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
• starch
• salt
• pepper
• vegetable oil

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

1. Whip together 1-2 eggs in a bowl, sprinkle a small amount of salt.
2. In separate plates, pour some starch and bread crumbs.
3. 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.

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.

Frying:

• 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.

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.

Enjoy!