Pork Tonkatsu

A thick, crunchy crust that yields to juicy, tender pork. A perfect balance between the fried exterior and the acidic brown sauce coating the meat.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 943
• Protein: 45 g
• Carbs: 85 g
• Fat: 47 g

Ingredients

• 600 g Pork shoulder blade ( sliced 2cm thick )
• 100 g Wheat flour
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 500 ml Sunflower oil ( for frying )
• 0.5 piece White cabbage ( very finely shredded )
• 2 tbsp soy sauce
• 1 tbsp White sugar
• 1 tbsp Rice vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 tbsp Worcestershire sauce ( for the sauce )
• 4 tbsp Ketchup ( for the sauce )
• 150 g Panko breadcrumbs ( for breading )

Instructions

1. Pork preparation

   Lightly score the fat on the edges of the pork loin slices. This prevents the meat from curling and buckling when it hits the heat.

2. Tonkatsu sauce preparation

   In a bowl, mix the soy sauce, sugar, rice vinegar, ketchup, and Worcestershire sauce until smooth.

3. Breading

   Coat each piece in flour, then in the beaten egg, and finally in the panko breadcrumbs. Press firmly with the palm of your hand so the crust is compact.

4. Frying and coloring

   Submerge in oil at 170°C. The panko breadcrumbs should brown gradually until they reach a deep amber color. The crust should be rigid and sound hollow when tapped.

5. Resting and cutting

   Let the meat rest for 3 minutes on a rack to allow the juices to stabilize. Cut into thick slices with a sharp, quick motion so as not to break the breading and serve with the sauce.

Chef's tips

• Resting on a wire rack is crucial: if you place the pork on a plate, the steam will soften the bottom crust.
• Pork shoulder is better than loin for Tonkatsu, as the intramuscular fat ensures the meat doesn't dry out.

Storage

Eat immediately for maximum crunch. Otherwise, reheat for 5 minutes in a very hot oven (200°C) on a wire rack.