Don Katsu (Fried Pork Cutlet)

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Try this fried pork cutlet recipe from Cathlyn's Korean Kitchen made with a pork marinade and datsu sauce.

Yield: 3 servings

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Ingredients

  • 3 pieces thinly sliced pork loin
  • ½ cup of tempura flour
  • ½ cup of bread crumbs
  • egg wash (2 eggs)
  • ¼ cup of vegetable (olive) oil for frying
  • Pork Marinade
  • 2 tbsp extra virgin olive oil
  • dash of salt and black pepper
  • 2 tsp of garlic powder
  • 1 tsp of ginger juice
  • 1 tsp white cooking wine
  • Katsu sauce
  • 1 cup apple puree
  • 2 tbsp rice vinegar
  • 2 tbsp tomato paste (or ketchup)
  • 1 tsp garlic powder
  • 1 tsp black pepper

Directions

  1. Score the pork loins with a knife, creating tiny check marks on the surface of the meat (This allows the marinade to penetrate in between the meat and tenderize it)
  2. Turn them around this way and repeat the same, so you’re creating tiny check marks on the surface of the meat. Move them onto a plate and set it aside
  3. In a bowl, mix the ingredients for the marinade
  4. Using a spoon, drizzle the marinade onto the pork on both sides. Let it sit for a minimum of 15-20 minutes (If you have time, it is recommended that you cover the meat with cling wrap and keep in the fridge for 3 hours)
  5. Heat some cooking oil in a skillet in medium heat
  6. Lightly coat the marinated pork with the flour on both sides, then dip it into the egg wash and lastly coat the bread crumbs on both sides. Repeat with the other two pieces
  7. Add the pork cutlets into the heated oil and let them cook for at least 3 minutes until golden brown, then flip them over using a thong
  8. Cook for 3-4 minutes (turn down the heat or drizzle a little more oil if necessary)
  9. In a plate, layer a couple of pieces of paper towel and place the cooked pork cutlets on top and let the oil absorb into it (this will also help maintain its crispiness)
  10. In another sauce pan, add the Katsu sauce ingredients and boil for about 1-2 minutes in low heat, stirring continuously, until it thickens
  11. Drizzle the sauce over the pork cutlets and serve while they’re still hot and crispy
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