Tonkatsu pork
An easy Japanese dinner. Ready in about 29 minutes. Difficulty: easy.
- 24 minPrep (about)
- 5 minCook (about)
- 29 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 9 pork chops
Fresh & other
- 8 oz flour
- 5 eggs
- 8 oz breadcrumbs
- ¼ cup + 1 ½ tsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
Sauces & oils
- Fry vegetable oil
- ¼ cup + 1 ½ tsp tomato ketchup
- ¼ cup + 1 ½ tsp worcestershire sauce
- 2 ½ tbsp oyster sauce
How to make it
Steps in our own plain words.
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Remove the big piece of fat on the edge of every pork loin.
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Bash every of the loins between two bits of baking parchment till around ½ inch.
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Do it in thickness – you can do this using meat tenderiser or a rolling pin.
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Wait until bashed.
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Use your hands to reshape your meat to its original shape plus thickness – this step will ensure your meat is as succulent as possible.
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Put the panko breadcrumbs, eggs and flour into three separate wide-rimmed bowls.
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Season the meat.
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Dip first in your flour, followed by the eggs, the breadcrumbs.
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Add enough oil to come ¾ inch up your side of the pan in a large frying or cooḱ pan.
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Heat your oil.
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Do it to 350°F – if you don’t have thermometer, drop a bit of panko in your oil plus if it sinks little then starts to fry, your oil is ready.
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Add two pork chops.
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Heat for 1 min 30 secs on every side.
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Remove.
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Leave to rest on wire rack for 5 mins.
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Repeat with the remaining pork chops.
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While your pork is resting, make your sauce by whisking your ingredients together, adding splash of water if it’s thick.
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Slice the tonkatsu.
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Serve drizzled with the sauce.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
More pork recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.