Crispy Korean Pork Cutlet

Crispy Korean Pork Cutlet

Crispy Korean Pork Cutlet is one of my favorite dishes to make. The first time I tasted it, I was instantly transported to the bustling streets of Seoul, where the savory aroma of fried pork wafted through the air. Crispy Korean Pork Cutlet combines tender pork with a crunchy breadcrumb coating that’s simply irresistible. As I prepare this dish, I always feel excited to share it with my family and friends, knowing they will love the flavor just as much as I do.

The Cooking Process

To start, I gather all the ingredients for my Crispy Korean Pork Cutlet. I thinly slice the pork loin and season it with salt and pepper. Using a meat tenderizer, I flatten each piece to ensure even cooking. The breading process is my favorite part: I dredge the pork in flour, dip it in beaten eggs, and finally coat it with panko breadcrumbs. This creates a crispy exterior that I know will delight everyone at the table. After breading, I refrigerate the cutlets for a bit, allowing the coating to set perfectly before frying.

Frying and Gravy

Once the cutlets are ready, I heat up a large frying pan filled with vegetable oil. As the oil sizzles, I carefully place the breaded pork into the hot oil, watching as they turn golden brown and crispy. The sound of frying always makes my mouth water! While the pork cooks, I whip up a savory hi-rice gravy to drizzle over the cutlets. The combination of ketchup and hi-rice powder creates a rich sauce that adds depth to the dish.

Serving and Enjoying

When everything is ready, I serve the Crispy Korean Pork Cutlet over a bed of fluffy steamed rice, generously ladling the warm gravy on top. I always add a refreshing cabbage salad and a side of kimchi to balance the flavors. As I sit down to enjoy my meal, I feel proud of this delicious creation. Each bite reminds me of why I love cooking and sharing my food with others. Crispy Korean Pork Cutlet has become a family favorite, and I can’t wait to make it again!

Chef’s Notes- Crispy Korean Pork Cutlet

• Achieving the Perfect Crunch: Make sure the oil is heated to around 350°F (175°C) before frying. This temperature is crucial for achieving that crispy, golden-brown coating. If the oil is too cool, the cutlets will absorb excess oil and become greasy.
• Resting the Cutlets: After breading, allow the cutlets to rest in the refrigerator for at least 15 minutes. This helps the coating adhere better during frying and results in a crunchier texture.
• Breading Tips: When breading, ensure that the cutlets are evenly coated in flour, egg, and panko. This will help create a uniform crust. Press the breadcrumbs onto the cutlet firmly to ensure they stick well.
• Flavors and Seasoning: Consider adding a pinch of garlic powder or smoked paprika to the flour for an extra flavor boost. You can also marinate the pork in a light soy sauce mixture for added depth before breading.
• Serving Suggestions: Pair the cutlets with steamed rice, kimchi, and a fresh cabbage salad for a balanced meal. You can also add a side of pickled vegetables or miso soup for extra flavor and variety.
• Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a toaster oven or air fryer to retain their crispiness rather than microwaving, which can make them soggy.
• Healthier Alternatives: For a lighter version, consider baking the breaded cutlets at 425°F (220°C) on a parchment-lined baking sheet for 15-20 minutes, flipping halfway through, instead of frying.

Crispy Korean Pork Cutlet

Recipe by Kimmy

Course: Main Course, Side DishCuisine: Japanese, KoreanDifficulty: Easy

Servings

4

Prep time

25

minutes

Cooking time

20

minutes

Calories

650

kcal

Resting Time

5

minutes

Total time

50

minutes

Dive into the delightful flavors of Korea with our Crispy Korean Pork Cutlet! This mouthwatering recipe combines tender pork, a crunchy breadcrumb coating, and a savory hi-rice gravy that will transport your taste buds straight to Seoul. Perfect for weeknight dinners or special occasions, this dish is both simple to prepare and irresistibly delicious. Pair it with steamed rice, tangy kimchi, and a fresh cabbage salad for a complete and satisfying meal. Get ready to impress your family and friends with this authentic Korean classic that’s bursting with flavor and texture!

Ingredients

• Meat and Seasoning

• 4 pieces thinly sliced pork loin or tenderloin chops about 1 pound total

• 1/2 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• Breading Station

• 1/3 cup all-purpose flour

• 3 large eggs lightly beaten with a pinch of kosher salt

• 2 cups panko breadcrumbs or Korean-style bread crumbs

• Cooking Essentials

• 3 cups vegetable oil for frying

• Gravy

• 3/4 cup hi-rice powder or substitute with gluten-free gravy mix

• 2 tbsp unsalted butter

• 2.5 cups water

• 1/4 cup ketchup

• Cabbage Salad

• 1/2 medium head cabbage finely shredded and chilled

• 1 cup mayonnaise

• 1 to 2 tbsp fresh lemon juice

• 1 tbsp honey or granulated sugar

• 1 tbsp ketchup

• Serving

• 3 cups steamed white rice

• Side of kimchi or yellow pickled radish

• Alternative Ingredients:

• Pork: Substitute with beef chicken, or turkey breast for a different protein option.

• All-Purpose Flour: Use gluten-free all-purpose flour for a gluten-free version.

• Panko Breadcrumbs: Replace with almond flour or crushed gluten-free crackers for a low-carb alternative.

• Hi-Rice Powder: Use regular gravy mix or homemade gravy as a substitute.

• Mayonnaise: Opt for vegan mayonnaise to make the recipe dairy-free.

• Honey: Use maple syrup or agave nectar as a vegan sweetener alternative.

Directions

• Tenderize and Season – Begin by using a meat tenderizer or the back of a kitchen knife to gently flatten each pork slice to approximately 7 by 5 inches and about 1/4 to 1/8 inch thick. Generously season one side of each cutlet with kosher salt and freshly ground black pepper to enhance the flavor.
• Breading Process – Dredge both sides of the seasoned pork cutlets in all-purpose flour, ensuring an even coating. Next, dip the floured cutlets into the beaten eggs, allowing excess to drip off. Finally, press the cutlets into panko breadcrumbs, firmly coating them for a crispy exterior. Place the breaded cutlets on a baking sheet and refrigerate for at least 15 minutes to set the coating.
• Prepare the Salad Dressing – In a mixing bowl, combine mayonnaise, fresh lemon juice, honey (or sugar), and ketchup. Whisk until smooth and creamy, then refrigerate the dressing until ready to use.
• Make the Gravy – In a heavy saucepan, melt the butter over medium-high heat. Once partially melted, add the hi-rice powder and stir continuously with a wooden spoon for about 2 minutes until well combined. Gradually add water while stirring to prevent lumps. Incorporate the ketchup and continue to cook, stirring occasionally, for 8 to 10 minutes until the gravy thickens and starts to bubble. Remove from heat and set aside.
• Fry the Pork Cutlets – Heat the vegetable oil in a large frying pan over medium-high heat until it reaches 350°F. Carefully place the breaded pork cutlets into the hot oil, frying until both sides are golden brown and crispy, approximately 12-13 minutes. Turn the cutlets occasionally using tongs for even cooking. Once fried, transfer the cutlets to a paper towel-lined plate to drain excess oil, then slice into strips.
• Assemble and Serve – Reheat the prepared gravy if necessary. Spoon a portion of steamed rice onto each plate, ladling hot gravy over the rice. Place the sliced pork cutlet atop the rice and drizzle additional gravy over the top for extra flavor. Add a generous serving of shredded cabbage salad alongside the pork and rice. Garnish with a side of kimchi or yellow pickled radish. Serve immediately while hot and enjoy!

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• meat tenderizer
• frying pan
• wooden spoon
• tongs
• kitchen towel
• saucepan
• measuring cups and spoons
• colander

Nutrition Facts

• Calories: 650kcal
• Carbohydrates: 50g
• Protein: 35g
• Fat: 30g
• Saturated Fat: 10g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 15g
• Trans Fat: 0.5g
• Cholesterol: 120mg
• Sodium: 800mg
• Potassium: 400mg
• Fiber: 3g
• Sugar: 12g
• Vitamin A: 600IU
• Vitamin C: 15mg
• Calcium: 100mg
• Iron: 2mg

FAQs- Crispy Korean Pork Cutlet

Can I use a different type of meat?

Yes! You can substitute pork with chicken breast, turkey, or even beef. Just adjust the cooking time accordingly, as thinner cuts will cook faster.

What if I don’t have panko breadcrumbs?

If panko is unavailable, you can use regular breadcrumbs or crush gluten-free crackers as an alternative. Panko provides a lighter, airier crunch, so keep that in mind.

How do I make this dish gluten-free?

To make the dish gluten-free, substitute all-purpose flour with a gluten-free blend and use gluten-free panko breadcrumbs. Ensure any sauces used are also gluten-free.

Can I make the hi-rice gravy in advance?

Yes, you can prepare the hi-rice gravy ahead of time. Store it in an airtight container in the refrigerator and reheat it on the stove when ready to serve. Add a splash of water if it thickens too much.

What sides go well with Crispy Korean Pork Cutlet?

This dish pairs well with steamed rice, kimchi, and a fresh salad. You can also serve it with pickled vegetables or miso soup to balance the meal.