This Pork Katsu recipe is a crispy, pan-fried pork cutlet that is dipped in panko brad crumbs and topped with tonkatsu sauce. This Japanese dish is so crispy on the outside and delicious and moist on the inside. I like to serve it like the lunch plate served in Hawaii, with a scoop of mac salad, rice and a side salad.
I’ve been dreaming of one of my favorite places on this earth: Hawaii. It’s truly one of the most beautiful places I’ve ever been in my life. The sky, the ocean, the animals, the vegetation…and of course, the food. Since I’m not traveling right now, I wanted to transport myself with a dish from one of my favorite places.
When I’m in Hawaii, I ALWAYS order a lunch plate with pork katsu, mac salad, rice and a side salad. It’s one of my favorite combos ever.
What is Pork Katsu
Pork Katsu (also known as Tonkatsu) is a Japanese fried pork cutlet that’s usually served with a sauce called tonkatsu sauce, a cabbage salad and steamed rice. While its origins are in Japan, it’s a super popular dish in Hawaii as well. There is a large Japanese influence in culture and food due to the influx of Japanese migrants that happened in the late 1800s to early 1900s.
Katsu is short for katsuretsu which means “cutlet” in Japanese. Katsu goes on to describe any sort of cutlet of meat or seafood fried in a flaky Japanese panko breadcrumb coating. The sauce that it’s served with usually consists of
Hawaiian Lunch Plate
The Hawaiian lunch plate is a super popular format of lunch served in Hawaii. Typically, it consists of two scoops of white rice, macaroni salad and an entree. The entree can vary from kalua pua’a (roast pork), kalbi, chicken katsu and of course, pork katsu.I love eating pork katsu with rice, mac salad and a side salad. SO GOOD.
How to Make Pork Katsu
- Make the tonkatsu sauce. Start by mixing together the tonkatsu sauce. You could also buy it pre-made but I like to make it.
- Take your pork loin and trim off any bits of fat. And then cut into 4 equal pieces. Place one piece on the cutting board and place a sheet of plastic wrap on top. Using a heavy-bottomed saucepan, pound it until it’s about 1/4-inch thick. Salt it on both sides and repeat it with the other three pieces.
- Transfer to the fridge for about 2 to 4 hours or overnight. This seasons the pork all throughout.
- Make an assembly line with the all-purpose flour in one plate, panko in another and in a shallow bowl, beat the eggs together.
- Heat up the oil in cast iron pan to 335°F. Coat the pork cutlet first in the flour, then transfer to the eggs and then the panko bread crumbs.
- Place in the hot oil to cook for about 2 to 3 minutes per side. Transfer to a cooling rack. Repeat with the remaining pieces of pork. (Make sure the pork is cooked to an internal temperature of 145⁰F).
Can I Make This With a Different Meat
- Chicken – I think pounded chicken breast or chicken thighs would be delicious. If using chicken thighs, I would be sure to trim off as much excess fat as possible.
- Steak – You can also use beef. It would be called gyukatsu. I would be sure to use a good-quality piece of meat for this so it’s tender and delicious.
- Salmon – This would be delicious. I would use a salmon steak and not pound it. Also be sure for the cooking time, it will take considerably less time.
- Tofu – If you’re looking for a vegetarian version to katsu, using tofu would be a delicious option.
Tips and Tricks
- Seasoning the pork cutlets beforehand. I like to prep these and season these with salt for about 2 to 4 hours. This really allows the salt to penetrate the pork so it’s super flavorful throughout.
- Panko is the only option! Panko are Japanese bread crumbs and they really add a crisp factor that is unparalleled.
- Gluten-Free – The Kikkomann brand makes panko bread crumbs that are gluten-free. You can also use a gluten-free all-purpose flour. Seek them out to make this a gluten-free meal.
If you make this Pork Katsu, let me know on Instagram!
Looking for more recipes? Here are a few I love:
Pork Katsu
Ingredients
Tonkatsu Sauce:
- 3 tablespoons ketchup
- 3 tablespoons worchestershire sauce
- 1 tablespoon oyster sauce
- 1 teaspoon miso (optional)
- Pinch of sugar
Pork Tonkatsu:
- 1 pound (16 ounces) pork loin (cut into 4 pieces)
- Kosher salt
- 1 cup (120g) all-purpose flour
- 3 large eggs
- 1 1/2 cups panko bread crumbs
For Serving:
- Cooked Rice
- Hawaiian-Style Mac Salad
- Side Salad
Instructions
To Make the Tonkatsu Sauce:
- Mix together the ketchup, worchestershire, oyster sauce, miso and a pinch of sugar. You might need to use a whisk to make it completely smooth.
To Prep the Pork:
- Let’s start by prepping the pork. I like to trim any fat off of the pork loin and discard it. Then cut it into 4 equal pieces and place a sheet of plastic wrap on top. Using a meat mallet (or you could use a heavy-bottomed small pot), pound one of the pieces until it’s about 1/4-inch thick. Repeat with the remaining pieces of pork loin.
- Sprinkle both sides of the pieces in a few pinches of kosher salt. Layer them in between pieces parchment paper and transfer them to a plate and place them in the fridge for about 2 to 4 hours, ideally overnight. This salting of them really penetrates the meat, seasoning it throughout.
To Fry the Pork:
- When you’re ready to fry up the pork, remove it from the fridge. It can shake off its chill while you prep all of the other ingredients.
- In a few shallow bowls or plates, add the all-purpose flour to one plate, the panko crumbs in another and in a shallow bowl, beat together the eggs. Create an assembly line of sorts in this order: flour, eggs and panko. I like to get a small plate or baking sheet to put them on when they’re done.
- Dip the first piece in the flour, pressing it onto the pork cutlet and then dusting off any excess. Transfer it to the beaten egg, allowing any excess to fall off. And then transfer it to the panko, pressing it into the onto the surface. Place on the baking sheet and repeat with the remaining cutlets.
- Heat up about 3 inches of oil in a cast iron skillet or pan until it reaches 335 °F. Add the coated pork into the fryer and cook for about 3 minutes and then gently flip over and cook on the other side for 2 to 3 minutes, until medium golden brown, ensuring it is cooked to an internal temperature of 145 ⁰F. Transfer to a cooling rack to drain. Repeat with the other pieces of pork.
To Assemble the Lunch Plate:
- Slice up the pork with a sharp knife and place atop some cooked rice. Drizzle with the tonkatsu sauce. Plate it with a side salad and Hawaiian Mac Salad.
Notes
- Seasoning the pork cutlets beforehand. I like to prep these and season these with salt for about 2 to 4 hours. This really allows the salt to penetrate the pork so it’s super flavorful throughout.
- Panko is the only option! Panko are Japanese bread crumbs and they really add a crisp factor that is unparalleled.
- Gluten-Free option: Kikkomann makes gluten-free panko bread crumbs. If you’re looking for a gluten-free option, seek them out!
Is there an alternative for the eggs (allergy) to help the breadcrumbs stick at all?
hmm you could probably use a flax egg?
Can you give us a recipe for a side salad dressing that would go well with katsu like a Hawaiian dressing
Can you use chicken?? 🙂
yes absolutely! you could use thighs or breast. if you use thighs, i would just be sure to trim off all the fat! 🙂
Can you share hawaiian mac and cheese recipe?
yes recipe coming soon!
Do you have the mac recipe
I’m still working on it – I need to perfect it! Sorry!