Japanese Tonkatsu pork served on a plate with greens

Tonkatsu pork

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 6 mins

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 and extra info

Nutrition: Per serving

  • kcal576
  • fat25g
  • saturates8g
  • carbs43g
  • sugars6g
  • fibre2g
  • protein42g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 thick boneless pork loin chops
  • 100g plain flour
  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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

  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.

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.