A pork tonkatsu is best enjoyed with a hefty serving of rice and a tasty sauce on the side. It’s a breaded pork chop that is fried until golden and crunchy.
Pork Tonkatsu Recipe
Pork Tonkatsu Ingredients
- 4 pork chops butterflied, skin and fat removed
- 2 teaspoons sesame oil
- 1/2 Cup all-purpose flour
- 1 large Egg beaten
- 1 Cup Japanese breadcrumbs
- tonkatsu sauce to serve
- Salt to taste
- ground black pepper to taste
- Oil for pan frying
- Flatten pork chops then pound until thin, using the flat side of a meat mallet. Rub sesame oil into pork chops, then season with salt and ground black pepper on both sides.
- Prepare the breading station: Lightly dredge pork chops in flour, dunk in egg, then in panko breadcrumbs. Press breadcrumbs onto the surface if needed. Repeat with remaining pork chops.
- Heat a frying pan with enough oil for pan-frying over medium heat. Pan fry pork chops in hot oil until browned on both sides and pork is cooked through. Drain on a rack over paper towels. Set aside
- To serve, fill 4 bowls with steamed rice. Cut each pork chop into strips on a cutting board. Place on top of rice, and drizzle with tonksatsu sauce. Serve with more sauce on the side. Recipe orginally published in the March 2016 issue of Good Housekeeping Philippines.