Main ingredients
pork loinmiringingergreen onionsoy sauceoyster saucepotato starchcabbagepine mushroomshiitake mushroomwood ear mushroom
Lee Yeon-bok's Chinese-Style Tonkatsu
A reimagined version of Taiwanese soul food, Pai Gu, featuring a crispy coating made with potato starch and served with a sweet-savory stir-fried vegetable side.
Ingredients needed 4 servings
Recipe
Cooking tips
- Letting the starch-coated pork rest in the refrigerator for half a day to a full day allows the marinade to penetrate deeply and the starch to absorb moisture, resulting in an even crispier fry.
- Since the pork is pounded thin, it cooks through quickly—focus on achieving maximum crispiness on the outside without overcooking the inside.
- Avoid pouring sauce directly over the fried tonkatsu like in typical tonkatsu donburi, as it can make the coating soggy. The key feature is keeping the crispy tonkatsu and stir-fried vegetables separate to preserve crunch.
Recommended for
- Those seeking a unique twist beyond standard Japanese or Western-style tonkatsu.
- Fans of crispy textures paired with a savory-sweet balance in vegetable sauces.
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