Pork Katsu

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 read more

To learn more about this recipe read the secrets found here.


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Pork Katsu
Pork Katsu
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Rate this recipe!
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 ... read more
Pork Katsu
Votes: 0
Rating: 0
You:
Rate this recipe!
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 ... read more
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Servings Prep Time
people 10minutes
Cook Time
20minutes
Servings Prep Time Cook Time
people 10minutes 20minutes
Ingredients:
Ingredients:
Instructions
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  1. 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.

    Pork Katsu - Gathering the ingredients
  2. Flatten pork with a flat side of a meat tenderizer(mallet), be careful not to hit too hard and break the meat.

    Pork Katsu - Flattening pork with a tenderizer hammer
  3. Season the pork with salt, pepper, paprika, and herbs de provence(optional) according to taste.

    Pork Katsu - Season pork with salt, pepper, paprika and herbs de province
  4. 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.

    Pork Katsu - Breading the pork with flour, egg, and panko
  5. 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.

    Pork Katsu - Breading the pork with flour, egg, and panko
  6. 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.

    Pork Katsu - Breading the pork with flour, egg, and panko
  7. 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!)

  8. 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.

    Pork Katsu - Frying the pork on both sides, flipping only once
  9. 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.

    Pork Katsu - Frying the pork on both sides, flipping only once
  10. Serve with your favorite katsu sauce! We love Sweet Baby Ray's bbq sauce... Yum!

    Pork Katsu
Nutrition Facts
Pork Katsu
Amount Per Serving
Calories 398 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 181mg 60%
Sodium 391mg 16%
Potassium 492mg 14%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Sugars 1g
Protein 30g 60%
Vitamin A 14%
Vitamin C 3%
Calcium 2%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

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.

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