Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pork tonkatsu. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pork Tonkatsu is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Pork Tonkatsu is something which I’ve loved my whole life.

Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Salt and pepper both sides of each cutlet. These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make.

To get started with this particular recipe, we must prepare a few ingredients. You can have pork tonkatsu using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pork Tonkatsu:

1. Make ready Boneless pork chops
2. Get White pepper
3. Get Eggs
4. Prepare Salt
5. Prepare McCormick Tonkatsu Coating
6. Prepare Cooking Oil

Pork tonkatsu is often found on the menus of Japanese restaurants and is also a very popular bento (boxed lunch) item. Pork tonkatsu is also a popular ingredient in katsu donburi (one dish meal of ingredients served over rice) which is tonkatsu served with cooked egg and a savory sweet sauce, all over a bed of rice in a large bowl. Pork loin (ロース rōsu) or fillet (ヒレ hire) are typically used for this dish. The word Ton (豚) comes from "pork" and Katsu (カツ) is an abbreviation of Katsuretu (カツレツ) derived from the English word "cutlet".

Steps to make Pork Tonkatsu:

1. Season pork chops with salt and pepper
2. Beat the eggs and season it with salt and white pepper
3. Dip each pork chop into the beaten eggs and coat it with tonkatsu coating mix
4. Fry the pork chops in medium heat
5. Serve with the tonkatsu sauce on the side

While researching for this post, I found out that Katsuretu was usually made with beef! Once bashed, use your hands to reshape the meat to its original shape and thickness - this step will ensure the meat is as succulent as possible. The types of pork used for tonkatsu are usually either pork loin or pork tenderloin. When I had tonkatsu at restaurants in Japan a long time ago, they were pieces of pork loin that had a thick band of fat along one side of the meat. When deep fried, the fat became almost transparent and was very juicy.

So that is going to wrap this up with this exceptional food pork tonkatsu recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!