Pork Tonkatsu
Servings: 4 servings
Calories: 721kcal
This deliciously crispy Pork Tonkatsu recipe is bound to become a family favourite. It only takes 20 minutes to get this easy Japanese-inspired dish onto the table.
Ingredients
PORK
- 8 pork loin steaks (chops), approximately 1 cm (½ inch) in thickness
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 75 g plain (all-purpose) flour
- 120 g panko breadcrumbs
- 2 eggs, whisked
- Oil, for frying (see note 1)
TONKATSU SAUCE
- 125 g ketchup
- 2 tbsp Worcestershire sauce (see note 2)
- 1 tbsp all-purpose soy sauce
- 1 tsp brown sugar
TO SERVE
- Steamed rice
- ¼ green cabbage, finely shredded
Instructions
- Flatten the pork – Lay the pork loin steaks flat on a chopping board and cover with a sheet of baking (parchment) paper. Use a mallet or rolling pin to pound the pork into an even thickness if required (to approximately 1 cm/½ inch thick).
- Crumb the pork – Sprinkle the pork with salt and pepper.
- Spread the flour out on a large piece of baking paper, spread the panko breadcrumbs out on a separate large piece of baking paper, then have the whisked egg ready in a large shallow bowl.
- Press both sides of the pork into the flour, followed by the egg (allowing any excess to drip off), then lastly press the pork into the panko breadcrumbs, ensuring all sides are evenly coated. Transfer to a plate.
- Repeat the process with the remaining pieces of pork. Use the baking paper to help shuffle the flour and panko breadcrumbs into the centre of the baking paper, ready for the next piece of pork.
- Cook the pork – Heat the oil in a large, heavy-based pan over medium–high heat. Once hot, cook the pork in batches (I normally need to do two batches) for 5–6 minutes until crisp, golden and cooked through, turning every few minutes while cooking. Set aside on a plate lined with paper towel.
- Make the tonkatsu sauce – Mix the ingredients in a small bowl until well combined.
- Serve – Serve the pork with steamed rice, a side of finely shredded cabbage and a generous drizzle of the tonkatsu sauce.
Notes
Note 1 – Deep-frying is the best way to achieve a crispy golden crust on the pork coating. A high smoke-point, neutral oil such as canola (rapeseed) or vegetable oil is best. You will need enough oil so that the bottom of the pan is fully covered and at least 3 cm (1¼ inches) deep. This is a video on how you can clean your oil and reuse it although I usually skip this step, strain the oil and keep it in a jar, refrigerated, until I need to use it again. See my Cooking Oil 101 post for more information.
To shallow-fry in olive oil – Use enough oil so that the bottom of the pan is covered. The schnitzel will take 6–8 minutes to cook. Turn the schnitzel once halfway through. This method will produce a crumb that is more uneven in colour.
To air fry – Spray the schnitzels thoroughly with olive oil, preheat the air fryer to 190°C (375°F) and lay the schnitzels flat so they are not overlapping. Cook for 8–9 minutes, or until cooked through and golden, turning once halfway through.
Note 2 – The Worcestershire sauce gives the tonkatsu sauce a spicy kick. Add it 1 teaspoon at a time if you would prefer a milder sauce, tasting it as you go.
MAKE AHEAD
Pork – Follow the recipe up until step 5. Refrigerate the crumbed pork for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight prior to cooking as per the recipe. Tonkatsu sauce – Prepare and refrigerate for up to 2 days.LEFTOVERS
Pork Tonkatsu is best enjoyed right away, however, you can refrigerate the cooked pork for up to 3 days.Nutrition Facts
Pork Tonkatsu
Amount per Serving
Calories
721
% Daily Value*
Fat
30
g
46
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Cholesterol
174
mg
58
%
Sodium
1519
mg
66
%
Potassium
1425
mg
41
%
Carbohydrates
47
g
16
%
Fiber
3
g
13
%
Sugar
13
g
14
%
Protein
63
g
126
%
Calcium
102
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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