Homemade Pork Cutlet with Tangy Sauce
A deep-fried dish made with pork marinated in onion juice to remove any gaminess, served with a clean-tasting homemade sauce made with tomatoes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This one-dish meal features pork tenderly seasoned with onion juice and mirin, then fried until crispy. The special sauce, simmered with tomatoes and fruit juice, cuts through the richness for a clean finish. Making extra cutlets and sauce to keep in the freezer makes it easy to set out for meals or as a side dish for kids.
- Servings
- about 4–5 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Pork5 cutlets (cutlet-cut)
Pork marinade
- Onion1
- Mirin (cooking rice wine)1 tbsp
- Salta little
- Ground black peppera little
Sauce
- Broth1/2 cup
- Onion1/2
- Tomato1/2
- Ketchup3 tbsp
- Worcestershire sauce2 tbsp
- Milk3 tbsp
- Orange juice3 tbsp
- Sugar1 tsp
- Ground black peppera little
- Potato starch or wheat flour (or flour)a little
- For the broth, use dried kelp (dasima) broth or light anchovy broth; you can also dissolve a little Dashida seasoning in plain water.
- You can buy a large batch of cutlet pork to marinate, make the sauce in advance, and store everything in the freezer to eat whenever you like.
Steps
First, you need to season the pork. Grate one onion and strain it through a sieve.
Prepare the cutlet pork, season it lightly with a sprinkle of salt and ground black pepper,
mix the onion juice with 1 tbsp of mirin, and dip the meat into the mixture before taking it out.
Prepare flour, beaten egg, and breadcrumbs. Coat the pork in flour first, then dip it into the beaten egg.
Then press it firmly into the breadcrumbs to coat. Coat it firmly so the breadcrumbs do not fall off.
After going through several steps, the meat has gotten quite thick.
Fry in cooking oil, turning it over so it does not burn, until golden brown.
Transfer the fried meat to a strainer to drain the excess oil.
Now make the cutlet sauce. First, put half an onion and half a tomato into a blender and puree them.
It does not matter if this is thick, so there is no need to strain it through a sieve.
In a frying pan, add the pureed onion and tomato along with all the sauce ingredients above,
pour in half a cup of broth, and stir while bringing it to a boil.
At the end, adjust the consistency by stirring in a cornstarch slurry or flour to thicken it.
If making the sauce feels like too much work, you can just blend onion juice into store-bought pork cutlet sauce, add a little sugar, and enjoy that instead.
A finished plate of pork cutlet.
Pour the sauce over the fried meat and garnish with parsley flakes.
Ppunwife's tips
- Coat it firmly so the breadcrumbs do not fall off.
- If making the sauce feels like too much work, you can just blend onion juice into store-bought pork cutlet sauce, add a little sugar, and enjoy that instead.
FAQ
What kind of broth should I use for the pork cutlet sauce?
Dried kelp (dasima) broth or a lightly brewed anchovy broth is recommended, or you can dissolve a little seasoning powder in water if needed.
Is there a simpler way to make the sauce?
You can easily make a tasty sauce by mixing store-bought pork cutlet sauce with a little grated onion juice and sugar.
How do I keep the breading from peeling off?
After coating evenly with flour and beaten egg, press firmly with your hands into the breadcrumbs so they adhere tightly and do not fall off.
How should I store leftover pork cutlets?
It is convenient to marinate the pork, bread it, and store it in the freezer alongside the sauce to take out whenever you need.
