Japanese Pork Katsu Recipe
Quick and easy, golden and crispy Pork Tonkatsu recipe is fried to perfection and served with a tangy Tonkatsu sauce that whips up in seconds.
Servings: 4
Calories: 356kcal
Cost: $10
Equipment
- 1 frying pan
Ingredients
For the Pork Katsu:
- 4 boneless pork loin chops approximately 1" thick
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1/2 cup all purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup canola oil or other oil suitable for high temperature frying like peanut oil
For the sauce:
- 1/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon granulated sugar
- 1 1/2 teaspoons soy sauce
Instructions
- Using a meat mallet, pound the pork evenly until 1/2 inch in thickness.
- Season the flour with salt and pepper in a shallow dish. Add the eggs to a separate shallow dish and the breadcrumbs in a third.
- Dredge the pork in the flour and coat on both sides.
- Dip the pork in the eggs and then coat with bread crumbs on both sides.
- Heat deep frying oil to 350˚ F.
- Add the pork to the oil and fry until golden brown, approximately 5 minutes. Flip the pork and cook for an additional 3 minutes.
- Transfer the pork to a cooling rack to rest for 2-3 minutes.
- Whisk together the ingredients for the sauce and set aside.
- Slice the pork into 5-6 pieces and serve with the sauce.
Notes
You can make the pork Katsu in advance and reheat in the oven on a baking sheet with a cooling rack on top. Heat at 425˚F for 5-10 minutes until crispy and warmed through.
Tonkatsu sauce can be made up to 1 week in advance and stored in the refrigerator until ready to use.
Nutrition
Calories: 356kcal | Carbohydrates: 23g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 351mg | Potassium: 576mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Calcium: 49mg | Iron: 3mg