Steps

1. Make deep diagonal cuts on pork cutlet loin with a knife. Flip and make cuts in the same direction. [This is the key!] This helps tenderize the meat, allows flavors to penetrate better, and ensures even cooking.
   🕒 01:24
2. Cut thicker pieces of meat in half to make two portions. [This is the key!] This makes it easier to coat with batter and cooks more evenly.
   🕒 02:08
3. Use the firm part of your palm to pound the meat and tenderize it. Flip and pound both sides. [This is the key!] Even without a meat tenderizer, pounding with your hands will sufficiently soften the meat and make it juicy.
   🕒 02:27
4. In a bowl, mix 2 tsp soy sauce, 2 tsp oyster sauce, 1/2 tbsp cooking sake (rice wine), 1/2 tsp grated garlic, and 1/4 tsp curry powder. [This is the key!] Oyster sauce adds umami. The curry powder should be just enough to add a hint of aroma.
   🕒 03:11
5. Add the pounded pork to the bowl and mix well, ensuring both sides are coated with the blended seasonings. Rub the marinade into the cut areas.
   🕒 03:17
6. Let the pork marinate for a while.
   🕒 05:00
7. Prepare about 5 tbsp of potato starch in a separate shallow dish. [This is the key!] Using a clean dish for the starch, rather than the one used for marinating, ensures a crispier coating.
   🕒 05:14
8. Generously coat the marinated pork with potato starch, creating a protective layer to lock in the flavors.
   🕒 05:22
9. Add more potato starch, ensuring both sides are thoroughly coated until no longer powdery.
   🕒 05:39
10. Lightly press the starch onto the meat to adhere it.
    🕒 05:52
11. In a frying pan, combine 3 tbsp vegetable oil and 3 tbsp sesame oil and heat them. [This is the key!] Blending vegetable oil and sesame oil creates a balance of aroma and crispiness.
    🕒 06:34
12. Once the oil reaches the right temperature, place the starch-coated pork into the frying pan and pan-fry.
    🕒 07:00
13. Flip the pork when it turns golden brown. Occasionally move the pieces to areas with more oil in the pan to ensure even crisping.
    🕒 07:20
14. Pan-fry the other side similarly, moving the pieces to areas with more oil as needed.
    🕒 07:52
15. Once fried, stand the pork pieces up to drain excess oil thoroughly.
    🕒 08:27
16. Cut into bite-sized pieces.
    🕒 08:39
17. Arrange on a plate.
    🕒 09:04
18. Finish with a sprinkle of pepper.
    🕒 09:19