Donkatsu is a delicious fried Korean dish that with my ingredients becomes a Korean Fusion favorite. Made with pork cutlets that have been tenderized in an original sauce of mine, this dish really elevates the experience of eating fried pork to a new level.
Donkatsu is enjoyed throughout the world. Its crispy exterior is often paired with sides of soft rice, curry, and eggs. These sides provide some extra nutrition and taste, and besides, the Donkatsu is so delicious that you need some sides to make sure you don’t accidentally eat all of it at once!
What makes my dish a sort of Japanese-Korean fusion, is my choice of ingredients-including a slightly sweet apple puree and ginger juice. These ingredients would not be found in the most traditional Korean dishes per say, but with the combination of these semi-acidic marinade ingredients and their unique flavor profiles, this Donkatsu really stand out from the rest.
I often like to serve my donkatsu with salad to cut the strong flavor of the katsu suace. That way, I have a balanced meal, both nutritionally and in flavor.
And don’t forget, #LifesDelicious so taste it!
- 3 pieces thinly sliced pork
- 1/2 cup Tempura flour
- 1/2 cup bread crumbs
- 2 eggs egg wash
- 1/4 olive or vegetable oil for frying
- 1 tbs extra virgin olive oil
- Salt and pepper
- 2 tbs garlic powder
- 1 tsp ginger juice
- 1 tsp white cooking wine
- Katsu Sauce:
- 1 cup apple puree
- 2 tsp rice vinegar
- 2 tsp tomato paste or ketchup
- 1 tsp garlic powder
- 1 tsp black pepper
- 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)
- Turn them around and repeat the same, so you’re creating tiny check marks on the surface of the meat. Move them onto a plate and set aside.
- In a bowl, mix the ingredients for the marinade.
- Using a spot, drizzle the amrinade onto the pork on both sides. Let it sit for a minimum of 15-20 minutes. (If you have time, I recommend that you cover the meat with cling wrap and keep in the fridge for at least 3 hours)
- Heat cooking oil in a skillet on medium heat.
- 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 all pieces.
- Add the pork cutlets into the heated oil and let them cook for at least 3 minutes until golden brown, then flip them using tongs and repeat.
- Cook for 3-4 more minutes, and add oil or lower heat if necessary.
- On a plate, layer a couple sheets of paper towels and place the cooked pork cutlets on top to let the excess oil drain.
- Drizzle the sauce over the pork cutlets and serve while they’re still hot and crispy.