Gluten-Free Pork Katsu
Experience the crispy, golden perfection of Gluten-Free Pork Katsu, a mouthwatering twist on the classic Japanese comfort food that’s perfect for those avoiding gluten. Tender pork loin chops are seasoned and coated in tapioca flour, beaten eggs, and gluten-free bread crumbs before being pan-fried to achieve a delectable crunchy crust. Paired with shredded cabbage, garnished with vibrant green onions, and accompanied by a sweet and savory sauce made from gluten-free soy sauce, mirin, and sugar, this dish offers a harmonious balance of flavors and textures. Complete the meal with a side of fresh lemon wedges, adding zesty brightness to every bite. Ready in just 35 minutes, this gluten-free pork katsu recipe is an irresistible dinner choice for home cooks seeking a healthier take on a beloved favorite.
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Recipe Information
Ingredients
- 4 pieces Pork loin chops
- 2 cups Gluten-free bread crumbs
- 1 cup Tapioca flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable oil
- 0.25 cup Gluten-free soy sauce
- 2 tablespoons Mirin
- 2 teaspoons Sugar
- 2 tablespoons Sliced green onions
- 2 cups Shredded cabbage
- 4 pieces Lemon wedges
Instructions
Trim any excess fat from the pork loin chops and pound them to an even thickness of about 1/2 inch using a meat mallet.
Season the pork chops with salt and black pepper on both sides.
Prepare three separate shallow bowls: one with tapioca flour, one with beaten eggs, and one with gluten-free bread crumbs.
Dredge each pork chop in tapioca flour, shaking off the excess. Then dip them into the beaten eggs, allowing excess to drip off. Finally, coat them with gluten-free bread crumbs, pressing lightly to ensure the crumbs adhere well.
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Fry the breaded pork chops in batches, 2-3 minutes per side or until golden brown and cooked through. Drain on a paper towel-lined plate.
In a small saucepan, combine gluten-free soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 2-3 minutes, then remove from heat.
Serve the pork katsu with shredded cabbage and top with sliced green onions. Drizzle with the prepared sauce and serve with lemon wedges on the side.
Nutrition Facts
Calories |
6179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.5 g | 454% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 9831 mg | 427% | |
| Total Carbohydrate | 500.2 g | 182% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 50.4 g | ||
| Protein | 250.8 g | 502% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 591 mg | 45% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4553 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
