Pork Katsu (Tonkatsu) - SUPER CRISPY!

Pork Katsu (Tonkatsu) on a plate with shredded cabbage.

5 from 8 votes

Pork Katsu (Tonkatsu) - SUPER CRISPY!

Crispy juicy Tonkatsu is a Japanese comfort food staple and so delicious when paired with freshly shredded cabbage and rice!

Prep Time15

Cook Time9

Course: Main Course

Cuisine: Japanese

Servings:

Author: Chris Joe

Equipment

Dutch Oven

Ingredients

Pork

4 pork loin filets 1/2" thick cutlets
2 large eggs
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
2 cups panko breadcrumbs

Serve With

thinly sliced cabbage
rice
tonkatsu sauce

US Customary - Metric

Instructions

Using the a knife, make small slits along the fat cap and pound against the pork with the sharp side of the knife to tenderize each filet. Season both sides with salt and pepper.
Crack the eggs into a large bowl big enough to fit the pork. Beat thoroughly until combined. Place the flour in another bowl or tray that is large enough to fit the pork.
Dredge chicken in flour and shake off any excess. Dip the pork in the egg and let the excess egg drip off, then coat thoroughly in panko breadcrumbs.
Heat oil to 350F and fry for 4-5 minutes or until the pork reaches 145F.
Serve with fried pork cutlets with sliced cabbage, rice, and tonkatsu sauce.

Notes

Pound the Pork

If the pork you buy is too thick, 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, rolling pin, or even a heavy can! Try to keep these as even as possible - the more evenly they're pounded, the more evenly your Pork Katsu will fry!

Panko breadcrumbs are a key ingredient in this dish and there is no substitution. Panko breadcrumbs are larger and lighter than traditional breadcrumbs - which fries into a crispier, lighter crunch than traditional breading (like for fried chicken).

Fry at the Right Temperature

Fry the Pork Katsu (or Tonkatsu) in oil that has been heated to 350°F (180°C) for the best results. This will ensure that the Pork Katsu cooks quickly and evenly without becoming too oily.

If you are frying multiple pieces at one time, you may notice that your oil temperature is lower than 350°F (180°C) . If your temperature drops to below 325°F (160°C), it means you are overcrowding and frying too many Pork Katsu pieces at one time. Take a couple pieces out in order to allow the oil to come back to temperature.

If your oil is too high, reduce your heat and wait for the temperature to come down before continuing frying your Pork Katsu.

If you are frying large batches of Tonkatsu, use a fine mesh strainer to pick up any loose breading that has fallen into the oil. Doing this in between frying will prevent the breading from burning and turning your oil bitter.

Pork Internal Temperature

I highly recommend you use a meat thermometer to check your Pork Katsu after frying - pork needs to reach an internal temperature of 145F to be safe to eat. Undercooked meat can lead to food poisoning, so always err on the side of caution!

Optional Sides

I like to serve Pork Katsu with sliced cabbage, rice, and homemade Tonkatsu Sauce!

Homemade Tonkatsu Sauce

You can easily purchase Pork Katsu (or Tonkatsu) sauce from most grocery stores (many people like the Bulldog brand) - 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.

Storage and Reheating

You can store any leftover Pork Katsu (or Tonkatsu) (already cooked) in an air tight container for up to 3 days in the refrigerator.

To reheat the Pork Katsu (or Tonkatsu), I prefer the air fryer - reheat the pork for 8-10 minutes at 350°F or in the oven at 400° for 15 minutes. The exterior should be crispy while keeping the inside juicy!

Nutrition