Join Kendra Vaculin in the Bon Appétit Test Kitchen as she prepares her Crispy Pork With Kimchi Slaw recipe. The finely chopped kimchi adds heft and crunch to the slaw, while a drizzle of the fermenting liquid - balanced with rice vinegar and a pinch of sugar - acts as a punchy dressing.

Get Kendra's full recipe here: https://www.bonappetit.com/rec....ipe/crispy-pork-cutl

Director: Mel Ibarra
Director of Photography: Eric Brouse
Editor: Jared Hutchinson
Talent: Kendra Vaculin
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Rachel Dolfi
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Mike Guggino
Production Assistant: Alaina Chou
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morrell

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0:00 Introduction
0:28 Pound the pork
0:54 Pound pork between sheets of plastic wrap to ¼-inch thickness
1:33 Bread the cutlet
1:42 Set up breading station
2:19 Season cutlets and breading station
2:30 Dredge in flour, dip in eggs, and pat in panko
3:15 Fry the cutlets
3:20 Heat oil in heavy skillet over medium-high heat
3:45 Cook both sides until golden, about 2 minutes per side
4:25 Transfer cutlet to wire rack and season with salt
4:34 Adjust heat as necessary
5:03 Make the slaw
5:12 Prep scallions, cabbage, and kimchi,
6:00 Toss slaw with kimchi liquid, vinegar, and sugar
6:33 Flavor the mayo
6:39 Combine gochujang and mayo
6:53 Plate
6:55 Slice cutlet and place on bed of slaw
7:21 Top with mayo and scallion greens
7:43 Taste!


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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.