Tonkatsu. Juicy crispy pork loins coated in panko breadcrumbs and deep fried. This delicious pork dish is usually served with a tangy sweet tonkatsu sauce. It’s a common way to cook pork in Japan. Ready in under 30 minutes.
Cut slits into the layer of fat that surrounds your pork loin. No need to cut slits into the non-fat portion.
If your loins are thicker than 1 cm, tenderize with a meat tenderizer or with the back and side of your knife.
Season on both sides with enough salt, black pepper and garlic powder.
Add all-purpose flour into a large bowl. In a second bowl, beat your eggs. In a third bowl, add and spread out panko.
Evenly dredge each loin into the flour first, then eggs and lastly panko – ensuring no bald spots. Repeat for the remaining loins.
In a heavy bottomed pot, heat oil over medium heat (350 F). Check to see if the oil is hot enough by placing a wooden chopstick in the oil and look for bubbles. Carefully lower pork away from you.
Deep fry on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F). See video for visual.
Remove and transfer to a cooling rack or paper towel lined plate to rest for 5 minutes before slicing and serving.
How to make Tonkatsu Sauce
In a small bowl, well combine the sauce ingredients. Serve with tonkatsu!
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