Pork Tonkatsu is a Japanese fried breaded pork cutlet that is crispy and delicious. Serve with steamed rice, cabbage, and a bright and citrusy ponzu sauce, and it will be your family’s favourite!
One of the dishes my husband really enjoys is Pork Tonkatsu.
If it’s on a menu at a restaurant, chances are he’ll order it. Especially if it is a curry tonkatsu.
It may seem like an intimidating dish, but Pork Tonkatsu is actually really simple to make at home.
Where is tankatsu from?
Pork Tonkatsu is a Japanese dish of pork cutlet which is pounded, breaded and deep fried.
The word tonkatsu comes from the word “ton” which means “pig” and “katsu” which is a transliteration from the word “cutlet.”
Ingredients you’ll need
There are minimal ingredients in making pork tonkatsu.
Aside from the pork, you might already have these ingredients in your pantry and fridge.
- pork: you can use pork chop/loin or pork filet.
- eggs: act as the binder for the flour and panko breadcrumbs.
- panko breadcrumbs: these are dried Japanese-style breadcrumbs that are lighter in texture. You can find these at the grocery store or Asian supermarkets alongside regular breadcrumbs.
- flour: all-purpose will work perfectly fine for this recipe.
- salt & pepper
- oil for frying: use a high-smoke point oil for frying, such as peanut oil. You can use a neutral flavoured oil such as grapeseed also.
How to make it at home
The first step is to pound the pork cutlet thinly. This ensures the cutlet will cook up quickly and retain it’s natural juices.
I like using the flat side of a meat tenderizer for this job. If you don’t have a stainless steel meat tenderizer, you can use the back of a frying pan to flatten the pork.
Season the meat with salt and pepper.
To attain an even golden crisp exterior to the pork tonkatsu, dredge the pork twice with egg.
Dip the pork in the beaten egg and then flour, followed by egg again, and then finally into the panko breadcrumbs.
I found that dredging the pork in egg twice led to a much more even breading, as compared to dipping once.
Since I don’t like to deep-fry too often, shallow-frying is a good option of not using too much oil, but still getting that fried action.
You can of course choose to deep fry the pork tonkatsu if you want.
How to serve & store
I like to serve the fried pork tonkatsu with steamed rice, thinly-sliced cabbage and ponzu.
Ponzu is a light citrus-soy sauce that helps to cut through the fried pork. (You can use a thicker tonkatsu sauce which is made primarily with Worcestershire sauce).
As with fried foods, the pork tonkatsu is best enjoyed freshly fried.
If you have leftovers, you can store the tonkatsu in the fridge and reheat it in the oven at 350F for 10 minutes, until it is crisp once again.
Alternative ways to serve
Other ways to serve pork tonkatsu:
- in a tonkatsu sandwich (katsu sando)
- with a Japanese curry (katsu curry)
- sandwiching cheese in the middle of the pork
And of course, you can always change up the pork for other meat such as chicken, beef, or even ham.
You won’t believe how quickly my kids (and my husband) devoured their bowls of rice with the crispy, yet juicy pork.
If you’re looking for a way to get your kids to eat their food — make this recipe. You won’t regret it.
Other recipes you may like
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Let me know if you try out this recipe for Pork Tonkatsu — tag me on Instagram @siftandsimmer or leave me a comment/rating below.
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 3 pork chops pounded thinly
- ½ tsp sea salt
- ¼ tsp black papper
- 2 large eggs
- ½ C all-purpose flour
- 1 ½ C panko breadcrumbs
- 1 C peanut oil or high smoke-point oil
- steamed rice
- 1 C green cabbage thinly sliced
- ponzu sauce or katsu sauce
- Line up 3 shallow bowls in a row.
- In the first bowl, add in the eggs and beat lightly. Season with a little salt and pepper.
- In the second bowl, add in the flour. Season with a little salt and pepper.
- In the third bowl, add in the panko breadcrumbs and again, season with a little salt and pepper.
- Season the flattened pork chops with salt and pepper on both sides.
- Heat oil in a frying pan over medium high heat. Check that the oil temperature reaches 350F.
- Dip the pork chop into the egg on both sides, letting any excess drip off before moving over to dredge in the flour.
- Dip again into the egg, and dredge with the panko breadcrumbs on both sides.
- Slowly add the breaded pork chop into the hot oil and fry for 2-3 minutes on each side, until golden brown. Internal temperature should reach 160F.
- Repeat with the remainder.
- Serve with steamed rice, thinly sliced cabbage, and ponzu or katsu sauce.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.