Korean Pork Cutlet

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1138
• Protein: 71 g
• Carbs: 67 g
• Fat: 62 g

Ingredients

• 4 piece Pork chop ( boneless and tenderized )
• 100 g Wheat flour ( for pork and sauce )
• 2 piece Egg ( beaten )
• 200 g Breadcrumbs ( panko style if possible )
• 750 ml Peanut oil ( for frying )
• 30 g Minimum butter sweet ( for the sauce )
• 1 tbsp Korean soy sauce
• 1 tbsp White sugar
• 50 ml Whole milk
• 150 ml Mineral water
• 200 g White cabbage ( very finely shredded )
• 2 tbsp Japanese mayo ( for the cabbage )
• 3 tbsp Ketchup
• 2 tbsp Worcestershire sauce

Instructions

1. Tenderize the meat

   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. Bread the pork

   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. Prepare the brown sauce

   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. Fry the pork

   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.

Chef's tips

• 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.

Storage

Eat immediately for maximum crunch. The sauce keeps for 3 days in the fridge. The pork can be breaded and frozen raw.