Pork Katsu (also known as Tonkatsu) is a Japanese dish that consists of a breaded, deep-fried pork cutlet.
We make our Pork Katsu using Free Range Pork Loin, and it comes pre-coated with panko breadcrumbs and is ready to be served once cooked and combined with Japanese Worcestershire sauce, rice and vegetable salad.
Heat 0.5-1cm of oil in a pan on medium heat. Prepare a cooling rack lined with paper towels.
Gently lower the katsu into the oil. (To prevent splatter, make sure there is no moisture on the pork katsu)
Fry the katsu for 6 minutes, or until the pork is golden brown and cooked all the way through to the centre. Regularly flip it so the katsu toasts evenly.
Transfer the katsu on to the cooling rack and let it rest for 1-2 minutes.
Slice and serve it with your favourite sauce and sides!