Best 6 Pork Tonkatsu Recipes
Pork tonkatsu is a delectable Japanese dish, consisting of tender pork cutlets coated in panko breadcrumbs and deep-fried until crispy and golden brown. This mouthwatering dish is a delightful blend of flavors and textures, with the savory pork, crispy breading, and tangy tonkatsu sauce creating a perfect harmony. Originating in the early 20th century, pork tonkatsu has become a staple of Japanese cuisine, served in restaurants, homes, and even as a convenient meal option in convenience stores. Whether you're a seasoned cook looking to expand your culinary repertoire or a beginner seeking an exciting new dish, this guide will provide you with all the necessary knowledge and techniques to prepare a perfect pork tonkatsu at home, ensuring an enjoyable culinary experience.
Here are our top 6 tried and tested recipes!
TONKATSU - ASIAN-STYLE PORK CHOP
This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops.
Provided by SHIN98
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
- Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
- When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 14.3 g, Cholesterol 108.8 mg, Fat 13.1 g, Protein 28.4 g, SaturatedFat 3.8 g, Sodium 199 mg, Sugar 0.1 g
JAPANESE AIR-FRIED PORK TONKATSU
Tonkatsu is a Japanese version of deep-fried pork chops with a special tangy sauce. Though the air fryer will never duplicate a true deep-fried taste, the appliance is fast, cleanup is a breeze, and there is no used oil to store. Tonkatsu is usually served with raw cabbage, but use this handy air fryer technique, call it "fried pork chops", and serve with your family favorites. I won't tell them it's Japanese, if you don't!
Provided by Bibi
Categories World Cuisine Recipes Asian Japanese
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Stir together eggs, avocado oil, and salt in a small bowl. Place panko crumbs on a separate plate.
- Set a length of parchment or waxed paper about 15 inches long on a platter or cutting board.
- Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl, then turn chops in panko crumbs. Cover the top of the chop with crumbs and press down to encourage them to stick. Place coated chops on the prepared parchment or waxed paper. Repeat until all chops are coated with panko crumbs on both sides.
- Spray both sides of each pork chop with cooking spray and place 2 or 3 chops into the air fryer basket, depending on the size of the basket.
- Air fry for 6 minutes. Flip and cook until golden brown and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Transfer chops to a plate and keep warm. Repeat with remaining chops.
- Serve chops with rice, shredded Savoy cabbage, and tonkatsu sauce.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 44.7 g, Cholesterol 87.1 mg, Fat 10.5 g, Fiber 0.9 g, Protein 19.4 g, SaturatedFat 3.5 g, Sodium 341.5 mg, Sugar 0.5 g
PORK KATSU AND TONKATSU SAUCE (JAPANESE BREADED PORK AND DIPPING SAUCE) RECIPE - (4.3/5)
Provided by á-39535
Number Of Ingredients 13
Steps:
- Prepare sauce by whisking together all ingredients and refrigerating. Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.
TONKATSU (FRIED PORK CUTLET WITH SPICY SAUCE)
Another take on pork tonkatsu, this one with a recipe for the sauce, in case you don't have access to Bulldog Sauce. This one is from Susan Fuller Slack's "Japanese Cooking". Restaurants in Japan that specialize in tonkatsu are very popular. A serrated bread knife is the easiest way to shred the cabbage. If you don't care for raw cabbage, it can be lightly stir fried before mounding on plates.
Provided by zeldaz51
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine ingredients for Spicy Dipping Sauce and set aside, covered, for 30 minutes for flavors to develop.
- Lightly pound the pork slices until slightly flattened. Sprinkle with salt and pepper. Coat lightly with flour.
- Combine the egg and milk in a shallow pan. Place panko in a shallow pan. Dip pork slices in egg mixture, then coat both sides of pork slices with panko and set aside on a platter.
- In a wok or shallow heavy saucepan, heat the oil to 360 degrees, or until a 1-inch cube of bread turn golden brown in 60 seconds. Fry, 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. Turn once or twice for even browning. Drain cooked cutlets on paqper towels and keep warm in a 150 degree oven.
- Place a pile of shredded raw cabbage on each serving plate. Slice cooked pork piece into 1/2-inch strips, keeping pieces in original shape. Place a sliced cutlet on top of each portion of shredded cabbage, arranging pork in its original shape, as if it had not been sliced. Serve with Spicy Dipping Sauce.
JAPANESE TONKATSU (PORK CHOPS)
Make and share this Japanese Tonkatsu (Pork Chops) recipe from Food.com.
Provided by Lalaloob
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk first four ingredients in small measure until combined; set sauce aside.
- Season pork chops (preferably 3/4" thick) with salt and pepper mixture. Dredge each chop in flour, until coated, then dip chops in eggs and then in breadcrumbs, pressing crumbs to adhere.
- Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add pork. Cook first side 3 to 4 minutes, or until golden brown. Turn pork, and cook second side 3 to 4 minutes, adjusting heat, if necessary, so chops cook rapidly but coating does not burn, or until golden brown and cooked through.
- Make a mound of cabbage on each of 4 plates. Drizzle cabbage with a bit of sauce, then top with a chop. Serve with lemon wedges and remaining sauce.
PORK TONKATSU
Steps:
- Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
- Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
- Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
- Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.
Tips:
- Choose the right cut of pork: Pork loin or pork tenderloin are best for tonkatsu, as they are lean and tender.
- Pound the pork cutlets thin: This will help them cook evenly and quickly.
- Use a light touch when coating the pork cutlets in flour, eggs, and panko breadcrumbs: A heavy hand will result in a thick, uneven coating that will not adhere well to the meat.
- Fry the pork cutlets in hot oil: This will help them seal quickly and prevent them from becoming dry.
- Do not overcrowd the pan when frying the pork cutlets: This will cause the oil temperature to drop and the pork cutlets will not cook evenly.
- Drain the pork cutlets on paper towels before serving: This will help remove any excess oil.
Conclusion:
Pork tonkatsu is a delicious and versatile dish that can be served with a variety of sides. It is a popular choice for bento boxes, as it is easy to pack and transport. With just a few simple steps, you can make pork tonkatsu at home that is just as good as what you would find in a restaurant.
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