This is a Korean version of the popular Japanese Tonkatsu.
This dish features a very thin cut of pork that is seasoned and breaded, then fried until crisp. Can be served on a bed of seasoned cabbage if desired, with rice and kimchi (or any side dish). The dish is usually accompanied by a plum sauce.
Recipe Type: Fried, Fusion, Japanese, Korean, Main Dish, Meat, Pork
2 pounds Pork loin chops, as close to 1/4″ thick as possible
3/4 cup corn or potato starch
1/4 teaspoon salt
1/4 teaspoon white pepper
4 cloves fresh garlic
1 cup panko
oil for frying (about 1 cup)
3 or 4 Korean (jadu 자두) or Japanese (Suomomo 李 or 酸桃, or すもも, or スモモ) plums, Seeded
1 tablespoon honey, brown sugar, or sugar
1 tablespoon soy sauce
1 teaspoon rice or white vinegar
1 teaspoon rice cooking wine or mirin
cornstarch (if needed)
Seasoned Cabbage (Optional)
1/4 medium green cabbage
2 tablespoons mirin or rice wine (substitute: dry sherry mixed with 1/4 teaspoon sugar)
1 teaspoon white pepper
1 teaspoon sugar
Remove peel and seed from the plum, then either force the fruit through a strainer, or add fruit and liquids to a blender and blend until smooth.
Combine all ingredients (except cornstarch) in a sauce pan and gently heat to a simmer over low heat.
Cook for one minute at a slow simmer, adding cornstarch (mix with water to create a slurry) if needed to thicken the sauce.
Remove from heat and let cool.
Shred the cabbage into fine, long shreds.
Place shredded cabbage into a mixing bowl.
Combine other ingredients in a small bowl and mix well.
Drizzle seasoned mix over the cabbage and toss.
Let stand in refrigerator until just before serving time.
Toss again before serving, transfer to a colander, and drain excess liquid.
Trim any excess fat from meat.
For very thick cuts of meat, slice the pork into 1/4 inch slices.
Using the back edge of a heavy knife, or a tenderizing hammer, pound the meat down to about 1/4 inch thickness.
Lightly salt and pepper each side of the cutlets.
Fine chop the garlic cloves (very fine), then place evenly on the top side of the meat. Use the back edge of the knife (or smooth side of tenderizing hammer) and LIGHTLY pound garlic into the meat.
Let stand ten minutes.
Place starch and panko into separate plates (large enough to hold one cutlet).
Beat eggs in a flat bowl (large enough to dip one cutlet).
Arrange containers: Starch – eggs – panko.
Heat a pan with 1/4 inch neutral flavored oil over high heat.
Dredge a cutlet through the starch, coating both sides, then dip in egg, and finally dredge through Panko – evenly coating both sides.
Place coated cutlet in hot pan and cook one to two minutes per side, until medium to dark golden brown.
Repeat with each cutlet.
Place an equal amount of seasoned cabbage on each of four plates.
Slice each cutlet into strips and place on top of the cabbage.
Serve with white or jasmine rice and dipping sauce.
Use Back Edge of Knife
Thin the meat by pounding with the back edge of knife, continuing until meat is a uniform thickness. Be careful not to pound so hard or so much that the meat is cut through. After thinning the meat place minced garlic evenly over one side and lightly pound into the meat.
Starch, Egg, Panko
Dredge the meat through the starch, dip in egg batter, then coat in panko.
Pan Fry in Neutral Oil
Pan fry one to two minutes per side, until golden brown (or deep fry until golden). Remove from pan and drain.
Sliced or Whole
You can slice into strips or serve whole.
Place on top of seasoned cabbage and either place the sauce on the side or drizzle over the cutlet. Serve with kimchi and rice (or your favorite sides).