Pork Donkasu
Pork Donkasu
Pork Donkasu is a panko bread pork cutlet that’s fried and covered in a sweet and savory brown gravy. This is very similar to the Japanese version, pork tonkatsu. The Japanese version is simply served over shredded cabbage with a similar brown sauce. The Korean version is served with shredded cabbage with a mayo/sriracha dressing, pickles, steamed white rice with black sesame seeds, and a dinner roll. Sometimes you’ll see a side of macaroni salad. Pork donkasu are traditionally big as fuck. In order to cook properly, the pork needs to be hammered down to 1/4” thick. So if you want a giant donkasu, cut you pork loin chop to 1” thickness. Butterfly the chop so it’s 1/2” thick. Hammer it down on both sides until it is about a 1/4”. If you don’t want a giant donkasu, cut the chop to 1/2” thick and hammer it down to 1/4”. It will be about half the size of the giant donkasu. I obviously made mine the size of a dinner plate.
Ingredients
- 1 lb boneless pork loin
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 3 tbsp flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- 1/2 cup vegetable oil
Brown Sauce
- 2 tbsp butter
- 1/4 cup onions finely diced
- 2 tbsp flour
- 1/4 cup ketchup
- 1/4 cup worchesterhire sauce
- 1/4 cup chicken stock
- 1 tbsp whole milk
- 1 tbsp sugar
Instructions
- Cut a 1lb chunk of boneless pork loin in half. Butterfly each half like so. Season with salt, pepper, and garlic powder.
- With a mallet, hammer down the pork loin to 1/4” thick. As you can see in the pic, the pork has doubled its surface are compared to the one that’s not hammered.
- Hammer all over on both sides at least twice.
- Dredge each of the pork cutlets in flour.
- Dip the cutlet in the beaten egg, the the panko breadcrumbs.
- Heat up cooking oil in a large sauté pan over medium high heat. Unless you have a gigantic as fuck sauté pan, you’re going to have to cook these one at a time. Cook for 4 minutes.
- Flip. Cook for another 4 minutes. Drain on paper towel.
- In a small pot over medium high heat, melt the butter. Add the onions. Cook for 5 minutes.
- Add in the flour. Constantly whisk.
- Mix together in another bowl, the Worcester sauce, ketchup, chicken stock, whole milk, and sugar. Add it to the roux. Whisk for 2 minutes until it thickens.
Instead of pickles, I used some pickled shishito peppers that I made. My high ass forgot to make the rice. So I will update the pic sometime in the future. Maybe I’ll add some macaroni salad and a dinner roll? Who knows?
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