Japanese Style Crispy Pork
Crispy, golden, and bursting with flavor, Japanese Style Crispy Pork is a must-try dish that combines tender marinated pork cutlets with a satisfyingly crunchy panko coating. Infused with a savory blend of soy sauce, mirin, garlic, and ginger, each bite is perfectly seasoned and irresistibly juicy. The pork is coated in a three-step breading process for a flawless crust, then fried to crispy perfection. Serve it alongside refreshing shredded cabbage, zesty lemon wedges, and Japanese-style tonkatsu sauce for a complete, mouthwatering meal. Ideal for a weeknight dinner or an impressive addition to your repertoire of Japanese comfort foods, this recipe is ready in just 35 minutes and pairs wonderfully with steamed rice or miso soup. Perfect your next homemade Japanese feast with this easy yet authentic dish!
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Recipe Information
Ingredients
- 500 g Pork loin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Soy sauce
- 1 tbsp Mirin
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 2 large Eggs
- 100 g All-purpose flour
- 150 g Panko (Japanese breadcrumbs)
- 500 ml Vegetable oil (for frying)
- 200 g Shredded cabbage
- 100 ml Japanese-style tonkatsu sauce (store-bought or homemade)
- 4 Lemon wedges (for serving)
Instructions
Slice the pork loin into 1.5 cm thick cutlets. Use a meat mallet or the back of a knife to gently flatten the pieces to an even thickness.
In a bowl, mix salt, black pepper, soy sauce, mirin, minced garlic, and grated ginger. Add the pork cutlets to the marinade, ensuring they are evenly coated. Cover and refrigerate for 15 minutes.
Set up a breading station with three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs.
Remove the pork cutlets from the marinade, pat them dry with a paper towel, and dredge each cutlet in flour, shaking off the excess. Dip them into the beaten eggs, then coat evenly with panko breadcrumbs. Lightly press the breadcrumbs onto the surface for a firm coating.
In a large skillet or frying pan, heat the vegetable oil to 170°C (340°F). To test if the oil is ready, drop a small piece of panko into the oil—if it sizzles and floats, the oil is at the correct temperature.
Carefully lower the breaded pork cutlets into the hot oil, frying in small batches to avoid overcrowding. Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a wire rack or paper towel to drain excess oil.
Serve the crispy pork cutlets hot, accompanied by shredded cabbage, tonkatsu sauce, and lemon wedges for garnish. Enjoy with steamed rice or miso soup for an authentic Japanese meal.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 11.5 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 863 mg | 18% | |
*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.
