To make great tasting pork katsu you first have to know its two secrets. If you don’t know these, you will end up with your breading falling apart and a bland taste. I have experimented over the years and have found the very best way to make pork katsu, there is no need to look further — this is the recipe you were looking for. Furthermore, if you love pork katsu, then this recipe is bound to tantalize your tastebuds. Fresh, crispy, crunchy, and full of delight. Best pork katsu recipe ever.
Pork Katsu History
Pork Katsu is the Japanese way of preparing pork cutlets. Originally inspired from european fried cutlets. However, the Japanese perfected the panko, and now europeans often favor panko over bread crumbs. In addition, Katsu (panko breaded something) has been adapted into various other cultures cuisine such as Korean and Hawaiian foods. Pork Katsu consists of pork thigh, breast, or pork tender that is beaten flat, breaded with panko, and fried. Resulting in pork that has a delicious crunchy shell. The fried pork is then normally served with katsu sauce or bbq sauce.
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Gather the ingredients for making pork katsu. Wash and clean the pork, pad dry with a paper towel to get rid of excess moisture. Prepare your working space with flour, eggs, and panko each in separate bowls. Then read the secrets found here.
Flatten pork with a flat side of a meat tenderizer(mallet), be careful not to hit too hard and break the meat.
Season the pork with salt, pepper, paprika, and herbs de provence(optional) according to taste.
Dredge pork in flour and let it sit for 5-10 minutes in order to let the flour thoroughly adhere to the pork. Shake off the excess.
After dredging pork in flour, dip the pork in the egg, let the flour on the pork soak up the egg for a 3-5 minutes in order for the egg to soak into the flour.
Gently shake off excess egg, and put the pork in the panko crumbs. Turn the pork over in the panko. Grab some of the excess panko in the bowl and sprinkle the panko over the top of the pork. Push the panko onto the pork with a little force. Pad the panko into place on the pork ensuring to completely coat the pork. Repeat this process for all the pork.
Put enough oil in a cast iron pan to immerse the pork half way. Heat the oil to cooking temperature. Check the oil for correct temperature. Take a small piece of the batter off of the pork already prepared. Place that batter into the frying pan to see if the batter immediately starts to cook. It should float on the oil with small bubbles. (Caution! The oil should never be smoking!)
When the oil is ready place coated pork in the oil one by one gently. The oil should bubble gently if the oil is the correct temperature. Cook for 3-5 minutes on each side.
Turn the pork over once while cooking and fry the other side until golden brown like shown in the picture. When finished place the pork on a plate lined with a paper towel.
Serve with your favorite katsu sauce! We love Sweet Baby Ray's bbq sauce... Yum!
Amount Per Serving
Calories 398Calories from Fat 180
% Daily Value*
Total Fat 20g31%
Saturated Fat 4g20%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Total Carbohydrates 24g8%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
The oil listed in the ingredients section of the recipe is the amount of oil that is expected to be absorbed by the pork during the pan frying. It is there for the nutrition calculation, and not intended as the amount that you will need to pan fry the pork. Please use a heart healthy oil for making pork katsu.
Chef Tips: Making Great Pork Katsu
Use a skillet that is made for pan frying. Pan frying is much like deep frying except that with pan frying you use only enough oil to immerse the food half way. In pan frying you cook food on one side then flip the food over and cook the other side. This is different then deep frying where you fry the food completely immersed. With pan frying you want to dedicate a heavy cast iron pan for frying food, so it becomes seasoned properly for frying.
Cast Iron frying pans become seasoned over time to the type of food you cook in them. For this reason you want to dedicate a cast iron pan for the type of food you cook. For instance, frying pans used to fry potatoes, rice, or pasta build up starch and get "seasoned" over time for cooking starches, making the pan not stick to starches. In the same manner, pans used to fry fats, oils, and meat get "seasoned" for cooking fats, oils, and meat, making the pan not stick for fats, oils, and meats. If you mix the two, everything will almost always stick, leaving you frustrated with food always sticking.
The type of cooking pan that I recommend most for pan frying is a heavy cast iron pan. The heaviness of the pan absorbs and traps heat, keeping the oil a constant temperature while cooking. Once the cast iron pan is seasoned it wont stick to fats, oils, and meats making it a very useful tool in your kitchen. I recommend cast iron skillets below they were hand picked by me for pan frying.