Pork katsu
Ingredients
Pork:
- 2 slices boneless pork loins or chops, pounded to ¾ inch thick (~5 oz each)
- 1 cup Japanese panko bread crumbs
- ½ cup all-purpose flour
- 1 egg, beaten
- Salt & pepper
- Vegetable oil, for frying
Tonkatsu Sauce:
- 4 tbsp ketchup
- 2 ½ tbsp Worcestershire sauce
- 1 tbsp soy sauce
- ⅛ tsp garlic and onion powder
- 1 ½ tsp sugar (optional)
Utensils
- Frying pan or deep fryer
- Shallow bowls for coating
- Knife and chopping board
- Small mixing bowl
Information
Cost: $$
Preparation time: 40 minutes (+ marinating if desired)
Yield: 2 servings (250g each)
Preparation Method
- Tonkatsu sauce: Mix ketchup, Worcestershire, soy sauce, garlic/onion powder, and sugar (optional). Set aside.
- Prepare pork: Make small cuts along the connective tissue to prevent curling. Pound to ¾ inch thickness.
- Bread the pork: Season with salt and pepper. Dredge in flour, dip in beaten egg, then coat in panko crumbs.
- Fry: Heat oil to 340°F (170°C). Fry pork cutlets 5–6 minutes per side until golden and cooked through. Skim excess crumbs to maintain oil.
- Serve hot with tonkatsu sauce.