Pork Katsu

Name: Pork Katsu
Prep time: 20 min
Cook time: 5 min
Ingredients: 6 Tbs. ketchup; 6 Tbs. Worcestershire Sauce; 1½ Tbs. tamari or soy sauce; 1 Tbs. unsulphured molasses; 1 Tbs. mirin; 2 tsp. sugar; ½ tsp. peeled, grated fresh ginger; 8 thin slices boneless pork cutlets or center-cut pork chops; 2 large eggs, lightly beaten; ¾ cup all-purpose flour; 2 cups panko bread crumbs; Salt and fresh ground black pepper; Vegetable oil, as needed for frying; 4 cups packed finely shredded green cabbage; Lemon wedges

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This Pork Katsu (or Tongatsu), a popular Japanese comfort food, consists of tender pork cutlets that are breaded and deep-fried to crunchy perfection and served with a flavorful sweet-tangy sauce and a pile of shredded cabbage. Both pan-frying and air-frying methods given.

Port katsu on plate with shredded cabbage and tongatsu sauce.

Coating the pork with fluffy panko instead of regular bread crumbs gives it an extra-crunchy exterior, and keeps the meat juicy and tender. And the sweet-tangy sauce gives it a jolt of bright, zesty flavor.

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Essential Ingredients
How to make pork katsu
Recipe tips
Recipe FAQs
More recipes to try
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Pork Katsu
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Essential Ingredients

For the pork:

Panko breadcrumbs: Coarse, airy breadcrumbs made from crustless bread, panko is essential for giving the pork its extra-crispy exterior. It absorbs less grease during the frying and results in a wonderful crisp crust.

Pork cutlets: I like to use boneless center-cut pork chops for this recipe. The cut is usually well-stocked in the supermarket, and many times you can find thin-cut. You can also use cutlets cut from a pork loin. I find that pork tenderloin is too tender and soft for this recipe, although you can certainly use it.

For the sauce:

Worcestershire sauce: The umami flavor of Worcestershire is an integral part of katsu sauce. It's tangy, salty, and sweet, and adds a layer of depth to the sauce. I also like to add a little to the eggs for dredges the pork, for a extra flavor boost.

Mirin: This is a sweet cooking rice wine. It's made by fermenting steamed glutinous rice with shochu (a Japanese distilled spirit). Mirin adds sweetness and a subtle sake-like flavor the tongatsu sauce.

Molasses: This thick, dark liquid is what adds a complex sweetness to the sauce.

Tamari: I like using tamari instead of soy sauce, although either is fine. Tamari is a type of soy sauce, and to me it has a complex, rounder, and more balanced flavor than other soy sauce varieties. It also is often (but not always) is made without wheat, making it safe for the gluten-intolerant.

Fresh ginger: This knobby root adds zesty kick and bright flavor to the sauce.

How to make pork katsu

1. Make the sauce by combining the ketchup, Worcestershire sauce, tamari, mirin, molasses, sugar and fresh ginger in a medium bowl. Stir until well blended and the sugar is dissolved (A).

2. Prepare the pork: Place each piece of pork between sheets of waxed paper. Pound meat to ¼-inch thickness.

3. Whisk the eggs in a large shallow bowl and whisk in the Worcestershire. Place the panko and flour in two separate shallow bowls (B).

4. Season the pork cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into panko until well coated. Transfer to a plate and repeat with remaining cutlets (C).

5. Fry the pork cutlets: Fill a large cast-iron or heavy skillet with ⅓-inch oil. Heat over medium until an instant-read thermometer registers 350°F.

6. Carefully add 2 to 3 cutlets to the pan, do not overcrowd, and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350°F as possible. Flip and fry until the chicken is golden on the second side and cooked through, 1½ to 2 minutes longer (D). Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining cutlets.

7. To serve, slice cutlets into thick slices and transfer to plates. Toss the cabbage with a squeeze of lemon and salt to taste. Drizzle the pork with some of the tonkatsu sauce. Serve with the cabbage, lemon wedges, and extra tonkatsu sauce.

Recipe tips

Don’t use regular bread crumbs in place of the panko. Pork katsu is known for its extra crisp exterior, which you can only get by using panko breadcrumbs.

You can place the breaded cutlets in the refrigerator for 30 minutes. This will help the breading to adhere to the chops and prevent it from sliding off.

Recipe FAQs

Can I make pork katsu in an air-fryer?

Yes, you can! Follow the same breading instructions. Set the air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the breaded pork with cooking spray. Air-fry until crisp and cooked through, about 15 minutes, flipping halfway through.

What other foods can I cook like this?

There are several other foods that you can cook katsu style.
Chicken –Pounded chicken breasts would be delicious
Steak – There is Japanese version of katsu using steak called gyukatsu. You can use a strip steak or sirloin cutlet, preferably wagu, for this.
Tofu – If you’re looking for a vegetarian version to katsu, using tofu would be a delicious option. Be sure to use extra-frim and press it throughly.

Can I make this ahead?

Yes, you can freeze the cutlets. Once they are breaded, place them onto a parchment or waxed paper-lined baking sheet and freeze until frozen firm, 1 to 2 hours. Once the cutlets are frozen, transfer them to a resealable freezer bag and freeze for up to 3 months. Thaw in the refrigerator and fry as directed.