Tonkatsu Korean Style (Panko-Breaded Pork Cutlet with Sweet Sauce)

Shred 100g cabbage as finely as possible and soak it in cold water for 5 minutes.

Drain it well before frying starts, so water does not dilute the sauce or soften the crisp cutlet later.

Pound 300g pork loin with the back of a knife or a meat mallet until it is an even 1.5cm thick.

Flatten thicker spots first, then season both sides with salt and pepper.

Set 60g flour, 1 beaten egg, and 100g panko in separate wide dishes.

Coat the pork lightly in flour, shake off excess, then dip in egg and press firmly into panko so the crust stays attached.

Heat 800ml oil to 170C and lower in the cutlet carefully.

Keep the heat at medium and fry for 3 to 4 minutes, then remove it when the coating turns pale golden and rest for 1 minute.

Raise the oil to 180C and fry the cutlet again for just 1 minute.

Remove it as soon as the crust deepens to golden brown, then drain well so trapped oil does not make it soggy.

Slice the donkatsu diagonally and place it over the drained cabbage.

Drizzle 4 teaspoons tonkatsu sauce evenly over the top, then serve right away while the breading is still crisp.