Homestyle Royal Pork Cutlet (Wang Donkatsu)
Chef Ryu Soo-young’s Recipe: Korean Diner-Style Royal Pork Cutlet with Pork Tenderloin and Versatile Kyeongyang Sauce
Recreate the incredibly popular ‘Wang Donkatsu’ from Korean diners right in your own kitchen. This recipe features a thick, juicy pork tenderloin cutlet and a flavorful, homemade Kyeongyang-style sauce, perfect for a special meal at home.
Royal Donkatsu- Pork tenderloin 400g (sliced thickly)
- Eggs 2
- Salt 2 pinches
- Breadcrumbs, as needed
- All-purpose flour, as needed
Pork Tenderloin Marinade- Milk 100ml
- Salt 1/3 Tbsp
- Black pepper 20 twists (from grinder)
- Minced ginger 1/2 tsp
Versatile Kyeongyang Sauce- Store-bought Tonkatsu sauce 10 Tbsp
- Ketchup 5 Tbsp
- Onion 1/2 (very thinly sliced/minced)
- Butter 60g
- All-purpose flour 4 Tbsp
- Sugar 1 Tbsp
- Salt 3 pinches
- Water 300ml
- Milk 100ml
- Salt 1/3 Tbsp
- Black pepper 20 twists (from grinder)
- Minced ginger 1/2 tsp
Versatile Kyeongyang Sauce- Store-bought Tonkatsu sauce 10 Tbsp
- Ketchup 5 Tbsp
- Onion 1/2 (very thinly sliced/minced)
- Butter 60g
- All-purpose flour 4 Tbsp
- Sugar 1 Tbsp
- Salt 3 pinches
- Water 300ml
Cooking Instructions
Step 1
Begin by preparing the onions for the sauce. Finely mince half an onion. Mincing the onion finely will ensure a smooth and well-integrated sauce.
Step 2
Melt the butter (60g) in a pan over medium heat. Add the minced onion, 1 Tbsp of sugar, and 3 pinches of salt. Sauté until the onions become translucent and release a sweet aroma. Be careful not to burn them.
Step 3
Once the onions are lightly browned, add 4 Tbsp of all-purpose flour. Continue to cook over low heat for 1-2 minutes, stirring constantly. This step helps to cook out the raw flour taste and prevent a pasty sauce.
Step 4
Turn off the heat. Stir in 10 Tbsp of store-bought tonkatsu sauce and 5 Tbsp of ketchup until well combined. Taste the sauce; it’s best to adjust the seasoning to be slightly less salty than you prefer, as the flavor will intensify as it cooks. This prevents it from becoming too rich. (*Tip: The ratio of store-bought tonkatsu sauce to ketchup is typically 2:1, but feel free to adjust to your taste. Also, you might find the sauce quantity to be quite generous for the amount of meat; consider halving the sauce recipe if you prefer.)
Step 5
Gradually add 300ml of water, about a third at a time, whisking continuously to prevent lumps. Once the water is incorporated, return the pan to the heat. Bring to a boil over high heat and cook briefly until the sauce thickens to your desired consistency. Avoid overcooking, which can make the sauce too salty.
Step 6
Prepare the pork tenderloin for the cutlet. Pat the surface of the pork tenderloin dry with paper towels. Cut the tenderloin into 3-4 equal portions. To make the cutlets thinner and wider, make a deep incision in the center of each piece, almost cutting it in half, then open it up like a book. Gently press down to flatten and widen the meat.
Step 7
Marinate the pork for tenderness and to remove any gaminess. In a bowl, combine 100ml of milk, 1/3 Tbsp of salt, 1/2 tsp of minced ginger, and 20 twists of black pepper. Mix well, then add the prepared pork tenderloin. Cover and refrigerate for at least 20 minutes. For even better results, marinate for 30 minutes to an hour.
Step 8
Prepare the egg wash. In a separate bowl, whisk together 2 eggs and 2 pinches of salt until well combined.
Step 9
Remove the pork from the milk marinade and gently shake off any excess liquid. Dredge each piece lightly in all-purpose flour, ensuring an even coating. Dip it into the egg wash, letting any excess drip off. Finally, coat generously with breadcrumbs, pressing firmly to ensure they adhere well. A thick layer of breadcrumbs is key to a crispy texture.
Step 10
Heat about 1cm of cooking oil in a deep pan over medium-low heat to approximately 160°C (320°F). Carefully place the breaded cutlets in the oil and fry for about 7 minutes, until golden brown and cooked through. For extra crispiness and color, briefly increase the heat to high for the last minute of frying. Adjust frying time based on the thickness of the cutlets.
Step 11
Once fried, place the donkatsu on a wire rack or stand them upright, ensuring they don’t touch each other. This allows excess oil to drain off and helps maintain their crispiness.
Step 12
Serve the hot, crispy Wang Donkatsu with a side of steamed rice. Generously spoon the prepared Kyeongyang-style sauce over the cutlet. A side salad or a clear soup would make this a complete and satisfying meal.
