Best 5 Japanese Style Crispy Pork Recipes

Are you a culinary enthusiast seeking to tantalize your taste buds with the delectable flavors of Japanese cuisine? Look no further! Our comprehensive guide will lead you on an exquisite journey to discover the secrets of preparing crispy pork, a quintessential dish that embodies the essence of Japanese culinary artistry. With step-by-step instructions, insider tips, and an array of tantalizing recipes, this article will equip you with the knowledge and techniques to create an unforgettable crispy pork experience that will leave your family and friends craving for more. So, embark on this culinary adventure and discover the art of crafting the perfect Japanese-style crispy pork that will transport your taste buds to the vibrant streets of Tokyo.

Here are our top 5 tried and tested recipes!

JAPANESE-STYLE CRISPY FRIED PORK BOWL (TONKATSU DONBURI)

Japanese-Style Crispy Fried Pork Bowl (Tonkatsu Donburi) image

Recipe for a popular Japanese rice bowl, also known as Katsudon. Garnish with sliced green onions.

Provided by otaku

Categories World Cuisine Recipes Asian Japanese

Time 32m

Yield 2

Number Of Ingredients 10

Ingredients

⅔ cup prepared dashi stock
2 teaspoons white sugar
2 teaspoons mirin (Japanese sweet wine)
2 teaspoons soy sauce
½ teaspoon salt
1 tablespoon vegetable oil
1 small onion, chopped
2 (3 ounce) fried breaded pork chops, sliced into long strips
2 eggs, beaten
1 ½ cups cooked short-grain rice

Steps:

Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.

Nutrition Facts : Calories 590.2 calories, Carbohydrate 58.1 g, Cholesterol 266.8 mg, Fat 24 g, Fiber 2.3 g, Protein 32 g, SaturatedFat 6.1 g, Sodium 1223.9 mg, Sugar 8 g

TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)

Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets) image

Recipe for popular Japanese-style fried pork. Serve plain with Japanese-style barbeque sauce or serve on top of curry, ramen, udon, and more!

Provided by otaku

Categories World Cuisine Recipes Asian Japanese

Time 24m

Yield 4

Number Of Ingredients 8

Ingredients

2 boneless pork chops, trimmed of excess fat
½ teaspoon salt
¼ teaspoon ground black pepper
1 egg
½ teaspoon soy sauce
¼ cup all-purpose flour
½ cup panko bread crumbs
oil for frying

Steps:

Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
Whisk egg and soy sauce together in a small bowl.
Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 15.6 g, Cholesterol 62.1 mg, Fat 26 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 4.2 g, Sodium 420.8 mg, Sugar 0.1 g

JAPANESE-STYLE CRISPY PORK

Japanese-Style Crispy Pork image

Thin, crispy pork cutlets breaded with panko served with a side of spicy cucumbers and sauce. From the May 2010 Food Network Magazine. Tip from the magazine: To make your own dipping sauce, mix 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.

Provided by Crafty Lady 13

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb thin-cut boneless pork chops or 1 lb pork cutlet, trimmed
kosher salt
2 tablespoons rice wine, sake or 2 tablespoons sherry wine
1 1/2 teaspoons finely grated peeled ginger
2 medium cucumbers
1/2-1 teaspoon sugar
2 teaspoons rice wine vinegar
1 1/2 teaspoons red pepper flakes
3 large eggs
2 cups panko breadcrumbs (Japanese breadcrumbs)
3/4 cup cornstarch
peanut oil, for frying
1/4 cup Tonkatsu sauce (a sweet-spicy Japanese dipping sauce, see above to make your own)

Steps:

Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside.
Peel, quarter and seed the cucumbers; cut into 4-inch spears. Toss with the sugar and vinegar. Toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside.
Beat the eggs with 1/2 cup water in a shallow bowl. Put the panko and cornstarch in 2 separate shallow bowls. Dredge each piece of pork in cornstarch, dip in egg, then coat with panko. Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate.
Sprinkle the cucumbers with some of the spiced salt. Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. Serve the pork with the cucumbers and sauce.

Nutrition Facts : Calories 572.9, Fat 14.6, SaturatedFat 4.7, Cholesterol 215.5, Sodium 508.7, Carbohydrate 68.3, Fiber 3.7, Sugar 6.6, Protein 37.6

JAPANESE-STYLE CRISPY PORK

Japanese-Style Crispy Pork image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound thin-cut boneless pork chops or cutlets, trimmed
Kosher salt
2 tablespoons Chinese rice wine, sake or sherry
1 1/2 teaspoons finely grated peeled ginger
2 medium cucumbers
1/2 to 1 teaspoon sugar
2 teaspoons rice wine vinegar
1 1/2 teaspoons red pepper flakes
3 large eggs
2 cups panko (Japanese breadcrumbs)
3/4 cup cornstarch
Peanut oil, for frying
1/4 cup tonkatsu sauce (a sweet-spicy Japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.)

Steps:

Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside.
Peel, quarter and seed the cucumbers; cut into 4-inch spears. Toss with the sugar and vinegar. Toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside.
Beat the eggs with 1/2 cup water in a shallow bowl. Put the panko and cornstarch in 2 separate shallow bowls. Dredge each piece of pork in cornstarch, dip in egg, then coat with the panko. Heat 1/4 inch of peanut oil in a large skillet over high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate.
Sprinkle the cucumbers with some of the spiced salt. Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. Serve the pork with the cucumbers and sauce.

Nutrition Facts : Calories 419, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 170 milligrams, Sodium 1388 milligrams, Carbohydrate 29 grams, Fiber 1 grams, Protein 30 grams

TONKATSU WITH HOMEMADE SAUCE

Tonkatsu with Homemade Sauce image

Tonkatsu (fried pork cutlets) is one of the most popular dishes in Japan. It's commonly served with a bottled sauce (Bull Dog is a beloved brand), but making a homemade version is simple and quick. Slice the cabbage that accompanies the pork as thinly as possible and keep it cold until ready to serve for the best contrast in taste and texture.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup ketchup
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon mirin
1 1/2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/2 cup all-purpose flour
1 large egg
1 1/2 cups panko breadcrumbs
Four 1/2-inch-thick boneless pork chops or cutlets (about 4 ounces each; see Cook's Note), patted dry
Kosher salt and freshly ground black pepper
Neutral-flavored oil, such as vegetable or canola, for pan-frying
Steamed white rice
6 green cabbage leaves, julienned or finely shredded (see Cook's Note)
8 tomato wedges, optional
8 thin slices peeled cucumber, optional

Steps:

For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.

Tips:

Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for this recipe. It is a fatty cut of meat that will become tender and juicy when cooked slowly.
Use a good quality panko breadcrumb: Panko breadcrumbs are made from white bread that has been crustless and flaked. They are lighter and crispier than regular breadcrumbs.
Season the pork well: The pork should be seasoned with salt, pepper, and garlic powder before it is coated in the breadcrumb mixture.
Fry the pork in hot oil: The oil should be hot enough so that the pork sizzles when it is added to the pan. This will help to create a crispy crust.
Do not overcrowd the pan: When frying the pork, do not overcrowd the pan. This will cause the pork to steam instead of fry and it will not be as crispy.
Drain the pork on paper towels: Once the pork is cooked, drain it on paper towels to remove any excess oil.

Conclusion:

Japanese-style crispy pork is a delicious and easy-to-make dish that is perfect for a quick and easy meal. The pork is coated in a flavorful breadcrumb mixture and fried until golden brown. It is then served with a dipping sauce. This dish is sure to be a hit with your family and friends.