Curry Pork Cutlet with Fragrant Sauce
A special dish of oven-crisped pork cutlets generously topped with a savory vegetable curry sauce.
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 →
Crispy pork cutlets are baked in the oven instead of fried to reduce excess oil, then topped with a fragrant vegetable curry sauce. Pre-seasoning the pork with onion juice eliminates any gamey odor and makes the meat tender. The curry powder naturally thickens the sauce, creating a rich texture and distinct flavor.
- Servings
- 2 servings
- Cook time
- 30 minprep not included
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pork for tonkatsu4 cutlets
- Minced onion3 tbsp
- Minced bell pepper2 tbsp
- Canned sweet corn (or green peas)2 tbsp
Meat marinade
- Onion juicea little of each
- Salta little of each
- Ground black peppera little of each
Curry sauce
- Curry powder2 tbsp
- Tonkatsu sauce2 tbsp
- Hot sauce1 tbsp
- Salta little
- Ground black peppera little
- Water1 cup
- Pat the pork dry with paper towels; if the meat is thick, pound it thin to shorten the cooking time.
- Adding extra onion tastes delicious, so feel free to mince more, and you can also add mushrooms if you have them.
- You can substitute steak sauce or Worcestershire sauce for the tonkatsu sauce, and the hot sauce can be omitted.
Steps
1. Here are 4 small pork cutlets for tonkatsu.
Use 2 cutlets per serving, or 1 cutlet will be enough if they are large. Pat the pork dry with paper towels.
If the cutlets are thick, pound them thin to reduce the cooking time.
Dip the pork in onion juice, then season with salt and ground black pepper.
Seasoning the pork is essential, so do not skip this step. Let it sit for a moment so the seasoning absorbs.
2. Coat the seasoned meat in order: flour ⇒ beaten egg ⇒ breadcrumbs.
Dredge in flour and shake off any excess for a thin layer,
dip into well-beaten egg, and coat thoroughly with breadcrumbs.
To make sure the breadcrumbs adhere well and do not separate from the meat...
* The flour acts as a binder, so coating the meat in flour prevents the breadcrumbs from coming off.
* If the breadcrumbs are too dry, they will not stick well; spray a little water over the breadcrumbs with a spray bottle to moisten them before coating.
3. Press gently with your hands so the breadcrumbs adhere well, then lightly shake off any excess.
4. Since these will be baked in the oven rather than deep-fried, brush cooking oil evenly over the meat.
You can also spray the oil on using a spray bottle.
5. Once thoroughly coated with oil, bake in a preheated oven at 200°C for about 25-30 minutes.
6. They bake up delightfully crispy, just like deep-fried cutlets.
If you choose to deep-fry them, too high heat will burn the outside while leaving the inside raw, so fry between medium and high heat.
Fry until the surface turns a crispy golden brown.
7. These are the ingredients for the sauce. Finely mince 2 tbsp of each.
More onion makes it tastier, so you can mince extra.
Add mushrooms too if you have them.
8. Add all the curry sauce ingredients and mix them together.
Adapt it to your taste by using steak sauce or Worcestershire sauce instead of tonkatsu sauce.
You may omit the hot sauce.
10
9. Heat a pan, add cooking oil, and stir-fry the carrot and onion together briefly...
10. Add the bell pepper and canned sweet corn, then stir-fry until the onion turns translucent.
11
12
11. Pour in the curry sauce, bring it to a bubbling simmer, and season to taste with salt and ground black pepper before serving.
Even without a separate starch slurry, the curry powder will thicken the sauce just right.
12. Arrange the cooked cutlets on a plate with shredded cabbage salad and pickled cucumbers, then pour the sauce over top to serve.
Ppunwife's tips
- If the breadcrumbs are too dry, they will not adhere well; spray a little water over them with a spray bottle to moisten them before coating.
- If deep-frying, too high heat will burn the outside before the inside cooks through, so fry between medium and high heat.
FAQ
What should I do if the breadcrumbs do not stick well to the meat?
Dust the meat thinly and evenly with flour to act as a binder; if the breadcrumbs are too dry, lightly mist them with water from a spray bottle to moisten them before coating so they do not fall off.
How should I manage the heat if deep-frying instead of baking?
If the heat is too high, the outside will burn before the inside cooks through, so fry between medium and high heat until the outside turns crispy and golden brown.
Can I replace the tonkatsu sauce in the sauce recipe with other seasonings?
You can customize the recipe to your taste by substituting Worcestershire sauce or steak sauce for the tonkatsu sauce.
