Pork Katsu is a Japanese-inspired dish featuring a breaded and deep-fried pork cutlet. Similar to the more well-known Chicken Katsu, this dish uses pork loin or tenderloin that's pounded thin, coated in crispy panko breadcrumbs, and fried until golden brown. It's typically served with a thick, sweet tonkatsu sauce, shredded cabbage, and steamed rice, offering a delightful contrast between the crispy exterior and tender, juicy pork inside.

How do you make Pork Katsu at home?

To make Pork Katsu, start by cutting pork loin into 1-inch thick slices and pounding them to about ¼-inch thickness. Season the pork with salt and pepper, then coat each piece in flour, dip in beaten egg, and press into panko breadcrumbs. Heat oil to 350°F and fry for 4-5 minutes per side until golden brown and crispy. Drain on a wire rack and serve immediately with tonkatsu sauce, cabbage, and rice for the authentic experience.

What's the difference between Pork Katsu and Chicken Katsu?

While both dishes share the same preparation method and Japanese origins, the main difference is the protein used. Pork Katsu uses pork loin, which has a richer flavor and darker meat compared to the milder taste of chicken breast used in Chicken Katsu. Pork also has a higher fat content, which can result in a juicier interior when cooked properly. The breading and frying technique remain identical, but the sauce pairings might vary slightly to complement the stronger flavor of pork.

What sauce is traditionally served with Pork Katsu?

Pork Katsu is traditionally served with tonkatsu sauce, a thick Japanese sauce made from a blend of apples, onions, carrots, celery, and prunes, pureed and cooked with vinegar, sugar, and spices. The sauce has a distinct sweet and savory flavor profile that perfectly complements the crispy fried pork. Some variations include a fruitier version or a spicier kick, but the classic tonkatsu sauce with its smooth consistency and balanced flavors remains the most popular accompaniment to this dish.

Can Pork Katsu be made gluten-free?

Yes, Pork Katsu can easily be made gluten-free with simple substitutions. Replace the all-purpose flour coating with gluten-free flour blend, and use gluten-free panko breadcrumbs for the crispy coating. The tonkatsu sauce is naturally gluten-free, but always check labels when using store-bought versions. Serve with gluten-free tamari instead of regular soy sauce if needed, and accompany with rice made from gluten-free grains or cauliflower rice for a complete gluten-free meal that doesn't compromise on the dish's signature crunch and flavor.

Pork Katsu Recipe: Make Authentic Crispy Japanese Tonkatsu

Name: Pork Katsu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese
Ingredients: – 250 grams all-purpose flour forms the base coating to help the egg and breadcrumbs stick, creating a crunchy exterior; – 150 grams sugar adds a subtle sweetness that balances flavors, especially if mixed into any sauce or marinade for extra depth; – 2 large eggs acts as a binder to secure the flour and breadcrumbs onto the pork, ensuring everything holds together during frying; – 120 milliliters milk helps thin the egg mixture for an even coat, adding moisture that keeps the pork juicy inside; – 50 grams butter provides richness and flavor; melt it to mix with other wet ingredients for a smoother blend; – 1 teaspoon baking powder lightly aerates the coating for extra crispiness, making your Pork Katsu stand out with that perfect texture; – 400 grams pork loin the star protein that offers tender, juicy bites when fried just right; – 100 grams panko breadcrumbs delivers the ultra-crisp coating that defines this dish with its light, airy crunch

Description

🐖 Savor the crunchy, golden crust of authentic Tonkatsu that delivers a protein-packed punch for a delightful meal.
🐖 Try this easy Japanese classic for its simple steps and versatile flavors, perfect for a quick homemade dinner.

Ingredients

– 250 grams all-purpose flour forms the base coating to help the egg and breadcrumbs stick, creating a crunchy exterior

– 150 grams sugar adds a subtle sweetness that balances flavors, especially if mixed into any sauce or marinade for extra depth

– 2 large eggs acts as a binder to secure the flour and breadcrumbs onto the pork, ensuring everything holds together during frying

– 120 milliliters milk helps thin the egg mixture for an even coat, adding moisture that keeps the pork juicy inside

– 50 grams butter provides richness and flavor; melt it to mix with other wet ingredients for a smoother blend

– 1 teaspoon baking powder lightly aerates the coating for extra crispiness, making your Pork Katsu stand out with that perfect texture

– 400 grams pork loin the star protein that offers tender, juicy bites when fried just right

– 100 grams panko breadcrumbs delivers the ultra-crisp coating that defines this dish with its light, airy crunch

Instructions

1-First Step: Gather and Prepare Your IngredientsBegin by slicing 400 grams of pork loin into 1-inch thick pieces and pounding them to about 1/4-inch thickness for even cooking. Season each piece with a pinch of salt and pepper to enhance the natural flavors. This mise-en-place step ensures everything is ready, making the process smoother and less stressful.

2-Second Step: Set Up Your Coating StationPrepare three shallow bowls: one with 250 grams of all-purpose flour, another with a mixture of 2 large eggs beaten with 120 milliliters of milk, and the third with 100 grams of panko breadcrumbs mixed with a touch of the 150 grams of sugar for a hint of sweetness. Dip each pork piece first into the flour, shaking off excess, then into the egg mixture, and finally press it into the panko for a thick, even coat. This method builds layer that lead to the ultimate crunch.

3-Third Step: Heat the Oil and Fry the PorkHeat oil in a deep pan to 350°F, which is the ideal temperature for achieving a golden-brown exterior without overcooking the inside. Carefully add the coated pork pieces, frying them for 4-5 minutes per side until they reach an internal temperature of 145°F. Use a wire rack to drain excess oil afterward, helping maintain that crispy texture you crave. For more tips on frying, check out our guide in the crispy baked chicken recipe for similar techniques.

4-Fourth Step: Prepare Accompaniments and ServeWhile the pork fries, shred some fresh cabbage and warm up steamed rice to complement the dish. Mix 50 grams of melted butter into a simple sauce if desired, though traditional tonkatsu sauce works best. Once fried, let the pork rest for a minute, then slice it into strips for easier eating. Serve immediately with the sides to enjoy the contrast of textures and flavors at their peak.

5-Final Step: Finishing Touches and Enjoying Your MealPlate your Pork Katsu with a generous drizzle of tonkatsu sauce, which ties everything together with its sweet and savory notes. Add a side of veggies for balance, and consider baking any leftovers in a preheated oven at 180 degrees Celsius for 25 minutes if you want to repurpose them. This step ensures your meal is not only delicious but also a joyful experience for you and your family.

Notes

🐖 Pat the pork dry before breading to ensure the coating sticks well.
🍴 Use fresh oil for frying to achieve the extra crispy texture without greasiness.
🥩 Slice the pork against the grain for the most tender bites.

Prep Time: 15 minutes
Resting: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Deep-frying
Cuisine: Japanese

Nutrition

Serving Size: 1 pork chop
Calories: 500 per serving
Sugar: 2 grams
Sodium: 400 milligrams
Fat: 25 grams
Saturated Fat: 6 grams
Unsaturated Fat: 18 grams
Trans Fat: 0 grams
Carbohydrates: 40 grams
Fiber: 2 grams
Protein: 30 grams
Cholesterol: 100 milligrams

Keywords: Tonkatsu, Authentic, Extra Crispy, Japanese Pork Katsu