Korean Diner-Style Schabowy with Brown Sauce (Polish × Korean)

Method

1. Start the brown sauce: melt the butter in a 16 cm saucepan over medium-low heat, add the finely chopped onion and cook until soft, then stir in the flour. Keep stirring for 5 min, until the roux turns the colour of milk chocolate and smells nutty; don't let it burn.

   Add in this stepButter 20 gOnion ½Plain flour (coating and roux) 2 tbsp

   medium-low heat

2. Whisk in the stock a little at a time so no lumps form, then add the ketchup, Worcestershire sauce, sugar and pepper. Simmer over medium heat for 8 min, stirring, until the sauce coats the back of a spoon, then keep it warm on the lowest heat.

   Add in this stepBeef stock 250 mlKetchup (sauce and dressing) 2⅛ tbspWorcestershire sauce 1½ tbspSugar 1 tspBlack pepper 1¼ pinch

   medium heat

3. Shred the cabbage as finely as you can, soak it in iced water for 5 minutes so it turns crisp, then drain well. Mix the mayonnaise with the ketchup for the dressing.

   Add in this stepCabbage 120 gMayonnaise 2 tbspKetchup (sauce and dressing) 0.9 tbsp

4. Slice the pork loin about 1 cm thick, one slice per person. Between sheets of cling film, pound it from the centre outwards until thin and wide, about 4–5 mm; Korean diner cutlets are big and flat. Nick the fat edge every 3 cm and season with the salt and pepper.

   Add in this stepBoneless pork loin 300 gSalt ½ tspBlack pepper 1¾ pinch

5. Crush the panko in a bag with a rolling pin so it is finer. Coat each cutlet in flour, then egg, then press the crumbs on firmly on both sides. Wash your hands after handling raw pork.

   Add in this stepPanko breadcrumbs 60 gPlain flour (coating and roux) 3 tbspEggs 1

6. Heat the oil, about 2 cm deep, over medium-high heat for 5 min (pan size · number of batches: 26 cm · 1×). It is ready at 170 °C, when a crumb rises and sizzles at once. The pan and your hands must be dry.

   Add in this stepNeutral oil for frying 400 ml

   medium-high heat

7. Slide the cutlets in away from you and fry over medium heat for 2 min per side, turning once, until evenly golden brown and cooked through. Drain on a rack for a minute. If the oil smokes, take it off the heat; never add water.

   medium heat

8. Pack the warm rice into a small bowl and turn it out onto each plate as a dome. Add the cutlet, pour the hot brown sauce over half of it so the other half stays crisp, and pile the cabbage alongside with the dressing on top. Eat it with a knife and fork, the diner way.

   Add in this stepWarm cooked rice 300 g