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.
🙋 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
Ingredients needed 🛒4 servings
- pork loin 1kg (thickness 1.5cm)
- mirin 100ml
- ginger 1 piece
- green onion 1 stalk
- soy sauce 100ml
- sugar 3 tablespoons
- oyster sauce 3 tablespoons
- potato starch as needed
- cabbage a little
- pine mushroom a little
- shiitake mushroom a little
- wood ear mushroom a little
- vegetable oil as needed
Recipe 🍳
- Score the pork loin cut into slices about 1.5cm thick with a fine grid pattern, then pound it gently with a meat mallet or the bottom of a small frying pan until tender and flattened.
- Place the prepared pork in a large bowl and mix in 100ml of mirin to reduce any raw odor, along with sliced ginger and chopped green onion.
- Add 100ml of soy sauce, 3 tablespoons of sugar, and 3 tablespoons of oyster sauce, then massage thoroughly with your hands to ensure the marinade penetrates deep into the meat.
- Coat both sides of the marinated pork generously with potato starch, ensuring no moisture remains on the surface so the coating adheres firmly.
- Fry the starch-coated pork in abundant oil heated to 170–180 degrees Celsius until the exterior turns a deep golden brown and becomes crisp, then slice into serving-sized pieces.
- In another pan, heat some oil and quickly stir-fry shredded cabbage, pine mushrooms, shiitake mushrooms, and wood ear mushrooms until crisp-tender, then season with 0.5 tablespoon of soy sauce and 1 tablespoon of oyster sauce.
- Serve warm rice in a bowl, place the stir-fried vegetables and crispy Chinese-style tonkatsu alongside for a complete dish.
- Score and pound the pork loin to make it thin and tender.
- Mix mirin, ginger, green onion, soy sauce, sugar, and oyster sauce; use hands to massage the pork while seasoning.
- Thoroughly coat the seasoned pork with potato starch on both sides.
- Fry the pork in oil at 170–180 degrees until golden and crisp.
- Quickly stir-fry cabbage and various mushrooms with soy sauce and oyster sauce to make the vegetable topping.
- Plate the dish by placing the stir-fried vegetables and tonkatsu next to warm rice.
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.
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