At a glance
You're mixing ground pork belly with chunks of creamy Gouda, then shaping and breading the mixture before deep-frying until golden and crispy. Fair warning: this is a decadent dish packed with cheese and meat – definitely not light eating, but incredibly juicy and satisfying.
1/6
Prep the meat
If you bought pork belly with the skin and bones still on, trim off the skin and cut out the bones. It's easy and won't take long. Don't throw away the skin – scrape off the fat first, as we'll need it.
For this step
0/12/6
Grind the meat and cut the Gouda
Grind the meat in a meat grinder. Grate the Gouda or chop it coarsely. Why coarsely? So you get actual chunks of cheese running through the schnitzel – it looks great and tastes even better.
For this step
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Season the mixture
Combine the meat and cheese in a bowl. Add the eggs and parsley, then 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.
For this step
0/4