Pork Tonkatsu Recipe
Pork Tonkatsu Recipe
Pork Tonkatsu Recipe – This was another amazing Japanese-themed dinner. Coming in at under £4.00 for the four of us, this Pork Tonkatsu represents great value for money.
The kids loved the flavours and left nothing behind except clean plates! So I do consider that a win.
This Pork Tonkatsu recipe was easy and quick to prep and cook. So perfect for a mid-week meal that you know the kids are going to love.
Take a look below and if you try it, let me know how you get on and what you think of the wonderful flavours.
While the Pork was cooling I whisked all the sauce ingredients together in a small jug. I sliced the pork and drizzled the sauce over using a teaspoon and served with steamed rice. Certainly, a favourite with the kids, 4 very clean plates after. So all in all, a great success!

Pork Tonkatsu
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Ingredients
- 4 pork loin steaks/chops (boneless)
- plain flour
- 2 eggs, beaten
- 75 g panko breadcrumbs (you could make breadcrumbs from a normal loaf yourself as a cheaper alternative if you wanted to make it a bit cheaper, although the Japanese panko ones are nicer)
- Oil for shallow frying
For the sauce
- 2 tbsp tomato ketchup
- 2 tbsp worcestershire sauce
- 1 tbsp oyster sauce
- 2 tbsp caster sugar
Instructions
- Firstly I cut the large piece of fat from the edge of the pork and then put the pork between two bits of cling film and bashed them with a rolling pin. I then reshaped them using my hand. (This makes the meat more succulent once cooked according to the recipe).4 pork loin steaks/chops (boneless)
- I chucked the flour, eggs and breadcrumbs into three plastic pots.2 eggs, beaten, 75 g panko breadcrumbs (you could make breadcrumbs from a normal loaf yourself as a cheaper alternative if you wanted to make it a bit cheaper, although the Japanese panko ones are nicer), plain flour
- I put some vegetable oil in a frying pan and heated it up. I grabbed a piece of pork and dipped both sides firstly into the flour, then the egg and finally the breadcrumbs and then cooked each piece for 1 minute 30 seconds on each side and then placed them on a rack to cool for about 5 minutes.Oil for shallow frying
- Whilst they were cooling I whisked all the sauce ingredients together in a small jug. I sliced the pork and drizzled the sauce over using a teaspoon and served with steamed rice. Certainly, a favourite with the kids, 4 very clean plates after. So all in all, a great success!2 tbsp tomato ketchup, 2 tbsp worcestershire sauce
Nutrition
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