Korean Donkatsu/Dongaseu/Donkkaseu Pork Cutlet with a homemade sauce. Recipe in comments!
by londonishungry
Korean Donkatsu/Dongaseu/Donkkaseu Pork Cutlet with a homemade sauce. Recipe in comments!
by londonishungry
1 Comment
RECIPE LINK: https://londonishungry.com/korean-donkatsu-pork-cutlet/
This Korean Donkatsu Pork Cutlet recipe is crunchy on the outside, but tender and juicy on the inside. The deep-fried Korean pork cutlet is slathered in a thick, tangy and umami donkatsu sauce made from pantry ingredients.
I’ve flattened some skinny pork chops by placing it between two sheets of parchment paper, and then giving them a quick bash with a rolling pin.
The thinner the pork donkatsu is, the more surface area it has to coat with beaten egg and breadcrumbs. This will make it very crispy and satisfying to cut and bite into.
I like serving this Korean Donkatsu Pork Cutlet with rice, cabbage salad and other leafy greens like watercress. Restaurants also offer bread rolls, kimchi, and other side dishes to eat alongside your Korean pork cutlet.
Ingredients
Donkatsu Pork Cutlet
* 2 pork loin chops (with fat trimmed off)
* 1 egg
* 2 tbsp all-purpose flour
* ½-1 cup breadcrumbs (1-2 slices of bread)
* salt and pepper
* ~2-3 cups oil
Donkatsu Sauce
* 2 tbsp butter
* 2 tbsp flour
* 1 tbsp soy sauce
* 2 tbsp ketchup
* 6 tbsp water
* 1 tbsp sugar
* 1 tbsp Worcestershire sauce
* salt
* pepper
Extra
* rice
* cabbage (with equal parts ketchup and mayo sauce)
* watercress
Instructions
1. Make the donkatsu sauce by melting 2 tbsp butter in a pan on low heat. Then stir in 2 tbsp all-purpose flour to form a thick yellow paste. Add 1 tbsp soy sauce, 6 tbsp water, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tbsp sugar, and black pepper. Season with salt if desired. Add more water if you prefer a thinner sauce.
2. Prepare breadcrumbs by tearing 1-2 slices of bread into small pieces and placing into a mug. Blend using an immersion (hand-held) blender, while carefully placing a hand over the mug to prevent breadcrumbs escaping. Stir and blend until breadcrumbs form.
3. Prepare the dredging station by beating an egg in a large, shallow bowl and season with salt and pepper. Next to it, spread breadcrumbs onto a plate. On a second plate, add 2 tbsp of all-purpose flour and spread flat.
4. Place two pork chop (or pork loins), with fat removed, between two sheets of parchment paper. Pound with a rolling pin (or meat tenderizer) to flatten until thin and the surface area doubles.
5. Coat the pork in all-purpose flour, dip in beaten egg, and cover with breadcrumbs.
6. Pour oil into a heavy-bottomed stainless steel pot. Allow it to heat up and drop a breadcrumb into it to test whether the oil is hot enough (bubble should appear). Alternatively, dip a wooden spoon or chopstick into the oil and look out for bubbles floating to the surface.
7. Use tongs to carefully place the breaded pork into the oil and deep fry until golden brown, flipping half-way through cooking. Cook 1 or 2 at a time, depending on the size of the pan. Once cooked, place on a wire rack or paper towels to allow excess oil to drip off or to be absorbed.
8. Serve your Korean Donkatsu Pork Cutlet with donkatsu sauce, cooked rice, cabbage salad (with equal parts ketchup and mayo on top), and watercress salad. Heat up the sauce if it has cooled and thickened.
RECIPE LINK: https://londonishungry.com/korean-donkatsu-pork-cutlet/