Korean Pork Cutlet
Ingredients
- 4 pcPork chop (boneless and tenderized)
- 100 gWheat flour (for pork and sauce)
- 2 pcEgg (beaten)
- 200 gBreadcrumbs (panko style if possible)
- 750 mlPeanut oil (for frying)
- 30 gUnsalted butter (for the sauce)
- 1 tbspKorean soy sauce
- 1 tbspWhite sugar
- 50 mlWhole milk
- 150 mlMineral water
- 200 gWhite cabbage (very finely shredded)
- 2 tbspJapanese mayo (for the cabbage)
- 3 tbspKetchup
- 2 tbspWorcestershire sauce
Method
A thick, golden crust that crunches with every bite, revealing tender and juicy pork. The glossy brown sauce coats the cutlet with deep umami and sweet notes.
- 1
Pound the pork cutlets with a meat tenderizer or the back of a pan to thin them to about 1 cm thick. Salt and pepper each side.
- 2
Dredge each piece in flour, then in beaten eggs, and finally in breadcrumbs. Press firmly with the palm of your hand so the breading adheres perfectly.
- 3
Melt the butter, add the flour to create a roux. Let it brown until it reaches a hazelnut color. Pour in the water, milk, soy sauce, sugar, ketchup, and Worcestershire sauce. Whisk until the sauce coats the spoon.
- 4
Heat the oil to 170°C. Submerge the pork. When the crust is golden brown and firm, remove and drain on a rack to keep it crispy.
Frequently asked questions
How do you get this dish right?
- Don't skip the tenderizing step; it's what makes the meat melt in your mouth.
- The roux must be deep brown (dark hazelnut) to give the sauce its character.
- Let the meat rest for 2 minutes on a wire rack after frying so the juices stabilize without softening the crust.
How long does this dish keep?
Eat immediately for maximum crunch. The sauce keeps for 3 days in the fridge. The pork can be breaded and frozen raw.
