It’s hard not to love crispy crumbed pork with a deliciously sweet and tangy sauce. That’s why this Japanese-inspired Pork Tonkatsu is a family favourite! What’s more, it comes together quickly using budget-friendly pork and regular pantry ingredients. Much of the work can be done in advance, so that all you have to do when it’s time for dinner is cook the pork. In Japan, Pork Tonkatsu is usually served with steamed rice and crisp shredded cabbage on the side, and that’s how we like it. However, you could accompany yours with any vegetables you like.
Pork Tonkatsu
“So quick and easy to make and very tasty! Will be making this again!” Share PrintThis deliciously crispy Pork Tonkatsu recipe is bound to become a family favourite. It only takes 20 minutes to get this easy Japanese-inspired dish onto the table.
Ingredients
PORK
- 8 pork loin steaks (chops), approximately 1 cm (½ inch) in thickness
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 75 g (½ cup) plain (all-purpose) flour
- 120 g (2 cups) panko breadcrumbs
- 2 eggs, whisked
- Oil, for frying (see note 1)
TONKATSU SAUCE
- 125 g (½ cup) ketchup
- 2 tbsp Worcestershire sauce (see note 2)
- 1 tbsp all-purpose soy sauce
- 1 tsp brown sugar
TO SERVE
- Steamed rice
- ¼ green cabbage, finely shredded
Instructions
- Flatten the pork – Lay the pork loin steaks flat on a chopping board and cover with a sheet of baking (parchment) paper. Use a mallet or rolling pin to pound the pork into an even thickness if required (to approximately 1 cm/½ inch thick).
- Crumb the pork – Sprinkle the pork with salt and pepper.
- Spread the flour out on a large piece of baking paper, spread the panko breadcrumbs out on a separate large piece of baking paper, then have the whisked egg ready in a large shallow bowl.
- Press both sides of the pork into the flour, followed by the egg (allowing any excess to drip off), then lastly press the pork into the panko breadcrumbs, ensuring all sides are evenly coated. Transfer to a plate.
- Repeat the process with the remaining pieces of pork. Use the baking paper to help shuffle the flour and panko breadcrumbs into the centre of the baking paper, ready for the next piece of pork.
- Cook the pork – Heat the oil in a large, heavy-based pan over medium–high heat. Once hot, cook the pork in batches (I normally need to do two batches) for 5–6 minutes until crisp, golden and cooked through, turning every few minutes while cooking. Set aside on a plate lined with paper towel.
- Make the tonkatsu sauce – Mix the ingredients in a small bowl until well combined.
- Serve – Serve the pork with steamed rice, a side of finely shredded cabbage and a generous drizzle of the tonkatsu sauce.
Nutrition information
Nutrition Facts
Pork Tonkatsu
Amount per Serving
Calories
747
% Daily Value*
Fat
28
g
43
%
Saturated Fat
9
g
56
%
Trans Fat
0.2
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
10
g
Cholesterol
261
mg
87
%
Sodium
1753
mg
76
%
Potassium
1403
mg
40
%
Carbohydrates
52
g
17
%
Fiber
3
g
13
%
Sugar
13
g
14
%
Protein
68
g
136
%
Vitamin A
356
IU
7
%
Vitamin C
24
mg
29
%
Calcium
132
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
Note 1 – Deep-frying is the best way to achieve a crispy golden crust on the pork coating. A high smoke-point, neutral oil such as canola (rapeseed) or vegetable oil is best. You will need enough oil so that the bottom of the pan is fully covered and at least 3 cm (1¼ inches) deep. This is a video on how you can clean your oil and reuse it although I usually skip this step, strain the oil and keep it in a jar, refrigerated, until I need to use it again. See my Cooking Oil 101 post for more information.
To shallow-fry in olive oil – Use enough oil so that the bottom of the pan is covered. The schnitzel will take 6–8 minutes to cook. Turn the schnitzel once halfway through. This method will produce a crumb that is more uneven in colour.
To air fry – Spray the schnitzels thoroughly with olive oil, preheat the air fryer to 190°C (375°F) and lay the schnitzels flat so they are not overlapping. Cook for 8–9 minutes, or until cooked through and golden, turning once halfway through.
Note 2 – The Worcestershire sauce gives the tonkatsu sauce a spicy kick. Add it 1 teaspoon at a time if you would prefer a milder sauce, tasting it as you go.
Karissa says:
Easy to make, not enough sauce and I’m not sure if I like the taste of this sauce. Not spicy but needs less ketchup flavor. Added a drizzle of kewpie.
jennareilly says:
So quick and easy to make and very tasty! I also added kewpie mayonnaise on the side which balanced out the spiciness of the tonkatsu sauce. Will be making this again!