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Tonkatsu - Pork Cutlets

I had my very first tonkatsu (豚カツ) in United States when I was in college and I was hooked! Sure I love sushi and ramen and udon and tempura and oh so many other Japanese food, but I reserve a special place for a good tonkatsu on a bowl of rice (katsu-don) in my stomach. In any case, it is quite simple to make at home and the ingredients are commonly found in any supermarket around the world. If you can find Bulldog sauce, you can safely skip making the sauce yourself.

Tonkatsu - Pork Cutlets

Tonkatsu - Pork Cutlets

Tonkatsu - Pork Cutlets

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4

Print Recipe


  • Tonkatsu
  • 500 gram pork loin, cut into 4 pieces of 125 gram each
  • salt
  • pepper
  • all purpose flour
  • 1 egg, beaten
  • bread crumbs
  • oil for deep frying
  • Mix the following for the sauce
  • 6 tablespoon Worcestershire sauce
  • 4 tablespoon tomato sauce
  • 3 tablespoon soy sauce
  • Garnish
  • cabbage, thinly sliced
  • red radishes, thinly sliced
  • lemon, cut into wedges


  1. Sprinkle salt and pepper on each side of the pork loin.
  2. Dust the pork lightly with flour, dip in beaten egg, then coat with bread crumbs.
  3. Prepare oil in a pot. When it reaches 170 Celcius (340 Fahrenheit), add the pork two at a time to prevent oil from cooling too much. Cook until golden and crispy, about 5-7 minutes.
  4. Drain on cooling rack or paper towels to remove excess oil. Cut into bite size pieces.
  5. To serve, place pork cutlet pieces on to a plate, garnish with shredded cabbage and a lemon wedge, and drizzle with some sauce onto the pork.
Indonesian Pantry
Indonesian Kitchen


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