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Pork loin chops flattened till skinny and tender, coated in panko crumbs and fried to crispy, golden brown perfection. So scrumptious, this pork katsu is a consolation dish nice for lunch or dinner any day of the week!
Should you’re searching for extra tasty recipes impressed by Japanese delicacies, I’ve received you coated! Do that yakitori rooster, teriyaki rooster, or some stir-fried udon noodles!
Pork Katsu (Japanese Pork Cutlet)
Pork katsu, additionally referred to as tonkatsu or katsuretsu in Japan or donkatsu in Korea, is one in all my favourite Asian consolation meals dishes. So golden and crispy, however good and tender on the within. It’s a variation of the German pork schnitzel, with a coating that’s a bit bit thicker and extra crispy. What additionally makes pork katsu so good is the katsu sauce it’s served with. It’s like a candy and savory Asian barbecue sauce and enhances the golden, crunchy goodness of the katsu so nicely.
This pork katsu recipe is certainly choosy eater-approved. My children couldn’t get sufficient! Good factor it’s straightforward to batter and fry, and solely requires just a few easy substances. You may even make some contemporary katsu sauce with only a few pantry staples. Prepare dinner up some contemporary white rice and add a fried egg to create a pork katsu bowl, (often known as katsudon) and revel in!
Ingredient Record
Serve some shredded cabbage alongside your pork katsu and cook dinner up white rice to finish the meal. And keep in mind, the katsu sauce is what ties all the things collectively, so pour it on thick! Notice: all measurements are within the recipe card on the finish of the put up.
- Boneless, Skinless Pork Loin Chops: These are the canvas for the pork katsu. Trim off any further fats, then pound them skinny for even cooking and most crunch.
- Salt & Pepper: Easy seasonings so as to add taste to the flour combination.
- All-Goal Flour: Helps the egg stick and varieties the bottom for our crispy panko breading.
- Eggs: These bind the flour and crumbs, making a clean, even coating.
- Panko Breadcrumbs: Coarse and ethereal, they fry up mild and golden. It’s what makes pork katsu so good.
- Katsu Sauce: A must-make! Tonkatsu sauce is a mixture of ketchup, Worcestershire, sugar, and umami-packed oyster sauce. It ties all the things along with a burst of taste.
- Oil for Frying: Select a impartial oil, like canola or vegetable, and maintain it scorching sizzling for that good crispy crust.
Let’s Make Pork Katsu!
Get that oil good and sizzling, as a result of it’s time to make some crispy pork cutlets that the entire household will love. Mine can’t get sufficient of this wonderful Japanese dish!
- Breading Station: Whisk collectively the flour, salt and pepper and place it into one flat dish. Take away 1 tablespoon of the flour and whisk it into the eggs, pour the egg combination into one other flat dish. In a 3rd flat dish, place the panko breadcrumbs.
- Tenderize: Reduce slits into the sides of every pork loin, to maintain them from curling up as they cook dinner. Use a meat tenderizer and flatten them till they’re about 1 inch thick.
- Coat: Dredge every pork loin within the flour, subsequent coat them within the eggs, permitting any extra eggs to drip off earlier than coating within the panko. Coat the pork completely in bread crumbs after which put aside.
- Warmth Oil: Warmth about an inch of oil in a big skillet over medium excessive warmth, the oil ought to sizzle when a toothpick is inserted into it.
- Fry: Place the breaded pork into the new oil and fry the pork for about 5-6 minutes on both sides. The pork needs to be a golden brown and be cooked by.
- Cool: Take away the fried pork from the oil and place it on a paper towel lined plate or cooling rack to let any extra oil run off.
- Sauce Combination: Make the katsu sauce by whisking collectively the ketchup, Worcestershire sauce, sugar, oyster sauce, garlic powder, and onion powder in a small bowl.
- Serve: Pour the katsu sauce over the tonkatsu and serve on a mattress of cabbage or rice and revel in!
Ideas for the Finest Pork Katsu
- Press within the Coating: Press the panko crumbs onto the coated pork together with your palm. This seals the crumbs in place, stopping them from detaching throughout frying.
- Oil Temperature: Preserve oil temperature at a gentle 340 levels F. Use a thermometer or the toothpick take a look at (tiny bubbles across the edges). Too sizzling and your katsu burns, too low and it turns into soggy.
- Double Fry: For extra-crispy pork katsu, think about a double fry. Fry the katsu as directed, let it relaxation, then re-dip and fry for an additional minute or so. This ensures a shatteringly crisp crust whereas additionally preserving the pork juicy inside.
Storing Leftover Pork Katsu
Pork katsu is finest served freshly fried and crispy, however when you’ve got leftovers, right here’s easy methods to maintain them tasting scrumptious.
- Within the Fridge: Retailer leftovers in an hermetic container within the fridge for as much as 4 days.
- Reheating: To maintain issues crispy, I like to recommend reheating your pork katsu in both the air fryer or oven. 5 minutes within the air fryer at 350 levels Fahrenheit, or 10 minutes within the oven at 375. If utilizing an air fryer, I like to recommend solely reheating one or two cutlets at a time so there’s loads of air movement.
Storing Katsu Sauce
Katsu sauce will keep good in a sealed jar or container for one week within the fridge. The substances could settle because it sits, so give it a fast stir earlier than you utilize it.
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Whisk collectively the flour, salt and pepper and place it into one flat dish. Take away 1 tablespoon of the flour and whisk it into the eggs, pour the egg combination into one other flat dish. In a 3rd flat dish, place the panko breadcrumbs.
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Reduce slits into the sides of every pork loin, to maintain them from curling up as they cook dinner. Use a meat tenderizer and flatten them till they’re about 1 inch thick.
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Dredge every pork loin within the flour, subsequent coat them within the eggs, permitting any extra eggs to drip off earlier than coating within the panko. Coat the pork completely in bread crumbs and put aside.
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Warmth about an inch of oil in a big skillet over medium excessive warmth, the oil ought to sizzle when a toothpick is inserted into it.
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Place the breaded pork into the new oil and fry the pork for about 5-6 minutes on both sides. The pork needs to be a golden brown and be cooked by.
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Take away the cooked pork from the oil and place it on a paper towel lined plate to let any extra oil run off.
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Make the katsu sauce by whisking collectively the ketchup, Worcestershire sauce, sugar, oyster sauce, garlic powder, and onion powder in a small bowl.
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Pour the katsu sauce over the tonkatsu and serve on a mattress of cabbage or rice and revel in!
Serving: 1pork katsuEnergy: 520kcalCarbohydrates: 96gProtein: 17gFats: 7gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 2gTrans Fats: 0.01gLdl cholesterol: 164mgSodium: 2651mgPotassium: 514mgFiber: 4gSugar: 24gVitamin A: 417IUVitamin C: 5mgCalcium: 157mgIron: 7mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.