At a glance
You're making juicy pork and cheese patties that get a crispy golden coating through deep frying — think of it as an indulgent, cheesy take on schnitzel. Grinding the meat and shaping the patties takes a bit of effort, but the real payoff is frying them in plenty of oil until they're perfectly golden and the cheese chunks stay visible and delicious inside.
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Trim the meat
If you bought pork belly with the skin and bones still on, cut off the skin and remove the bones. It's easy and won't take long. Don't forget to scrape the fat off the skin — we'll need it.
For this step
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Mince the meat and cut the Gouda
Mince the meat in a meat grinder. Grate the Gouda or chop it coarsely. Why coarsely? So there are still visible chunks of cheese in the schnitzel — it looks great and tastes even better.
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Season the mixture
Put the meat and cheese together in a bowl. Add the eggs, parsley, and season with salt and pepper. Go easy on the salt — you won't need much, since the cheese is already quite salty on its own.
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How it went
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