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.
- 3 tablespoons ketchup
- 3 tablespoons worchestershire sauce
- 1 tablespoon oyster sauce
- 1 teaspoon miso (optional)
- Pinch of sugar
- 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
- Cooked Rice
- Hawaiian-Style Mac Salad
- Side Salad
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:
Tips and Tricks:
Le Creuset 2 1/2 Quart Braiser | Tongs | Measuring Spoons | Measuring Cups | Kitchen Towels |
- 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!
Serving: 4g | Calories: 221kcal | Carbohydrates: 44g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 446mg | Potassium: 113mg | Fiber: 2g | Sugar: 4g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 3mg