Step 1

Use a meat tenderizer or the back of a kitchen knife to pound and flatten the pork to your desired thickness. *I've tested different thickness and prefer around 1/2" whereas some go as thin as 1/8" to even 1".

Step 2

In a small bowl, stir together the ingredients from the meat marinade. Marinate the pork on both sides and set aside for 30 minutes.

Step 3

While the meat is marinating, make the donkkaseu sauce. In a small bowl, mix together the ketchup, worcestershire sauce, sugar and water. Set aside.

Step 4

In a saucepan, make the roux by melting the butter over medium-low heat, then add the flour. Stir constantly with a wooden spoon.

Step 5

As the roux thickens, add in the small bowl of ketchup mix into the saucepan and continue stirring. As the sauce mixes well together, add in the milk. Continue to stir until the sauce thickens. *Don't over heat it to make the sauce too thick.

Step 6

Coat both sides of the pork with flour (tap off the excess), dip it in the beaten eggs, and press it into bread crumbs.*I use a separate tong for the flour vs eggs so the eggs don't get clumpy from the flour.

Step 7

Heat oil over medium-high heat to 325 degrees Fahrenheit in a deep fryer, wok or a deep pan.

Step 8

Fry the pork and turn over a few times until it is golden brown on both sides. It took me about a total of 5-6 minutes. The cooking time will also depend on the thickness of the meat.

Step 9

Remove, and drain on a wire rack or a paper towel. Optional: Cut each cutlet into small strips.

Step 10

Serve the donkkaseu with warm rice, some sliced cabbage, and the sauce! You can pour over or dip the strips into the sauce!