Donteki (Japanese-style Pork Steak)
This is a recipe for Donteki, a Japanese-style pork steak.
📝 Editor's Notes
This is a Japanese-style Donteki recipe, featuring thick pork collar butt grilled like a steak and served with a special sauce.
The combination of crispy on the outside, juicy on the inside pork and the rich sweet-and-savory umami sauce is superb.
While the resting process and sauce making make it an intermediate-level recipe, following the steps will result in a wonderful meal.
It's highly recommended as a satisfying main dish that the whole family will love.
🛒 Ingredient Tips
It's convenient to ask your butcher to slice the pork collar butt about 3 cm (1.2 inches) thick in advance.
You can use cornstarch instead of potato starch, but potato starch helps create a crispier texture.
Worcestershire sauce is a key ingredient for Donteki sauce, so make sure to have it.
If you don't have Mirin (미림), you can use cooking sake or rice wine with a little added sugar.
For the Shio-dare Sauce (시오다레 소스) to go with shredded cabbage, you can use a store-bought product or easily make it yourself with sesame oil, garlic, salt, and pepper.
🥘 Ingredients
👨🍳 Cooking Points
The key to Donteki is properly cooking the thick pork collar butt.
The trick is to first sear the surface over high heat until crispy, then reduce to low heat and cover the pan to cook the inside until tender and juicy.
Be sure to rest the meat for 5 minutes after cooking.
This allows the juices to redistribute throughout the meat, making it much more tender and flavorful.
For the sauce, adding grated onion enhances the flavor, and melting butter at the end adds glossiness and depth.
Don't simmer the sauce for too long; 3 minutes is enough to prevent it from becoming too salty.
👨🍳 Directions
Slice the pork collar butt into thick pieces, about 3 cm (1.2 inches) thick.
Sprinkle 0.2 tbsp of seasoned salt, 0.1 tbsp of black pepper, and 2 tbsp of potato starch over the sliced pork, then spread evenly.
Heat a generous amount of cooking oil in a pan over medium heat, then sear the pork for 2 minutes on each side.
Reduce the heat to low, cover the pan, and cook for another 3 minutes on each side.
Remove the cooked pork and let it rest for 5 minutes.
To prepare the sauce, grate half an onion (about 120g) or finely chop it with a knife, then place it in a bowl.
Add 4 tbsp of Worcestershire sauce, 3 tbsp of soy sauce, 3 tbsp of Mirin (미림), 1 tbsp of sugar, 0.5 tbsp of vinegar, and 0.5 tbsp of minced garlic to the grated onion and mix to make the sauce.
Pour the prepared sauce into the pan where the pork was cooked and simmer for 3 minutes.
After 3 minutes, reduce the heat to low, melt 15g of butter into the sauce, then add the rested pork and gently warm it through.
Plate the finished Donteki, serve with shredded cabbage and the sauce, then sprinkle with parsley to finish.
Shredded cabbage tastes even better when drizzled with Shio-dare Sauce (시오다레 소스).
💡 Tips
Black pepper adds a special aroma during the cooking process.
If you don't have a grater for the onion, you can finely chop it with a knife instead.
Donteki served with shredded cabbage and Shio-dare Sauce (시오다레 소스) offers an irresistible sweet and savory flavor that you'll enjoy endlessly.
🥢 Who This Is For
This is a great dish to enjoy with the whole family when you're looking for a hearty and special meal.
Its sweet and savory umami flavor appeals to both children and adults, making it perfect for housewarming parties or entertaining guests.
It also pairs wonderfully with beer or sake, so give it a try!
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