This is I think is one of the favorite of Pinoys when it comes to Japanese food. Tonkatsu is a Japanese dish made from pork slices, coated with flour and eggs then breaded with Panko or Japanese bread crumbs. Second to fried chicken, fried pork chops is also the favorite food among Pinoys. Since pork tonkatsu tastes and looks similar to fried pork chops, that is the reason why it is one of the favorites. The plus factor is the ease of cooking this dish and the very simple ingredients usually found in your kitchen and fridge. Also depending on your preference, you can either use pork chops or pork tenderloin in cooking tonkatsu. I also included a tonkatsu sauce recipe below so won’t have to search online to make the sauce.
- 4 slices pork chops (about ½" thick, remove bones)
- salt and pepper to taste
- ½ cup all-purpose flour
- 2 raw eggs, beaten
- 1 cup panko or Japanese bread crumbs
- cooking oil for deep frying
- 4 Tbsp. tomato ketchup
- 10 tsp. Worcestershire sauce
- 2 Tbsp. oyster sauce
- 1½ Tbsp. granulated sugar
- Make small cuts on the pork chops to prevent the pork from curling during frying. Season with salt and pepper on all sides and set aside for a few minutes.
- Heat the cooking oil in the frying pan about 2 inches deep. Heat it to 350°F. Coat the pork with flour and dip it in the beaten eggs. Roll in bread crumbs until well coated, shake a bit then deep fry.
- Do the same with the rest of the pork chops. But don't overcrowd the pan to avoid sticking the breading with each other. Cook the pork chop by batches.
- Fry for about 8 minutes or until the breading is golden brown and the pork inside the breading is cooked. When cooked, remove from the pan and put on paper towels or wire rack to drain excess oil.
- Slice the tonkatsu and serve with tonkatsu sauce and shredded cabbage.
- Combine all the ingredients in a bowl and whisk until the sugar is dissolved.