Pork Katsu

Pork Katsu, a Japanese dish that was originally made using lightly breaded and deep-fried cuts of beef, has become widely popular the world over, using pork and chicken. Beloved for its juicy flavors and utter deliciousness, especially when sandwiched between two buns, pork katsu has sort of quietly yet effectively taken the foodie world by storm. 

It initially caught my attention when it graced the cover of Bon Appetit in 2019, in the form of the famed pork katsu sandwich from LA’s Konbi restaurant. I’ve had it saved in the back recesses of my “to make” mental bucket list for a while now, and this week was THE week. 

Yes, this week was Katsu week. And now I’m all like, why the heck did I wait so long to make this?! It’s so, so wonderful guys. Read on to learn more about this Easy Pork Katsu Recipe, or you can simply jump ahead to the recipe, if you prefer. 

What is pork katsu? (Tonkatsu)

“Ton,” means “pork.” (Japanese)

“Katsu,” is an abbreviation of Katsuretu, which is a derivative of the English word for cutlet. 

Called, “tonkatsu,” this is a Japanese dish of breaded and deep-fried pork cutlets that are often served with a katsu sauce (more on this in a minute). You will see katsu made with other meats as well, with chicken katsu often being referred to as Japanese fried chicken.

I was initially interested in pork katsu, because I have a long time love for German-style Schnitzel. Pork Katsu, as it were, actually resembles schnitzel in a sense, with some distinct flavor deviations that make it decidedly Japanese.

A (very) brief history

In the early 20th century, this dish was initially considered a “yoshoku” or, a Japanese western meal. The pork version that inspired today’s recipe was introduced in 1899 at Rengatei restaurant in Ginza, Tokyo in 1899. So, there you go. While very trendy right now, this is a recipe that has roots – it’s been around a while. 

What does pork katsu taste like?

If you can imagine the most juicy, crunchy bite of pan-fried pork cutlet, laced with subtle flavors of garlic (in my version) – then your mind has wandered in the right direction. Each bite features juicy, succulent insides and a shatteringly crunchy exterior. 

This, as you might guess, all makes for a truly delicious dining experience. However, it’s not to be outdone by the tasty Katsu Sauce that we’ll whip up as well, to drizzle all over top. 

That Panko CRUNCH

Unlike some other pork cutlet preparations (see, german schnitzel and Italian Milanese, for starters), Japanese Katsu utilizes a most excellent ingredient for its crunchy, crispy coating: PANKO. Panko are Japanese style breadcrumbs that are made from white bread that have no crusts. The flakes are visibility larger than Italian style breadcrumbs, for example, and you wind up with this super crunchy, yet still very light texture. 

The panko absorb less oil than other breadcrumb varieties, so you just get this light and super crunchy effect when all is said and done. 

What is the best cut of pork to use in Pork Katsu?

In most pork katsu recipes, you’ll see the words, “pork cutlet” used. Okay fine. But what, exactly, is a pork cutlet? Can you go to the store and just buy cutlets o’ pork, all ready to roll? I know that “pork cutlet” might be a confusing or head-scratching ingredient for some, so let’s break down what the pork we’ll be using in this recipe actually is, shall we?

We’ll use pork chops here, boneless ones that are thin to begin with. But you could also use sliced pork loin – I’ve done this for testing and either option is great. If you opt for the loin, you will probably have to purchase a full loin and then slice it into cutlets yourself. No biggie.

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The Ultimate Pork Katsu Recipe: Tips and Tricks

• Pound! This is a trick that I have pushed ad nauseam here on My Kitchen Little. It makes all the difference, guys. Just as we pound out chicken breasts in my Creamy Dill Chicken and my Crunchy Monterey Ranch Unfried Chicken (two fan faves), we will do the same to our pork cutlets in this recipe. The pounding helps tenderize the meat and it creates a nice even surface area – great for frying. You don’t need some special tool for this. Just use something flat and heavy: your fist, a pint glass, an iron pan, etc.  
• Fry it once, fry it twice. Okay, so Colonel Sanders didn’t invent the concept of “extra tasty crispy” when he double-fried his KFC chicken. Nope. Double frying is a technique that has long been utilized to add extra taste and crunch to fried foods, just like this amazing pork katsu. The idea is that you deep fry for a minute or two and then take the pork out of the oil to rest and carryover cook for a minute. Then dunk it back in the hot oil one more time to really crunchify that crust. Works like a charm. That said, you can skip this step if you want things to move faster. 
• Pat your pork dry, then add your “glue.” We’ll shellac our pork cutlets with a little Japanese mayo (or regular mayo, or sour cream, if you can’t find it) to help the seasoned Panko stick. But before we do that, it’s important to pat the pork dry with a paper towel, to absorb any excess oil that could dog up the breadcrumbs. 

How to make katsu sauce

You can purchase pre-made Tonkatsu Sauces online, if you prefer. However it’s possible to make a homemade version. Katsu sauce is thick, flavorful and luscious – perfect for drizzling over these crunchy pieces of fried pork cutlet. Typically it consists of tomatoes, dates, prunes, applesauce, lemon juice, and some aromatics such as carrots, onions, and/or celery. 

The depth of flavor that you’ll notice when you first taste Tonkatsu Sauce comes also from the variety of spices used to conjure amazing notes and depth of taste. You’ll see upwards of 10 different spices used in katsu sauce recipes, along with soy sauce, vinegar, and sugar (it’s a decidedly sweet sauce).

To make a simplified version of this sauce, you can combine …

• Ketchup (about 1 cup)
• Worcestershire sauce (1.5 TBSP)
• Oyster sauce (1 TBSP)
• A little sugar (1 tsp)
• A small splash of rice vinegar (2 to 3 tsp)

… together in a bowl, to taste. This works great in a pinch, and is what I did for this recipe. Or, for a faster sauce option, you can use a hoisin sauce, which is not Japanese – it’s Chinese. But the sweet, spiced flavor notes mimic that of a Katsu Sauce very well, and would work just fine here.

What you’ll need for this recipe

This is as simple as it gets, guys. Pork, Panko, salt and pepper, cooking oil, a little “glue” and my extra ingredient that sends these over the top. This is a simple and straightforward preparation of Japanese style Tonkatsu and the ingredient list is quite short – in the best way. Here’s what you’ll need, and how much:

INGREDIENTS

4 boneless pork chops (about ½ inch thick)

Salt and pepper, to taste

Neutral flavored cooking oil (vegetable, canola, or grapeseed)

½ cup Japanese mayonnaise (kewpie mayo) or sour cream

1.5 cups Japanese panko breadcrumbs

1.5 tsp garlic powder (not traditional, but SO good)

Katsu sauce, for serving (you can order here, or see details in post for how to make a quick version. OR you can sub Chinese hoisin sauce)

How to make Japanese Style Pork Katsu

A simple dredge and a quick pan-fry comprise the bulk of this easy cooking method. But we’ll do a couple of simple and quick things to help maximize the juiciness of the meat and the flavor of the breading. Read on for the exact how-to:

DIRECTIONS

Put a baking/cooling rack over a large baking sheet and set aside (if you don’t have one, you can skip the rack and just set a baking sheet out with paper towels on top, to hold the cooked pork when it’s done).

Place the pork chops on a flat surface and, if you like, cover with a sheet of plastic wrap. Using a hard flat object (I just use my fist or a pint glass) pound them out just a little, to tenderize, flatten, and increase the surface area. Season each pork piece with a little salt and pepper and brush both sides with a thick coating of the Japanese mayo.

In a large gallon-sized bag, add the panko, some salt to taste, and the garlic powder. Next, add the prepared pork pieces, close the bag, and shake until the pork is nice and coated. If you have to coat them a little by hand before frying, that’s okay. It doesn’t have to be perfect.

Pour cooking oil to a depth of about ½ inch in a large, deep-sided skillet set over med-high heat. When the oil is shimmering hot (about 360 degrees F.), cook the pork, in batches if necessary, for about 2 to 3 minutes on each side or until golden brown and crunchy. Serve warm with the katsu or hoisin sauce. 

If you like the looks of this Easy Pork Katsu Recipe, you might also want to check out:

(as pictured above) Crunchy Monterey Ranch Unfried Chicken

Hot Honey Dripped Un-Fried Chicken Sandwiches

Vietnamese Caramel Pork Banh Mi

Raspberry Balsamic Glazed Pork Chops

Crispy Szechaun Beef with Peppers

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