If you’re looking for more tasty recipes inspired by Japanese cuisine, I’ve got you covered! Try this yakitori chicken, teriyaki chicken, or some stir-fried udon noodles!
Pork Katsu (Japanese Pork Cutlet)
Pork katsu, also called tonkatsu or katsuretsu in Japan or donkatsu in Korea, is one of my favorite Asian comfort food dishes. So golden and crispy, but nice and tender on the inside. It’s a variation of the German pork schnitzel, with a coating that’s a little bit thicker and more crispy. What also makes pork katsu so good is the katsu sauce it’s served with. It’s like a sweet and savory Asian barbecue sauce and complements the golden, crunchy goodness of the katsu so well. This pork katsu recipe is definitely picky eater-approved. My kids couldn’t get enough! Good thing it’s easy to batter and fry, and only requires a few simple ingredients. You can even make some fresh katsu sauce with just a few pantry staples. Cook up some fresh white rice and add a fried egg to create a pork katsu bowl, (also known as katsudon) and enjoy!
Ingredient List
Serve some shredded cabbage alongside your pork katsu and cook up white rice to complete the meal. And remember, the katsu sauce is what ties everything together, so pour it on thick! Note: all measurements are in the recipe card at the end of the post.
Boneless, Skinless Pork Loin Chops: These are the canvas for the pork katsu. Trim off any extra fat, then pound them thin for even cooking and maximum crunch. Salt & Pepper: Simple seasonings to add flavor to the flour mixture. All-Purpose Flour: Helps the egg stick and forms the base for our crispy panko breading. Eggs: These bind the flour and crumbs, creating a smooth, even coating. Panko Breadcrumbs: Coarse and airy, they fry up light and golden. It’s what makes pork katsu so good. Katsu Sauce: A must-make! Tonkatsu sauce is a mix of ketchup, Worcestershire, sugar, and umami-packed oyster sauce. It ties everything together with a burst of flavor. Oil for Frying: Choose a neutral oil, like canola or vegetable, and keep it sizzling hot for that perfect crispy crust.
Let’s Make Pork Katsu!
Get that oil nice and hot, because it’s time to make some crispy pork cutlets that the whole family will love. Mine can’t get enough of this amazing Japanese dish!
In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheating: To keep things crispy, I recommend reheating your pork katsu in either the air fryer or oven. 5 minutes in the air fryer at 350 degrees Fahrenheit, or 10 minutes in the oven at 375. If using an air fryer, I recommend only reheating one or two cutlets at a time so there’s plenty of air flow.
Storing Katsu Sauce
Katsu sauce will stay good in a sealed jar or container for one week in the fridge. The ingredients may settle as it sits, so give it a quick stir before you use it.
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