Pork Tonkatsu (Crispy Fried Japanese Pork Cutlet)
A crisp pork tonkatsu recipe made with panko-crusted pork cutlets, a quick katsu sauce, and shredded cabbage on the side.
Servings: 4
Ingredients
- 4 boneless pork loin slices, pounded to about 1/2 inch thick
- 2 cups panko
- 1 cup all-purpose flour
- kosher salt, to taste
- ground black pepper, to taste
- 2 eggs, beaten
- oil for frying, as needed
For the tonkatsu sauce
- 1/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 tablespoon hoisin
- 2 teaspoons sesame seeds, optional
For serving
- shredded cabbage
Instructions
Pound and Season the Pork
- Lightly season both sides with kosher salt and black pepper.
- Pound the pork cutlets to about 1/2 inch thick.
Bread the Cutlets
- Set up a breading station with flour in one bowl, beaten eggs in another, and panko in a third.
- Dredge each cutlet in the flour and shake off the excess. Dip into the egg, let the extra drip off, then press into the panko until both sides are evenly coated.
- Set the breaded cutlets aside for 5 to 10 minutes.
Make the Sauce
- In a medium bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, soy sauce, and hoisin until smooth.
Fry the Pork and Serve
- Pour 2 to 3 inches of oil into a deep, heavy-bottomed skillet or Dutch oven and heat to 350°F.
- Fry the pork until golden brown on both sides and cooked through, about 2 to 4 minutes per side depending on thickness and oil temperature.
- Transfer to a wire rack and lightly season with a little more salt and black pepper.
- Slice and serve with the tonkatsu sauce and shredded cabbage.
NOTES
What Cuts of Pork to Use: If shopping for pork, look for boneless pork loin chops. You can also buy a whole pork loin and cut it into chops yourself. Cut them into about 1-inch pieces. You will pound them thinner before frying. If using wild boar, you want to use the loin (backstrap) as well.
Pork Cutlets: You can ask your butcher for pork cutlets if you don't want to pound them yourself.
Heating up the Sauce: If you are using coarse brown sugar, you may need to heat the sauce to help it dissolve. I like to warm the sauce in the microwave, covered for 1 minute, and then whisk.
Buying a Sauce Instead of Making it: If you don't have time to make your own sauce, I recommend using Bull Dog Tonkatsu Sauce. It's not as tasty as homemade, but it's fast and delicious.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!