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Japanese Pork Tonkatsu is a dish from Japan and a breaded, deep-fried pork cutlet.
Pork Tonkatsu originated in Japan, becoming a staple of the nation’s culinary landscape. It involves coating pork slices with Panko and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon. Initially introduced as a simple dish, it showcased the perfection of frying techniques. Over the years, it evolved. Chefs, employing age-old methods, have turned it into a crispy, savory treat enjoyed across Japan. This dish stands as a symbol of comfort, embodying the fusion of traditional and innovative culinary practices quintessential to Japanese cuisine.
Japanese Pork Tonkatsu
- Prep Time: 40 minutes
- Marinate: 120 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 20 minutes
- Yield: 4 servings depending on size 1x
- Category: Dinner
- Method: Moderate
Description
Craving something crispy, juicy, and packed with flavor? This Pork Tonkatsu recipe is the real deal, a Japanese classic with a golden breadcrumb crust that’s pure magic. Pair it with a comforting Creamy Rosemary Potato Au Gratin, and you’ve got a meal that feels like a warm hug.
Ingredients
For the Tonkatsu
- 2–4 boneless pork loin chops
- 1 tsp salt,
- 1/2 tsp white pepper,
- 1/4 tsp 5-spice powder,
- pinch of oregano
- 1 1/2 cups flour,
- 2 beaten eggs,
- 2 cups Panko breadcrumbs
For the Brine
- 2 cups water
- 1 tbsp vinegar
- 1 tsp salt
- 1 tbsp sugar
Rosemary Potato Au Gratin
- 4 potatoes, peeled and sliced
- 1/4 cup rosemary leaves, finely chopped
- Salt, black pepper
- 1/4 cup Parmesan cheese
- 1/3 cup Panko breadcrumbs for topping
Creamy Cheese Sauce:
- 2 tbsp butter
- 1 tbsp Cornflour
- 1 cup cream
- 1 cup milk
- 1 cup grated cheddar cheese
- A dash of salt
- A dash of pepper
- A dash of mustard powder
- A dash of nutmeg
- A dash of paprika
Instructions
Tonkatsu
- Soak your pork chops in the brine (water, vinegar, salt, sugar, and peppercorns) for a few hours.
- This step locks in juiciness! Rinse and pat them dry once done.
- Rub your chops with salt, then mix the flour with white pepper, 5-spice, and oregano for an irresistible coating.
- Dip each chop in flour (shake off the extra), then into the beaten eggs, and finally coat it with Panko breadcrumbs.
- Give them a 15-minute rest to let everything stick perfectly.
- Shallow fry in medium-hot oil for about 5 minutes per side, adjusting for thickness. You’re aiming for crispy edges and a juicy center!
Creamy Rosemary Potato Au Gratin
While your Tonkatsu rests, let’s whip up the side dish that steals the show. Think creamy layers of potato goodness with a cheesy rosemary twist.
- Parboil the potatoes in the microwave for 7 minutes, then drain and slice into thin rounds.
- Arrange the slices in an ovenproof dish, sprinkling salt, pepper, and half the rosemary between layers.
- In a jug, whisk milk, cream, and Cornflour.
- Heat it in the microwave, stirring every minute, until thickened.
- Add butter, mustard powder, and spices.
- Stir in cheddar cheese until melted and dreamy.
- Pour the sauce over your potatoes, top with a mix of Parmesan, Panko, and a dash of paprika.
- Bake at 180°C until golden (about 15 minutes).
Notes
Created, prepared, tried, and tested by Melanie from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 1197
- Sugar: 13.3 g
- Sodium: 2491.5 mg
- Fat: 44.5 g
- Saturated Fat: 22.4 g
- Trans Fat: 0.7 g
- Carbohydrates: 116.1 g
- Fiber: 8.7 g
- Protein: 79.1 g
- Cholesterol: 312 mg
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We are featured by Melynda on Senior Salon Pit Stop. Thank you so much for this honour and the shoutout.
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Thanks for dropping in and checking out the recipes and what’s on offer.
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Sharing as one of my features for SSPS #375! Thank you Esme!
Thank you so very much Melynda, you’re awesome, highly appreciated.
This looks amazing, but I’d love to try it with chicken instead! Thanks for sharing and for joining Fiesta Friday party!
Hi Jhuls, I am sure it will be awesome, please let me know how it turned out. Love it when people adapt and make a recipe their own.