Retro Korean-Style Pork Cutlet (Donkatsu) with Baek Jong-won’s Special Sauce
Homestyle Donkatsu & Baek Jong-won’s Secret Donkatsu Sauce Recipe
Hello, everyone! Today, we’re going to recreate the nostalgic taste of a classic Korean ‘Gyeongyangsik’ (Western-style diner) pork cutlet. This recipe features thick, tender pork loin coated in crispy breadcrumbs and served with a rich, homemade donkatsu sauce. It’s a journey back in time with every delicious bite!
For the Pork Cutlet
- Pork loin 1kg (thick cut for cutlets)
- 1/2 onion (for marinating meat)
- Pinch of salt (for marinating meat)
- Pinch of black pepper (for marinating meat)
- 8 slices of bread (for homemade breadcrumbs)
- 1/2 cup all-purpose flour (for coating)
- 4 eggs (for coating)
- 5 cups vegetable oil (or enough for deep frying)
Cooking Instructions
Step 1
Start with thick-cut pork loin, about 1kg, perfect for donkatsu. Aim for pieces that are around 1.5 to 2cm thick for a satisfying bite.
Step 2
Place one slice of pork loin on a cutting board and cover it with a plastic wrap. This step is crucial to prevent the meat from sticking to your meat mallet.
Step 3
Using a meat mallet or the back of a heavy knife, gently pound the pork. Covering it with plastic wrap ensures the meat stays intact and is tenderized evenly. Don’t hit it too hard, just enough to flatten and widen it.
Step 4
You’ll notice the pork has become thinner and wider. Pounding the meat or making shallow cuts helps prevent it from shrinking excessively when fried, resulting in a more tender and enjoyable cutlet.
Step 5
For extra tenderness, you can grate half an onion and use its juice to marinate the pork. Season the meat with a pinch of salt and pepper to enhance its flavor and remove any gaminess. Let it marinate for about 30 minutes.
Step 6
Now, let’s prepare the crispy coating. Store-bought dry breadcrumbs can sometimes burn quickly during frying. It’s better to use moist, fresh breadcrumbs. You can buy them or make your own using bread slices! For homemade breadcrumbs, place the bread slices in a plastic bag and freeze them for 1-2 hours. This makes them easier to break down in a food processor. If you need more breadcrumbs, feel free to add more bread slices.
Step 7
Place the frozen bread slices into a food processor or blender. Pulse until you achieve your desired coarseness. A slightly coarser texture will result in a crispier fried cutlet.
Step 8
It’s time to coat the marinated pork. First, dredge each piece evenly in flour, ensuring all sides are covered. Then, dip them into beaten eggs, letting any excess drip off. Finally, coat generously with your homemade breadcrumbs, pressing firmly to ensure they adhere well. Gently shake off any excess breadcrumbs before frying, as loose crumbs can burn and fall off in the hot oil.
Step 9
Your donkatsu-ready pork cutlets are now perfectly prepared! They’re ready for their crispy transformation.
Step 10
Let’s make the special donkatsu sauce, inspired by Chef Baek Jong-won! In a pan, melt 1 cup of butter (measured with a small soju cup) and whisk in 1 cup of flour (also measured with a soju cup). Cook over medium heat, stirring constantly, until it turns a light golden brown. This mixture, called a ‘roux,’ is the base for many Western sauces and helps thicken our sauce.
Step 11
In a separate bowl, combine 2 cups of water, 1 cup of Worcestershire sauce, and 1 cup of ketchup. Whisk everything together thoroughly with a balloon whisk. Mixing them beforehand prevents lumps from forming when added to the roux. If you don’t have Worcestershire sauce, you can substitute it with 1 cup ketchup, 1 cup sugar, 1 cup soy sauce, and 1/2 cup vinegar.
Step 12
Gradually pour the water-based mixture into the pan with the roux, whisking continuously to create a smooth sauce. Be sure to scrape the bottom of the pan to incorporate all the roux.
Step 13
As the sauce begins to gently simmer, stir in 1 cup of sugar until dissolved. Next, slowly add 1 cup of milk. It’s best to warm the milk slightly beforehand to maintain an even temperature in the sauce, which helps prevent curdling. Whisk everything together until well combined.
Step 14
Finish by adding a pinch of black pepper for extra flavor. If the sauce seems a bit too thin for your liking, you can thicken it by mixing 1/2 Tbsp potato starch with 1 Tbsp water to create a slurry. Stir this slurry into the sauce and let it simmer for a minute until it reaches your desired consistency.
Step 15
Now, it’s time to fry the donkatsu! Heat about 5 cups of vegetable oil in a pot to 170°C (338°F). To check if the oil is ready, drop a tiny piece of breadcrumb into it. If it sizzles and floats to the surface immediately, the oil is hot enough. Carefully place the breaded pork cutlets into the hot oil. Fry until they are golden brown. Avoid frying them for too long, as a very dark brown color indicates they are burnt. It’s better to remove them when they look slightly lighter than your desired color, as they will continue to cook slightly after being removed from the oil.
Step 16
Remove the perfectly golden-brown donkatsu from the oil and place them on a wire rack or paper towels to drain excess oil. Since homemade breadcrumbs can absorb more oil, draining is an important step.
Step 17
Your retro Korean-style donkatsu is complete! Serve it hot with the homemade special sauce poured generously over the top. The contrast of the crispy exterior, tender interior, and the rich, flavorful sauce creates an unforgettable meal. Enjoy this delightful taste of nostalgia with your loved ones!
