Korean Crispy Pork Cutlet – Donkasu

Korean Crispy Pork Cutlet - Donkasu

I really like Asian cuisine and the approach of the Chinese New Year always plunges me back into my books. There is one that I particularly like: K-food which of course deals with Korean cuisine. It’s been a while since I dive into it. I have made a number of recipes from this book, each time with success. These are breaded pork cutlets that I wanted to make again. They are known in Korea as D.onkasu. In Japan, we find them named Tonkatsu. It’s a delight !

This dish is really quite simple, but it is always very pleasant to taste. A delicious homemade sauce is the perfect accompaniment to the thin, crispy escalope. And then I serve it with vinegar rice. But that is my personal adaptation. This rice is so good that if I listened to myself I would eat it all the time.

Korean Crispy Pork Cutlet:

4 pork cutlets finely cut in the backbone
1 large egg
plain flour
100 g of breadcrumbs (panko)
salt pepper
1 apple
2 cloves garlic
3 tbsp ketchup
1 tbsp sugar
2 tbsp soy sauce
1 tbsp cider vinegar
frying oil

Season the cutlets, then coat them in a little flour, then in the beaten egg and finally in the breadcrumbs.

Book cool.

Prepare the sauce. Mix all the ingredients, then pour into a small saucepan and simmer over low heat for about 5 minutes. Stir regularly.

Let cool.

Heat the oil bath in a large container.
Cook the cutlets for about 2/3 minutes, turning them halfway through cooking. Proceed in several stages so that the cutlets are well immersed in the oil.

Cut the cutlets into slices and serve with (sushi) rice and possibly thinly sliced ​​Chinese cabbage.

Donkasu (Korean-style crispy pork cutlet) and sauce

To finish: vinegared rice is a treat, and I very often prepare chirashi (recipe here). I made the rice the same way, but with Cookéo. That’s 3 minutes of pressure cooking. Do not open the device and leave it for 15 minutes in warming mode.
Depending on your tastes, you can serve it with vinegar or plain.

The ideal is to have panko breadcrumbs. When I don’t have any, I use breadcrumbs that I make myself. It’s not the same thing, but the result is still not bad. Rather than mixing dry bread and having fine breadcrumbs, I mix fresh bread with a lot of crumb. I then dry it in the warm oven. Thus, the pieces are much coarser and the result thicker and crispier.

My sauce is very dark because I used dark soy sauce. A classic will do just fine.

Jean Dubost chopsticks

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