
RECIPE
Roll out the pork loin thin, layer it with perilla leaves and mozzarella cheese, and roll it up like a millefeuille.
Lightly sprinkle salt and pepper on the pork loin, put the perilla on it, and apply French mustard.
Coat the pork with cake flour, dip it in egg, then coat with breadcrumbs, and slowly fry in oil heated to 170°C