Nostalgic Western-Style Pork Cutlet (Kyung Yang Sik Donkatsu): The Golden Recipe for Home!
Unlock Childhood Memories! Authentic Old-Fashioned Pork Cutlet, The Ultimate Kyung Yang Sik Donkatsu Recipe (Includes Sauce Making)
Hello everyone! Let’s recreate the sweet memory of Kyung Yang Sik Donkatsu right in your own kitchen. While a previous attempt was cut short due to lost photos, this time, we’re sharing a detailed recipe for a delicious pork cutlet that’s perfect as a side dish for rice. The harmonious combination of crispy cutlets and a rich, flavorful special sauce is a crowd-pleaser for all ages. Shall we get started?
Pork Cutlet Ingredients- 3 slices of pork loin for cutlets (sliced thickly)
- Salt to taste
- Pepper to taste
- All-purpose flour, as needed (for coating)
- 1-2 eggs, beaten (for egg wash)
- Panko breadcrumbs, generously (for coating)
- 3-4 button mushrooms, thinly sliced (optional)
- 1/4 onion, thinly sliced
Special Western-Style Sauce Ingredients- 1 cup butter (approx. 200g)
- 1 cup all-purpose flour (approx. 150g)
- 1 cup ketchup (approx. 200g)
- 1/2 cup sugar (approx. 100g)
- 1 cup Worcestershire sauce (approx. 200ml)
- 1 cup milk (approx. 200ml)
- A pinch of pepper
- 2 cups water (approx. 400ml)
- 1 cup butter (approx. 200g)
- 1 cup all-purpose flour (approx. 150g)
- 1 cup ketchup (approx. 200g)
- 1/2 cup sugar (approx. 100g)
- 1 cup Worcestershire sauce (approx. 200ml)
- 1 cup milk (approx. 200ml)
- A pinch of pepper
- 2 cups water (approx. 400ml)
Cooking Instructions
Step 1
Prepare fresh pork loin. You can ask your butcher to slice it thickly for cutlets, or at home, gently pound it with a meat mallet to achieve an even thickness. If it’s too thin, it can become dry and tough after frying.
Step 2
Season the prepared pork slices evenly with salt and pepper. Next, lightly coat them with flour, then dip them generously in the beaten egg wash. Finally, press panko breadcrumbs firmly onto the cutlets to create a thick, even coating. Ensure the breadcrumbs adhere well; this is key to achieving and maintaining crispiness after frying.
Step 3
Prepare the vegetables for the sauce. Traditionally, thinly sliced button mushrooms are added for enhanced flavor, but today we’re using only onions. Including both onions and mushrooms not only adds a pleasant texture but also cuts through the richness of the sauce, making it even more delicious.
Step 4
Now, let’s make the delicious Western-style sauce. Using a small shot glass (soju cup) as a measurement can be convenient.
Step 5
Add 1 cup (approx. 200ml) of rich Worcestershire sauce.
Step 6
Add 1 cup (approx. 200ml) of milk for creaminess and 1/2 cup (approx. 100g) of sugar to balance the sweetness.
Step 7
Don’t forget to add 1 cup (approx. 200g) of ketchup for that classic sweet and tangy flavor.
Step 8
Sprinkle about 4-5 grinds of pepper to add aromatic depth.
Step 9
Combine all sauce ingredients and whisk or stir with a spatula until smooth and lump-free. You’ll start to see the characteristic appetizing color of the sauce emerge.
Step 10
It’s time to make the ‘roux,’ which gives the Western-style sauce its deep flavor. Melt the butter in a pot, then add flour in roughly the same amount as the butter. Sauté over medium-low heat, stirring constantly.
Step 11
Keep stirring to prevent sticking to the bottom and be careful not to burn the flour. Slowly and patiently stirring is crucial here.
Step 12
Continue to cook until the flour and butter mixture becomes a smooth paste, emits a nutty aroma, and turns a light brown color. This process is important for developing flavor.
Step 13
Gradually pour the prepared sauce mixture into the roux while whisking continuously to ensure a smooth consistency without lumps.
Step 14
Add the sliced onions and mushrooms. It’s best to turn off the heat immediately after adding the vegetables and cook them when reheating the sauce after frying the cutlets. If the vegetables cook too early, they can become mushy and lose their texture.
Step 15
Pour enough oil into a deep pan to cover the cutlets and preheat it. To check the oil temperature, drop a tiny bit of batter into the oil; if it sizzles and floats to the surface immediately, the oil is ready.
Step 16
Carefully place the prepared pork cutlets into the hot oil to fry. Use tongs or chopsticks to turn them, and ensure the utensils are completely dry. Water coming into contact with hot oil can cause dangerous splattering and burns, so be extremely cautious!
Step 17
Fry the cutlets over medium heat, turning them occasionally, until they are golden brown and cooked through. Achieving a crispy exterior is essential.
Step 18
Once golden brown and crispy, remove the cutlets from the oil and place them on a wire rack or paper towels to drain excess oil.
Step 19
Cut the drained cutlets into bite-sized pieces and arrange them on a plate. While a generous pile is great for a rice side dish, for a truly authentic Western-style presentation, serve one cutlet per plate with a side of rice, corn salad, and shredded cabbage salad dressed with ketchup and mayonnaise. Consider this complete plating style for your next attempt!
Step 20
Doesn’t the golden brown, perfectly fried cutlet look appetizing? You can almost feel the crispy exterior and tender interior just by looking at it. I remember how delicious it was even with just a drizzle of ketchup when I was younger.
Step 21
Gently reheat the prepared sauce over low heat. Once warm, pour it generously over the fried cutlets. If the sauce seems too thick, add a little water to reach your desired consistency.
Step 22
Finally, for an extra touch of visual appeal, I added a little store-bought sauce and a sprinkle of parsley flakes. Presentation matters!
Step 23
The contrast between the crispy cutlet and the smooth, rich Western-style sauce is simply divine. Each bite is a delightful balance of sweetness and savory flavor, without being greasy. It truly captures the essence of freshly fried cutlets.
Step 24
Although I missed adding mushrooms to the sauce today, the crisp texture of the onions was a wonderful addition. I highly recommend including both mushrooms and onions when making the sauce! They contribute to a richer texture and a more sophisticated flavor, preventing the sauce from becoming monotonous and resulting in a truly gourmet Kyung Yang Sik Donkatsu sauce.
