Donkatsu (Korean Style Pork Cutlet)

Method10 steps · about 35 min

1. 1

   Step 1: Mix the sauce ketchup (1/4 cup), tonkatsu sauce (1/2 cup), brown sugar (2 tbsp), 1 1/2 cups water and 1/2 cup milk in a bowl and set aside.

   Uses 1/4 cup ketchup · 1/2 cup tonkatsu sauce · 2 tbsp brown sugar · 1 1/2 cups water · 1/2 cup milk

2. 2

   Step 2: Melt the salted butter (30 g) over medium heat. Stir in the 1 1/2 tbsp sauce flour. Cook, stirring frequently, until the roux turns dark brown, about 5–7 minutes; lower the heat if it begins to scorch, then reduce to low.

   Uses 30 g salted butter · 1 1/2 tbsp plain flour

3. 3

   Step 3: Stir the mixed sauce into the browned roux. Increase to medium-low or medium and simmer, stirring often, until it starts to thicken, about 8–10 minutes.

   Check initial sauce thickening · 8 minUses Mixed donkatsu sauce liquids · Browned butter-flour roux

4. 4

   Step 4: Whisk the cornstarch (1/2 tbsp) with its 1 tbsp water until smooth. Stir this slurry into the slightly thickened sauce. Cook and stir for another 5 minutes, or until the desired thickness. Set aside or keep on the lowest heat while frying the pork.

   Uses Simmered donkatsu sauce · 1/2 tbsp cornstarch · 1 tbsp water

5. 5

   Step 5: Lightly score the thin pork slices in a diamond pattern or tenderize with a mallet. Cover them with the separate soaking milk for 10 minutes. Drain and discard that milk, then set the pork aside.

   Soak pork in milk · 10 minUses 600 g pork loin, sliced about 1 cm (0.4 inch) thick · Milk, enough to soak the pork

6. 6

   Step 6: Mix the breading flour (1/2 cup) with the garlic and onion powders (1/2 tsp) on one plate. Beat the eggs (3) in a bowl and put the panko on a second plate. Set these beside the drained pork for coating.

   Uses 3 eggs · 1/2 cup plain flour · 1/2 tsp garlic powder · 1/2 tsp onion powder · 1 1/2 cups panko breadcrumbs

7. 7

   Step 7: Coat each soaked, drained pork slice with the seasoned flour, then beaten egg, then panko, covering all sides. Repeat for all the pork slices.

   Uses Soaked and drained pork loin · Seasoned breading flour · Beaten eggs · Panko breadcrumb coating

8. 8

   Step 8: Fill a fryer or deep pan with enough cooking oil to immerse at least one cutlet. Heat the oil to 175°C (350°F).

   Uses Cooking oil, enough to deep-fry the cutlets

9. 9

   Step 9: Fry the breaded cutlets in batches at 175°C (350°F) for about 4 minutes each, turning every 1–2 minutes, until golden brown and fully cooked. Drain on paper towels. Skim loose crumbs from the oil between batches and let the oil return to temperature before continuing.

   Turn frying pork cutlet · 2 minUses Breaded pork cutlets

10. 10

    Step 10: If serving cabbage (250 g), mix its separate 1/3 cup ketchup and 1/3 cup mayonnaise and spoon over the sliced cabbage. Arrange your chosen optional sides: mild green chili with ssamjang, macaroni salad, cooked rice, pickled cucumber, danmuji and/or kimchi. Add a fried pork cutlet and spoon the warm prepared donkatsu sauce over it.

    Uses Fried pork cutlets · Finished donkatsu sauce · 250 g cabbage, thinly sliced (optional) · 1/3 cup ketchup, for cabbage dressing (optional) · 1/3 cup mayonnaise, for cabbage dressing (optional) · non-spicy chili (e.g. long green pepper) · ssamjang · macaroni salad