Pork Loin Tonkatsu Recipe

Ingredients

• 4 piecespork loin slices
• 12.5 ml (2 1/2 teaspoons)salt
• 5 ml (1 teaspoon)ground black pepper
• 125 g (1 cup)plain flour
• 2eggs, beaten
• 120 g (2 cups)panko breadcrumbs
• 70 g (1 cup)Napa cabbage, shredded
• 480 ml (2 cups)cooking oil
• 120 ml (1/2 cup)tomato ketchup
• 60 ml (1/4 cup)Worcestershire sauce
• 30 ml (2 tablespoons)water
• 15 ml (1 tablespoon)sake
• 5 ml (1 teaspoon)ginger, minced and pounded
• 5 ml (1 teaspoon)garlic, minced and pounded
• 15 ml (1 tablespoon)brown sugar
• 15 ml (1 tablespoon)mirin

Instructions

1. 1

   Season the pork

   Pound the pork slices to flatten them slightly, then rub all over with the salt and ground black pepper. Leave for at least 30 minutes so the seasoning can absorb.

2. 2

   Coat in flour

   Dredge each pork slice in the flour, then dip it into the beaten eggs.

3. 3

   Add the panko

   Put the slices in a container with the panko breadcrumbs and shake until their sides are coated.

4. 4

   Heat the oil

   Heat a skillet or frying pan, then pour in the cooking oil.

5. 5

   Fry the pork

   Deep-fry the slices for 5 to 7 minutes. Keep the heat moderate rather than high so the breadcrumbs do not burn before the pork is cooked.

6. 6

   Transfer to plate

   Turn off the heat and transfer the fried pork to a serving plate.

7. 7

   Simmer the sauce

   Heat a saucepan and combine all the sauce ingredients. Simmer for 5 minutes, or until the sauce thickens.

8. 8

   Plate with cabbage

   Top the fried pork with the sauce and serve with the shredded cabbage.

9. 9

   Serve the tonkatsu

   Serve, share and enjoy.

What is pork loin tonkatsu?

Tonkatsu is a Japanese dish of breaded, fried pork, commonly served with a tangy sauce and finely shredded cabbage. This version uses pork loin slices and panko for a crisp coating.

The homemade sauce combines ketchup and Worcestershire sauce with sake, mirin, ginger and garlic. Simmering it briefly brings the flavours together and thickens it for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 820 calories, 42g protein, 84g carbs, 33g fat.

The pork and eggs provide most of the protein, while the flour, panko and sauce contribute much of the carbohydrate. Fat comes mainly from frying oil, with additional amounts from the pork and eggs; salt and Worcestershire sauce make the dish fairly sodium-rich. Balance the plate with extra cabbage or another vegetable, and add rice according to your appetite.

Getting an even coating

Flour first: coat the pork lightly before dipping it in beaten egg; the flour helps the egg cling to the meat.

Panko last: shake the egg-coated slices with the breadcrumbs so they are covered on all sides. Press on any bare patches gently if needed.

Keep the crumbs crisp

Steady heat: the method cautions against high heat because the panko can brown before the pork is cooked through. Keep an eye on the colour as the slices fry for 5 to 7 minutes.

Room to fry: cook in batches if the pan is crowded, so the slices can fry rather than steam against one another.

Check the pork is cooked

Colour cue: the panko should be golden, not dark brown or burnt. Cooking time can vary with the thickness of the pork slices.

Doneness: check the centre of the thickest slice before serving; use a food thermometer if you want a precise check.

A quick, savoury sauce

Balance: ketchup brings sweetness and tomato flavour, while Worcestershire sauce adds a savoury tang. Brown sugar and mirin round out the mixture.

Aromatics: simmer the ginger and garlic with the other sauce ingredients for 5 minutes, until the sauce thickens. Stir as it heats so it cooks evenly.

Serve it simply

Cabbage: the shredded Napa cabbage provides a fresh, crisp contrast to the fried coating. Keep it chilled until serving if you prefer it extra crisp.

A fuller plate: serve the cutlets and cabbage with steamed rice or another plain grain. Add sauce just before eating to preserve the crunch.

Recipe notes & tips

• Pound the slices evenly so they cook at a similar rate.
• Set up the flour, beaten eggs and panko before coating the pork.
• Shake off excess flour before dipping the pork in egg.
• Fry in batches if needed to avoid crowding the pan.
• Simmer the sauce until it thickens, stirring so it does not catch.
• Serve the sauce on the pork just before eating to help the panko stay crisp.

Variations

• Add mustard: stir a little into the sauce for a sharper flavour.
• Make it spicy: add chilli sauce or chilli flakes to the simmering sauce.
• Use chicken: replace the pork with thin chicken slices and check they are cooked through.
• Try a different cabbage: use finely shredded white cabbage if Napa cabbage is unavailable.
• Serve sauce on the side: keep the crust crisp and let everyone add their own.

Common mistakes to avoid

• Skipping the rest: leave the seasoned pork for at least 30 minutes as directed so it has time to absorb the seasoning.
• Using high heat: the breadcrumbs can burn before the meat is done; fry over moderate heat.
• Leaving bare patches: shake the slices thoroughly in the panko so the coating covers them evenly.
• Crowding the pan: the pork may not fry evenly; cook the slices in batches.
• Over-simmering the sauce: it can become too thick; take it off the heat once it has thickened after about 5 minutes.

How to store

Refrigerate leftover pork and sauce separately in airtight containers and use within 2 days. Reheat the pork in an oven until hot throughout to help revive the coating; the microwave will soften it. Keep shredded cabbage separate and serve it fresh.

Frequently asked questions