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Pork Katsu

This is crispy, pan-fried pork cutlet with a sweet-tangy tonkatsu sauce that's way better than the restaurant versions. The key is pounding the pork thin and letting it sit with salt for a few hours - it makes all the difference in tenderness and flavor.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 35 minutes

Ingredients

Tonkatsu Sauce

  • 1/4 cup ketchup
  • 1/4 cup worcestershire sauce
  • 1 1/2 Tbsp oyster sauce
  • 1 1/2 tsp miso optional
  • Pinch sugar

Pork Katsu

  • 1 1/2 lbs pork loin cut into 6 pieces
  • Kosher salt
  • 1 1/2 cups all-purpose flour
  • 4 large eggs
  • 2 1/4 cups panko bread crumbs
  • Oil for frying about 3 inches deep

For Serving

  • Cooked rice
  • Hawaiian-style mac salad
  • Side salad

Instructions

  • Mix ketchup, worcestershire, oyster sauce, miso, and sugar until smooth. Set aside.
  • Trim fat from pork and cut into 6 pieces. Pound each between plastic wrap to 1/4-inch thick.
  • Sprinkle both sides generously with salt, about 1/2 tsp per cutlet. Layer between parchment and refrigerate 2-4 hours.
  • Remove pork from fridge and bring to room temperature.
  • Set up three shallow bowls with flour, beaten eggs, and panko.
  • Dip each cutlet in flour, then eggs, then panko, pressing firmly to coat completely.
  • Heat 3 inches of oil in heavy pan to 335F.
  • Fry 2-3 cutlets at a time for 3 minutes per side until golden brown and internal temperature reaches 145F.
  • Transfer to wire rack and repeat with remaining cutlets.
  • Rest 2 minutes, then slice into strips.
  • Serve over rice with tonkatsu sauce, mac salad, and side salad.
Tried this recipe?Leave a comment below & let me know!