Pairs well with Donkkaseu (Korean Pork Cutlet)
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 8mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Donkkaseu (Korean Pork Cutlet)
(1.0)
3.5M views • 10y ago
53.0K
2.0K
1.5% engagement
A crunchy, savory breaded pork cutlet served on a bed of rice with Hi-Rice sauce, accompanied by kimchi and a side of cabbage salad. This dish is a Korean adaptation of the Japanese tonkatsu, which itself is a version of the European schnitzel.
00:30:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- pork - 1 pound (lean cuts, butterfly cut)
- salt - to taste
- black pepper - to taste
- all-purpose flour - 1/3 cup
- eggs - 3
- breadcrumbs (ppang-garu in Korean) - 2 cups
- cabbage - as needed (thinly sliced for salad)
- mayonnaise - 1/2 cup (for cabbage salad sauce)
- lemon - 1 (squeezed, for cabbage salad sauce)
- ketchup - for sauce: to taste, for gravy: 1/4 cup (for cabbage salad sauce and gravy)
- honey or sugar - to taste (for cabbage salad sauce)
- unsalted butter - 2 tablespoons (for Hi-Rice sauce)
- Hi-Rice powder - watch the video to see (for gravy, details on website)
- water - watch the video to see (for Hi-Rice sauce)
Instructions
- Prepare the Pork: Butterfly cut the pork to larger sizes and tenderize with the back of a knife to even thickness.
- Season and Coat: Season the pork with salt and pepper. Coat each piece first in flour, then in beaten eggs, and finally in breadcrumbs, pressing to adhere.
- Prepare Cabbage Salad: Thinly slice cabbage for the salad. Mix mayonnaise, squeezed lemon, a bit of ketchup, and honey or sugar for the salad sauce. Refrigerate to keep cold.
- Make Hi-Rice Sauce: Melt unsalted butter in a pan, add Hi-Rice powder, then gradually add water and ketchup. Cook until thickened.
- Cook Pork Cutlets: Fry the breaded pork cutlets until golden and crispy. Serve on a bed of rice, topped with Hi-Rice sauce, alongside kimchi and cabbage salad.
