pork katsu recipe
The Best pork katsu recipe
I also appreciate how balanced this dish can be, especially when you adjust the ingredients. The pork itself is leaner than you might think if you choose a cut like the loin or tenderloin, and the breading adds a nice crunch without being overly heavy. My husband and I like to pair it with a simple side of steamed green beans or a quick salad, but it works just as well with a hearty potato dish or even a simple miso soup if you’re feeling lighter. My kids will eat it with nothing but ketchup or spicy mayo, while my husband prefers a drizzle of sriracha or a sprinkle of sesame seeds. It’s that kind of dish that lets everyone customize it to their taste. And honestly, the health benefits aren’t bad either—it’s a good source of protein, and the way it’s cooked keeps the fats in check if you’re not overloading on the oil. It’s not a “healthy” dish in the strictest sense, but it’s not the worst thing you can eat either, and that’s what makes it so practical for our family. Plus, it’s a great way to use up a little extra pork from a roast or a pulled pork sandwich left over from the week before.
Japanese Pork Katsu (Beef or Pork Cutlet)
A classic Japanese dish featuring breaded and pan-fried pork cutlet served with a sweet and tangy sauce, often paired with steamed rice and vegetables. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs pork loin or pork tenderloin, cut into 4 equal pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1 cup ketchup
- 1/2 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- Steamed white rice
- Pickled vegetables (e.g., pickled ginger, cucumber)
- Green onions, sliced
👨🍳Directions
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1
Preheat oven to 400°F (200°C) if baking, or heat oil in a non-stick pan to 350°F (175°C) for frying. -
2
In a shallow dish, mix flour, salt, black pepper, garlic powder, and onion powder. -
3
In another dish, beat the egg and set aside. In a third dish, mix panko breadcrumbs. -
4
Place each pork piece in the flour mixture, coating well. Remove excess flour and dip into the beaten egg, then coat with panko, pressing gently to adhere. -
5
Place breaded pork pieces on parchment paper. If baking, place on a baking sheet and bake for 15-20 minutes until golden and cooked through (165°F internal temp). If frying, cook in batches in the hot oil for 3-4 minutes per side until golden. -
6
While pork cooks, prepare the sauce by mixing ketchup, Worcestershire sauce, soy sauce, mirin, sugar, grated ginger, minced garlic, and vegetable oil in a bowl. -
7
Serve hot pork katsu with steamed rice, pickled vegetables, and sliced green onions. Drown the pork in the homemade sauce.
🔧Equipment
- Mixing bowls
- Cutting board
- Measuring cups and spoons
- Parchment paper
- Non-stick frying pan
- Oven (optional, for baking)
- Food processor (optional, for breading)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, double bread the cutlets or use a mix of panko and regular breadcrumbs.
- Use a meat thermometer to ensure pork reaches 165°F (74°C) internally.
- Adjust sauce sweetness by adding more sugar or reducing mirin if preferred.
- Substitute pork with chicken or beef for variations.
Variations
- Katsu Curry: Serve with a rich curry sauce instead of the traditional ketchup-based sauce.
- Katsu Don: Top with a fried egg and donburi-style rice.
Watch Video Of How Japanese Pork Katsu (Beef or Pork Cutlet) Works
❓ Frequently Asked Questions About Japanese Pork Katsu (Beef or Pork Cutlet)
What is the best cut of pork for making pork katsu?
The best cut for pork katsu is pork loin or pork tenderloin, as these cuts are lean and tender. However, pork shoulder (butt) or pork belly can also work well if marinated properly. For a classic katsu, look for boneless pork loin or tenderloin, and make sure it’s fresh and well-seasoned before breading.
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How do I ensure the pork katsu stays juicy and doesn’t dry out?
To keep pork katsu juicy, follow these key steps:
1. Don’t overcook it – Use a meat thermometer to check for doneness (145°F/63°C internal temp for medium-rare to medium).
2. Rest the cut – Let the breaded pork rest for 5–10 minutes after frying before serving.
3. Use a good binder – Egg wash or breadcrumbs mixed with a little flour help hold the coating.
4. Avoid overcrowding the pan – Fry in batches to maintain proper heat and prevent steaming.
5. Keep it warm – If serving multiple pieces, warm them gently in a low oven (300°F/150°C) instead of reheating in oil.
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Can I make pork katsu without frying, and if so, what’s the best alternative?
Yes! You can bake pork katsu for a healthier version:
– Preheat oven to 400°F (200°C).
– Pat the breaded cut dry, then place on a lined baking sheet.
– Bake for 15–20 minutes, flipping halfway, until golden and cooked through (145°F/63°C internal).
– For extra crispiness, broil for 1–2 minutes at the end.
– Optional: Brush with melted butter or oil before baking for extra richness.
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What’s the best way to season the pork before breading?
A simple yet effective seasoning mix for pork katsu includes:
– Salt & black pepper (generously, since breading will add more flavor).
– Garlic powder (½ tsp per piece).
– Onion powder (¼ tsp per piece).
– Paprika (½ tsp, for color and mild smokiness).
– Optional: A pinch of cayenne or dried herbs (thyme, rosemary) for depth.
Pro tip: Lightly coat the pork in flour (not too much) before seasoning to prevent clumping.
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How do I know if my pork katsu is cooked properly?
To check if pork katsu is fully cooked:
1. Internal temperature – Use a meat thermometer to confirm it reaches 145°F (63°C) for medium-rare to medium.
2. Visual check – The juices should run clear, not pink, when cut into it.
3. Safety – Pork is safe at 145°F (63°C) for medium doneness; avoid eating it pink.
4. Resting time – Let it rest for 2–3 minutes before slicing to redistribute juices.
Note: If using a thicker cut (like belly), aim for 150°F (65°C) for even cooking.
