Pork Katsu (or Tonkatsu) is one of my favorite Japanese dishes – the pork cutlet is ultra crispy, juicy, and paired with a savory sauce.
I would recommend using the highest quality pork loin filets you can find, preferably from the center pork loin. You’ll want to pound these to 1/2″ thickness. If you prefer to a different protein, I have sub with chicken – check out my recipe for Chicken Katsu Curry! You can also make this in the airfryer – check out my recipe for Air Fryer Chicken Katsu!
Panko breadcrumbs are drier and flakier than regular breadcrumbs, so they absorb less oil and creates a light & crunchier crust. They are a KEY ingredient in this dish!
POUND YOUR MEAT!
You’ll need to pound your pork to 1/2″ thick cutlets – if you don’t have a meat mallet, you can use a small pan! Try to keep these as even as possible – the more evenly they’re pounded, the more evenly they will cook!
Do not let your frying oil drop below 325-350F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 325F, remove your pork and wait until the temperature increase. Frying at a low temperature will result in too much moisture (AKA SOGGY!)
If you are not a seasoned pro at cooking (and honestly, even if you are!) I would highly recommend you use a meat thermometer to check your pork – you want the internal temp to be at 145F. Undercooked meat can lead to food poisoning, so always err on the side of caution!
I like to serve this dish with sliced cabbage, rice, and homemade tonkatsu sauce!
HOMEMADE TONKATSU SAUCE
You can easily purchase tonkatsu sauce from most grocery stores – but if you want to make your own, I included the recipe below! I like to make my own sauces as often as possible, as it’s usually easy enough and store versions oftentimes have fillers & preservatives.
- 2 pork loin filets pounded to 1/2" thick cutlets
- 2 eggs large
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 cups panko breadcrumbs
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp oyster sauce
- 2 tsp sugar
- thinly sliced cabbage
- Using a meat mallet or heavy pan, pound pork loin to 1/2" thick cutlets. Using the back of a knife, pound against the pork to tenderize. Season both sides with salt and pepper.
- For the wet batter, mix together eggs, all-purpose flour, salt, pepper, and garlic powder. and whisk together until the consistency is slightly looser than pancake batter.
- Dredge chicken in wet batter then coat thoroughly in panko breadcrumbs.
- Heat oil to 350F and fry for 4-5 minutes or until the pork reaches 145F.
- For your tonkatsu sauce, mix together ketchup, Worcestershire sauce, oyster sauce, and sugar to combine.
- Serve with fried pork cutlets with sliced cabbage, rice, and tonkatsu sauce.