Introduction: Tonkatsu (Deep Fried Pork)
Crispy golden crust and juicy soft interior, this simple guide to making a tonkatsu will lead you to the ultimate indulgence.
Materials you'll need:
- Pork (shoulder or shank)
- 2 eggs
- bread crumbs
- vegetable oil
Step 1: Meat Prep
We will be using a large slab of pork shoulder. Ideally, you want to avoid all tendons and ligaments if possible, but it is not a deal breaker.
Cut the meat into half-inch thick chops, and then flatten with the smooth side of a tenderizer.
Season on both side with salt and pepper
Step 2: Crust Prep
- Whip together 1-2 eggs in a bowl, sprinkle a small amount of salt.
- In separate plates, pour some starch and bread crumbs.
- Place the three in order of starch, egg and then crumbs, with the starch closest to the meat and the crumbs close to the stove.
Step 3: Frying
In the pan:
- heat up the pan to evaporate any potential moisture
- Add a good amount of oil
- bring oil to around 110 degrees Celsius
Covering the meat:
- lightly dab the meat in starch, smooth out the starch layer with finger and then place into egg bowl.
- Take the meat out of the egg with clamps and place in the bread crumbs plate.
- Cover the meat with bread crumbs; pat it down to make sure it sticks.
- Put the breaded pork gently into the pan
- Fry for around 4 minutes, flip sides when the crust turns golden brown
- Fry the other side for 4 minutes too
- (If you are using a deep frying pot, fry for 5 minutes total)
- Remove pork chop from pan and drain/pat dry excess grease.
Step 4: Serve
The tonkatsu is a very versatile dish. It can be served by itself, over rice with a hotspring-egg, or with curry sauce to make a tonkatsu curry.
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5 years ago
Don't forget the tonkatsu sauce. You can go with a commercial one, Bulldog is my favorite or find a DIY recipe. Here's an example from serious eats of that.
Just mix the ingredients together in a bowl, can be kept in an airtigt container in the fridge for up to a month.