Korean · Dinner
Korean Fried Pork Cutlet (Gluten-Free)
Pork loin cutlet pounded thin, coated in rice flour and cornstarch crumb, and double-fried until shatteringly crisp. Served over shredded cabbage with a tangy-sweet gochujang dipping sauce, this Korean fried pork delivers a crunchy shell around juicy, tender meat with balanced sweet, savory, and mildly spicy notes.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.8gProtein
29.7gFat
44.6gCarbs
10.8gSugar
3.4gFiber
870mgSodium
253mgChol
5.9gSat Fat
760mgPotassium
95mgCalcium
3.4mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Butterfly and pound the pork loin chop thin between plastic wrap. Season with salt and black pepper, then set up three shallow dishes for rice flour, beaten egg, and rice crumbs.
2
Dredge
Coat the pork in rice flour, shaking off excess, dip into beaten egg, then press firmly into rice crumbs on both sides until fully coated.
3
Rest
Let the breaded cutlet sit on a plate for 10 minutes so the coating sets and adheres firmly before frying.
4
Fry
Heat vegetable oil in a heavy skillet to 325°F (165°C) over medium heat and fry the cutlet 3 minutes per side until pale golden and just cooked through.
5
Fry
Increase heat to medium-high, raise oil to 350°F (175°C), and fry 2 minutes per side until deep golden brown and crackling at edges.
6
Drain
Transfer cutlet to a wire rack set over a plate and rest 2 minutes so excess oil drips off and the crust stays crisp.
7
Whisk
In a small bowl, combine gochujang, honey, rice vinegar, tamari, grated garlic, and grated ginger until smooth and glossy.
8
Build
Pile the cabbage on a plate, slice the cutlet into strips, and arrange over the cabbage.
9
Plate
Drizzle gochujang sauce over the cutlet, scatter with sesame seeds and sliced scallion, and serve immediately while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin chop
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6 tbsp48g rice flour
- 22 eggs
- 1 cup90g gluten-free panko-style rice crumbs
- 1 cup240ml vegetable oil, for frying
- 2 cup140g green cabbage
- 2 tbsp30g gochujang
- 2 tsp10ml honey
- 2 tsp10ml rice vinegar
- 1 tsp6ml soy sauce tamari
- 1 clove1 clove garlic
- 1/2 tsp1/2 tsp ginger-fresh
- 2 tsp6g toasted sesame seeds
- 22 scallion
