Pork Katsu Recipe - The Recipe Critic (2024)

FAQs

What cut of pork is best for katsu? ›

There are two main cuts of pork used for tonkatsu: hire-katsu meaning “pork fillet”, and rosu-katsu, meaning “pork roast”. Hire-katsu is made with a lean pork tenderloin, while rosu-katsu uses a richer cut of pork that comes with a strip of fat along the side.

The simplest phonetic translation of "cutlet" to Japanese vocalizations is katsuretsu, which in turn is shortened to katsu. Add ton—the Sino-Japanese word for "pork"—to the front of that and you've got tonkatsu, or breaded fried pork cutlets (not to be confused with tonkotsu, which is pork-based ramen broth). * Got it?

Oil - I recommend using a neutral oil with a high smoke point. Rice bran oil, grapeseed oil, or avocado oil are ideal, but canola or sunflower oil will work as well. Tonkatsu Sauce - This sweet, tangy sauce is a perfect complement to the savory pork cutlet, bringing a balance of flavors that is distinctly Japanese.

To serve. Divide hot steamed rice between the two plates. Slice pork cutlet into two centimetre wide strips and place on top of the rice. Drizzle cutlet with tonkatsu sauce and salad with sesame dressing.

Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor. Pork katsu is easy to make at home, especially if you borrow some techniques from its schnitzel sibling.

This is your guide to getting better acquainted with the five most popular cuts of pork: chops, tenderloin, loin roast, spareribs, and shoulder.

Meaning of katsu in English

a Japanese dish consisting of a piece of meat, usually chicken, or vegetable, covered in bread crumbs, fried, then usually cut into strips and eaten with a sauce: One of my favorite dishes growing up, chicken katsu is basically the Japanese version of fried chicken.

The curry is a sauce that tends to be milder in flavor than other curries. Unfortunately, katsu curry can be high in calories and not very healthy for you. Curries, in general, tend to be more fattening than people expect. If you're looking for a way to make your favorite dish waistline-friendly, look no further.

This sauce is the traditional Japanese accompaniment for tonkatsu — Japanese-style breaded pork cutlets. It's made from a specially balanced blend of applesauce, onion, tomato paste, carrots and traditionally brewed Kikkoman® Soy Sauce that adds flavor to meat and poultry.

Cornstarch Vs Flour

If you don't have cornstarch, use flour. Both will work! I have made tonkatsu with both, and I prefer cornstarch because I feel that it clings to the pork better and yields a crispier crunch.

Why is my tonkatsu soggy? ›

Using a deep-fry thermometer like ChefAlarm^® to keep track of your oil temps, helping you to adjust your flame as needed, is key for a fry like this with a narrow temperature window. Cooking this too hot will char your delicate breadcrumbs, and cooking it too cold will give you soggy, oily katsu.

Shallow frying is fine. Just don't try to flip it too early or you'll risk knocking the crumb off. In fact don't touch it at all once it is in the oil until it is time to flip.

The pork cutlet is deep-fried, so, naturally, it's a greasy food that's not so good for our stomach, but when it's eaten with raw cabbage, this helps aid digestion. The dietary fiber in cabbage suppresses and slows the absorption of fat and helps feed healthy gut bacteria to keep your digestive system functioning well.

Cabbage is an inexpensive, versatile vegetable used to add nutrition and flavor to a broad range of meals. Cabbage is often sliced into thin strips to be served with korokke, tonkatsu (deep fried pork cutlet) or other fried dishes. It is also an important ingredient for okonomiyaki.

Tonkatsu (とんかつ, "pork cutlet") are thick slices of pork that are breaded and deep fried in a manner similar to German schnitzel. They are typically made from two cuts of pork: the lean and tender hire (ヒレ, tenderloin or filet) and the fattier rosu (ロース, loin).

Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.

Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside.

Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.

The tenderloin is the most tender meat found on the pig and is exceptionally versatile. Tenderloins are boneless, making them easy to cook whole or break down into pieces. Tenderloins can overcook easily, so ensure you have your thermometer.