Donkkaseu Recipes

KOREAN PORK CUTLET, DONKASU

Steps:

• Heat a large skillet over medium low heat; add butter and let it melt. Add small diced onion and sauté until onion is soften, about 5 minutes. Add flour and sauté until roux turns into brown color, about 5 to 7 minutes. Meanwhile, combine chicken stock, worcestershire sauce, ketchup and heavy cream in a mixing bowl.
• Pour sauce mixture into pan and whisk to combine. Season sauce with sugar, salt and pepper. Bring it to soft boil and simmer for 3 to 5 minutes, or until thicken. Stir occasionally. This sauce will last 7 days in a fridge. If you are serving it right away, keep it warm and let's move on the pork cutlet.
• Butterfly thick pork chops and season each pork chops 1/2 tsp of salt, pepper and garlic powder, both side. Lay pork chops in between two pieces of plastic wrap if you prefer(not necessary), then pound them using a meat tenderizer or back of knife. Flatten them about 12-inch wide piece. We seasoned pork chops first before pounding, so all the seasoning will get inside of meat.
• Prepare flour, beaten eggs and panko in a baking sheet. Dust flattened pork in flour, shake off excess then dip in beaten eggs and coat evenly. Finally coat evenly with prepared panko, by pressing down panko slightly on to meat.
• Heat frying oil over 350°F (Make sure your frying pan is wide/big enough for the size of pork cutlet.)Deep fry pork cutlets 1 piece at a time 2 to 3 minutes each side, or until fully cooked inside and golden brown crispy outside. You can also pan fry or shallow fry if you prefer. In that case, cooking time might extend slightly. Remove donkasu from oil and place on a paper towel lined plate and repeat with rest pork.
• Transfer donkasu to a serving plate and arrange a scoop of rice (top with black sesame seeds), shredded cabbage (top with pink dressing), some pickles and dinner roll. Pour brown sauce as much as you like, and serve immediately. Enjoy!

DONKKASEU

Steps:

• Slice each pork loin horizontally in half to create two thin pieces (known as butterfly cut).
• Using a meat mallet (or rolling pin) bash each cut of the pork loin on both sides to tenderise the meat.
• Sprinkle one side of each loin with a pinch of salt and black pepper.
• Arrange 3 shallow bowls and put the following into each bowl: 1st bowl: The plain flour 2nd bowl: 4 eggs beaten 3rd bowl: The panko breadcrumbs
• With each piece of pork loin start by fully coating it in the plain flour. Then dip in the beaten eggs and finally coat fully in the panko breadcrumbs. Transfer to a large plate. Pop the plate in the fridge while you prepare the cabbage salad.
• For the salad, start by shredding the white cabbage into a large bowl. Rinse the cabbage, drain and place in the fridge.
• To make the sauce for the cabbage salad mix the mayonnaise, ketchup, honey and lemon together in a small bowl. Place this in the fridge also.
• In a saucepan cook the katsu curry sauce according to the packet instructions to make 600ml. Leave to simmer on a very low heat to allow the sauce to thicken.
• In a large, high sided, pan heat the vegetable oil to 170 degrees celsius. If you don't have a thermometer you can test the oil by dropping in a single breadcrumb. If it immediately floats to the top of the oil and browns within about 15 seconds then the oil is ready.
• Carefully place each pork loin in the oil and leave to fry for between 10 to 15 minutes. Remove from the pan onto some kitchen paper to drain when the cutlet is nicely browned and cooked through.
• Arrange a bed of cooked rice on each plate, slice 2 of the cutlets and arrange on top of the rice. Drizzle over some of the curry sauce and finish off by placing a handful of the shredded cabbage at the side, topped with some of the salad sauce.