1 tbsp dried Mexican oregano

Burrito

4 cups drained canned pinto beans

4 cups shredded sharp cheddar or crumbled queso fresco

4 cups fresh pico de gallo

8 large flour tortillas, warmed

4 cups creamy guacamole

4 cups cilantro-lime rice

How to Make Carnitas Burrito?

Before we dive into the step-by-step directions, let’s acknowledge the genuine satisfaction that comes with assembling this delicious meal. The joy is in the details, and in the process, you will discover your own rhythm.

Step-by-Step Directions

Step 1: Prepare the Carnitas

 Start by placing the pork shoulder chunks into a slow cooker. This magical machine will help us render the meat into its tender glory. Add in the quartered onion, ground cumin, kosher salt, chili powder, and cinnamon sticks. These spices will infuse the pork with flavor that’s hard to resist.

Step 2: Add Citrus

 Next, toss those orange quarters right on top. The citrus not only tenderizes the meat but also imparts a subtle sweetness. If sweetness were a hug, here it is – cozy and comforting.

Step 3: Cooking Time

 Cover the slow cooker and set it to cook for about 8 hours on low. You’ll be tempted to peek, but resist the urge! Trust the process. The smell will be enchanting.

Step 4: Shred the Pork

 Once the time is up, take the pork out and allow it to cool slightly. Then, use two forks to shred the meat. It should fall apart effortlessly. You can also reserve some of the juices from the slow cooker to keep the meat moist.

Step 5: Prepare the Rice and Beans

 While the pork is cooking, go ahead and prepare the cilantro-lime rice and heated pinto beans separately. For the rice, mix cooked rice with lime juice and chopped cilantro. This bright addition complements the richness of the carnitas beautifully.

Step 6: Assemble the Burrito

 Now comes the fun part! Take a warm tortilla and layer it with a generous scoop of carnitas, rice, beans, pico de gallo, and a dollop of guacamole. Feel free to add sharp cheddar or crumble queso fresco on top to elevate the flavors.

Step 7: Wrap and Roll

 Fold in the sides of the tortilla and then roll it from the bottom up. Make sure it’s snug but not too tight. You want it to hold together without squeezing out the delicious contents.

Step 8: Serve

 Slice your burrito in half to reveal the colorful highlights of fresh ingredients. Serve it warm with additional salsa or guacamole on the side if you’re feeling indulgent.

Notes

Here are some tips to ensure your Carnitas Burrito is a complete success:

Use Bone-In Pork: Bone-in cuts can add extra flavor and moisture to your carnitas.
Sear the Pork First: For added depth of flavor, sear the pork chunks in a skillet before adding them to the slow cooker.
Fresh Herbs Matter: Don’t skimp on the cilantro – it adds a vibrant freshness that ties everything together.
Level Up the Guacamole: Add diced jalapeños or a splash of lime juice for an extra kick in your guacamole.
Perfectly Warm Tortillas: Warm your tortillas on a skillet for a few seconds before wrapping to make them flexible.

Storage Tips

If you have leftovers (and I doubt you will), here’s how to save them:

Refrigerate: Store the filling in an airtight container. Use it within 3-4 days.
Freeze: For longer storage, freeze the carnitas in individual portions. Thaw before reheating.
Tortilla Storage: Keep leftover tortillas wrapped in foil or in a zip-top bag to maintain their freshness.

Nutrition Information

Carnitas Burrito Recipe Nutrition Facts

Serving Suggestions

Here are some excellent ways to enhance your Carnitas Burrito experience:

Sliced Jalapeños: For those who love heat, thinly sliced jalapeños add a spicy kick.
Fresh Avocado: In addition to guacamole, fresh avocado slices bring creaminess and richness.
Lettuce Blends: Top with crunchy shredded lettuce for added texture.
Sour Cream: A dollop will add creaminess and cut through the savory flavors.
Hot Sauce: A few drops of your favorite hot sauce can elevate your burrito to new heights.

What Other Substitutes Can I Use in Carnitas Burrito?

Flexibility is the key with burritos. Here are some substitutes to consider:

Chicken: Swap the pork for shredded chicken for a lighter version.
Beef: Use flank steak for a rich, beefy flavor.
Tempeh: For a vegetarian option, tempeh can be marinated and cooked with the same spices.
Cauliflower: Roasted cauliflower gives a unique taste and texture, perfect for a vegan option.
Turkey: Ground turkey offers a leaner meat choice while still providing the necessary protein.

Carnitas Burrito Recipe

When it comes to creating flavor-packed burritos, nothing beats a well-made Carnitas Burrito. Just picture this

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Total Time 6 hours hrs 50 minutes mins

Course Dinner

Cuisine Mexican

Servings 8

Calories 1282 kcal

Equipment

• Slow cooker

Ingredients

  

1x2x3x

Carnitas

• 4 pounds boneless pork shoulder cut into 3-inch chunks
• 2 whole cinnamon sticks
• 1 tbsp ground cumin
• 1 small white onion quartered
• 2 tsp kosher salt
• 1 orange cut into quarters
• 2 tsp chili powder
• 1 tbsp dried Mexican oregano

Burrito

• 4 cups drained canned pinto beans
• 4 cups shredded sharp cheddar or crumbled queso fresco
• 4 cups fresh pico de gallo
• 8 large flour tortillas warmed
• 4 cups creamy guacamole
• 4 cups cilantro-lime rice

Instructions

 

Step 1: Prepare the Carnitas

• Start by placing the pork shoulder chunks into a slow cooker. This magical machine will help us render the meat into its tender glory. Add in the quartered onion, ground cumin, kosher salt, chili powder, and cinnamon sticks. These spices will infuse the pork with flavor that’s hard to resist.

Step 2: Add Citrus

• Next, toss those orange quarters right on top. The citrus not only tenderizes the meat but also imparts a subtle sweetness. If sweetness were a hug, here it is – cozy and comforting.

Step 3: Cooking Time

• Cover the slow cooker and set it to cook for about 8 hours on low. You’ll be tempted to peek, but resist the urge! Trust the process. The smell will be enchanting.

Step 4: Shred the Pork

• Once the time is up, take the pork out and allow it to cool slightly. Then, use two forks to shred the meat. It should fall apart effortlessly. You can also reserve some of the juices from the slow cooker to keep the meat moist.

Step 5: Prepare the Rice and Beans

• While the pork is cooking, go ahead and prepare the cilantro-lime rice and heated pinto beans separately. For the rice, mix cooked rice with lime juice and chopped cilantro. This bright addition complements the richness of the carnitas beautifully.

Step 6: Assemble the Burrito

• Now comes the fun part! Take a warm tortilla and layer it with a generous scoop of carnitas, rice, beans, pico de gallo, and a dollop of guacamole. Feel free to add sharp cheddar or crumble queso fresco on top to elevate the flavors.

Step 7: Wrap and Roll

• Fold in the sides of the tortilla and then roll it from the bottom up. Make sure it’s snug but not too tight. You want it to hold together without squeezing out the delicious contents.

Step 8: Serve

• Slice your burrito in half to reveal the colorful highlights of fresh ingredients. Serve it warm with additional salsa or guacamole on the side if you’re feeling indulgent.

Notes

• Use Bone-In Pork: Bone-in cuts can add extra flavor and moisture to your carnitas.
  
• Sear the Pork First: For added depth of flavor, sear the pork chunks in a skillet before adding them to the slow cooker.
  
• Fresh Herbs Matter: Don’t skimp on the cilantro – it adds a vibrant freshness that ties everything together.
  
• Level Up the Guacamole: Add diced jalapeños or a splash of lime juice for an extra kick in your guacamole.
  
• Perfectly Warm Tortillas: Warm your tortillas on a skillet for a few seconds before wrapping to make them flexible.

Nutrition

Serving: 690gCalories: 1282kcalCarbohydrates: 99gProtein: 95gFat: 62.9gSaturated Fat: 18.5gTrans Fat: 0.6gCholesterol: 204mgSodium: 2879mgFiber: 24gSugar: 12g

Keyword Carnitas Burrito Recipe

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

Delving into the world of the Carnitas Burrito has been a flavorful journey, don’t you think? Each bite brings a burst of flavors, memories, and culinary adventure. Whether you’re making it for yourself, friends, or family, this dish has a way of bringing people together. 

Dive in, roll up your sleeves, and enjoy the delightful process of creating something truly special. Trust me, once you experience that slow-cooked goodness, you’ll keep coming back for more. Enjoy!

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