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Japanese Tonkatsu pork served on a plate with greens

Tonkatsu pork

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Rustle up a Japanese feast and try this succulent pork loin, coated, fried and drizzled with our easiest ever Tonkatsu sauce. Save leftovers to make katsudon

Nutrition: Per serving
NutrientUnit
kcal576
fat25g
saturates8g
carbs43g
sugars6g
fibre2g
protein42g
salt1.5g
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Ingredients

  • 4 thick boneless pork loin chops
  • 100g plain flour
  • 2 eggs , beaten
  • 100g panko breadcrumbs
  • vegetable oil , for shallow frying

For the sauce

  • 2 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp oyster sauce
  • 2 tsp caster sugar

Method

  • STEP 1

    Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness – you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness – this step will ensure the meat is as succulent as possible.

  • STEP 2

    Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.

  • STEP 3

    In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C – if you don’t have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.

  • STEP 4

    While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it’s particularly thick. Slice the tonkatsu and serve drizzled with the sauce.

Goes well with

Recipe from Good Food magazine, May 2018

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A star rating of 4.7 out of 5.20 ratings
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