Crispy Pork Cutlet with Refreshing Sweet and Sour Yurinji Sauce Salad
A Tangy Pork Cutlet Salad with Yurinji Sauce, a Delicious Alternative to Creamy Mayo Salads
Try this delightful pork cutlet salad tossed in a zesty yurinji sauce. It’s a perfect dish to awaken your appetite, offering a refreshing change from richer salads. Watch from 03:12 for expert tips!
Main Ingredients- 1 Pork cutlet
- 1/4 Onion
- 1 Cheongyang chili pepper (Korean hot pepper)
Cooking Instructions
Step 1
Cut the fried pork cutlet into bite-sized pieces. Make them easy for children to eat or convenient to mix into the salad.
Step 2
Peel the onion and slice it thinly into julienne strips. This ingredient adds color and texture.
Step 3
Soak the julienned onion in cold water for about 10 minutes to remove its pungent and sharp taste. This method preserves the onion’s crispness while softening its flavor.
Step 4
Trim the stems from the Cheongyang chili pepper and slice it diagonally. If you enjoy spiciness, leave the seeds in. If you prefer less heat, remove the seeds before slicing.
Step 5
Drain the julienned onion thoroughly after soaking it in cold water. Excess water can dilute the sauce, so ensure it’s well-drained.
Step 6
In a small bowl, combine soy sauce, vinegar, water, sugar, and lemon juice. Stir well until the sugar is completely dissolved to create the yurinji sauce. This balanced ratio is key to its delicious flavor!
Step 7
Arrange the cut pork cutlet, drained onion, and sliced chili pepper attractively on a serving plate. Drizzle generously with the prepared yurinji sauce to finish. You can also add some mixed greens or other vegetables for extra freshness.
