Pork Cutlet
….I’m going to introduce you to the Korean way of making a pork cutlet. It is called “donkkaseu” in Korean. When I was young it was only served in Western-style restaurants(called Gyoungyang-Sik). My whole family loves it unconditionally. That kind of food was new and exciting, and everyone gave a thumbs up for the flavor. Talking about this dish makes my husband JOHN’s mouth water. JOHN really loves crispy things. My son-in-law DJ loves this dish too.
Serving: 4 -6
Time: 1hr
Ingredients:
- 2 lb pork lion chop, sliced in 0.5 inch thickness
- 3 cup panko
- 3 egg
- 1/4 cup mayonnaise
- 3/4 cup flour +1/4 cup potato starch
- 1/2 ts ground black pepper
- 3 cup cabbage
- 4 cup canola oil
- cutlet sauce ( Bull-Dog; vegetables & fruit sauce)
Cooking Instructions:
- Use a meat tenderizer, marinate on one side with mayonnaise and black pepper powder.
2. Slice the cabbage, soak them into cold water about 30 minutes, and drain water.
3. Coat both sides of the marinated pork with flour and potato starch.
4. Dip them in the beaten eggs with a pinch of salt, and press them into panko, keep it refrigerator.
5. Heat up the canola oil over medium high heat until it reaches 350F or the panko immediately fries and rises to the surface when you drop in a pinch of panko.
6. Fry the pork until both sides are golden brown, turning them over a few times with tongs. It will take about 3–5 minutes.
7. Take it out and remove the oil with a kitchen towel.
8. Cut into strips, serve with the sliced cabbage, and cutlet sauce.
You can also view this recipe on instagram.
