Cutlet aged in a clay pot for 100 hours at low temperature

Charcoal Grilled Pork Cutlet

๐Ÿ“ 82, Munjeong-ro, Seo-gu, Daejeon, Republic of Korea

โฐ Tuesday to Sunday 11:30 – 20:00 (Closed on Monday) Break Time 14:30 – 17:00

๐Ÿ“• Pork belly cutlet: 12,000 won

๐Ÿ“• Tenderloin cutlet: 11,000 won

๐Ÿ“• Cheese + tenderloin cutlet: 13,000 won

It’s quite an intriguing city, Daejeon. Here, they offer something unique: pork belly cutlets. It’s a first-time experience for me, and boy, does it leave an impression! Smoked over charcoal, the flavor packs a punch, giving you a real taste of fire. They take top-notch Korean pork, age it for 100 hours in a clay pot at low temperatures, and then skillfully fry it up. If you plan to visit during lunchtime, expect a bit of a wait, so timing is key.

The presentation of the pork belly cutlet is impeccable, accompanied by an array of side dishes. Each bite-sized piece resembles a cheese ball. I always start with a dip in salt, followed by a touch of wasabi. The texture is reminiscent of pork belly but with a softer, chewier feel. The garlic sauce served alongside enhances the flavors with its acidic kick. Every bite is a burst of protein goodness. This unique pork belly cutlet is a definite must-try exclusive to Daejeon.

I also opted for the tenderloin katsu. Equally imbued with a robust smoky essence, the tender meat offers a delightful chew. Pairing it with rice and a side of black sesame salad creates a harmonious flavor profile. For the tenderloin, a sprinkle of salt truly brings out its best. The owner’s warm hospitality adds to the overall pleasant dining experience.

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