Perilla Pork Panini recipe - ingredients, nutrition and when to eat it
This panini is made with pork, perilla leaves, and a nutty perilla sauce pressed between slices of white bread and toasted.
This panini is made with pork, perilla leaves, and a nutty perilla sauce pressed between slices of white bread and toasted. It’s crisp on the outside and moist inside, making it a satisfying lunch.
Bread & brunch · 20 minutes to cook
Nutrition (per 228g serving): 512.4 kcal · protein 25.7g · carbohydrate 42.3g · fat 26.5g · sodium 849.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the meat is thick, it can slip out from between the bread, so slice it thinly and stir-fry it.
Tips: If you don’t have a panini press, place the sandwich in a pan, set a small pot on top, and press it as it cooks.
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Ingredients (1 serving)
- White bread — 2 sheet
- Pork shoulder — 80 g
- Perilla seed powder — 1 Tbsp
- Perilla leaves — 3 sheet
- Onion — 0.3 pc
- Mayonnaise — 1 Tbsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp