Pork Tonkatsu with Fried Potatoes

Introduction

Pork Tonkatsu with Fried Potatoes is a classic Japanese dish that combines the satisfying crunch of crispy breaded pork with the comforting goodness of fried potatoes. The pork cutlet, coated in panko breadcrumbs and fried to perfection, pairs beautifully with golden fried potatoes, making this dish a hearty and flavorful meal. It’s often served with a side of tonkatsu sauce, a sweet and tangy condiment that enhances the richness of the pork. Perfect for lunch or dinner, this meal is sure to satisfy your cravings for something crispy, savory, and filling.

In this article, we’ll provide some helpful tips to ensure you nail the perfect Pork Tonkatsu, avoid common mistakes, share a fun fact about this popular Japanese dish, and explain why it’s loved around the world.

Pork Tonkatsu with Fried Potatoes

Recipe by Laica LimCourse: MainCuisine: JapaneseDifficulty: moderate

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

600

kcal

Ingredients

• For the Pork Tonkatsu:

• 4 pork loin cutlets (about 1/2 inch thick)

• Salt and pepper to taste

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup panko breadcrumbs

• Oil for frying

• 1/2 cup tonkatsu sauce (store-bought or homemade)

• For the Fried Potatoes:

• 2 large potatoes, peeled and cut into wedges or thick slices

• 1 tbsp salt (for boiling)

• Oil for frying

• Salt to taste

• Optional: parsley for garnish

Directions

• Prepare the Pork Tonkatsu:
• Pound the Pork:
  – Pound the pork cutlets to about 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
• Bread the Pork:
  – Prepare a breading station with three shallow bowls: one for the flour, one for the beaten eggs, and one for the panko breadcrumbs.
  – Dredge each pork cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs, pressing the crumbs onto the pork to ensure they stick.
• Fry the Pork:
  – Heat oil in a large pan over medium heat (enough to cover the cutlets halfway). Fry the breaded pork cutlets for about 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
• Prepare the Fried Potatoes:
• Boil the Potatoes:
  – In a pot of salted boiling water, parboil the potato wedges for about 5-7 minutes until just tender but not fully cooked. Drain and let them cool slightly.
• Fry the Potatoes:
  – In the same pan you used for the pork, heat additional oil if needed and fry the potato wedges until golden and crispy, about 3-5 minutes per side. Drain on paper towels and season with salt to taste.
• Serve:
  – Serve the pork tonkatsu with fried potatoes on the side. Drizzle tonkatsu sauce over the pork or serve it on the side as a dipping sauce.
  – You can also garnish with chopped parsley for a bit of color and freshness.

Tips for Making Pork Tonkatsu with Fried Potatoes

1. Choose the Right Cut of Pork: Pork loin or boneless pork chops are ideal for tonkatsu because they offer a tender, juicy texture after frying. Make sure to pound the pork lightly with a meat mallet to ensure even cooking and tenderness.
2. Use Panko Breadcrumbs: Panko, the Japanese-style breadcrumbs, is essential for creating the crispy texture that defines tonkatsu. It’s lighter and flakier than regular breadcrumbs, which helps it fry up crispier and less greasy.
3. Double-Coat the Pork: For an extra-crispy crust, dip the pork in flour, then beaten egg, and finally panko breadcrumbs. Press the panko lightly into the pork to ensure an even coating. For an even crunchier result, you can dip the pork in egg and panko twice.
4. Fry Potatoes with the Right Technique: For the best fried potatoes, cut them into uniform sizes for even cooking, and fry them in hot oil until golden and crisp. If you prefer a healthier option, you can roast the potatoes instead of frying.
5. Serve with Tonkatsu Sauce: Tonkatsu sauce is a must-have with this dish. It’s a tangy and slightly sweet sauce that complements the richness of the pork. You can find pre-made tonkatsu sauce in stores, or you can make your own by combining ketchup, Worcestershire sauce, soy sauce, and sugar.

Do’s and Don’ts for Pork Tonkatsu with Fried Potatoes

Do:

• Do season the pork: Before breading, season the pork with salt and pepper to enhance its flavor. This ensures that the inside of the pork is just as tasty as the crispy exterior.
• Do use fresh oil: Fresh oil will give your tonkatsu a cleaner taste and ensure a perfectly golden crust. Reusing old oil can make the tonkatsu greasy and affect the flavor.
• Do keep the oil at the right temperature: The optimal frying temperature is around 350°F (175°C). Too low, and the tonkatsu will absorb too much oil; too high, and it will burn without cooking through properly.

Don’t:

• Don’t overcrowd the pan: Fry the pork in batches to avoid lowering the oil temperature. Overcrowding can lead to soggy tonkatsu instead of a crispy crust.
• Don’t skip draining the pork and potatoes: Place the fried pork and potatoes on a wire rack or paper towels to drain excess oil. This keeps them crispy and prevents greasiness.
• Don’t overbread the pork: Too thick of a breadcrumb layer can make the dish too heavy. Stick to a single layer of breadcrumbs for the perfect balance.

Fun Fact

Did you know that tonkatsu was first introduced in Japan in the late 19th century as a variation of European-style breaded and fried meat dishes? Originally inspired by French and Portuguese cuisine, it was adapted to suit Japanese tastes and quickly became a staple in Japanese households and restaurants. Today, tonkatsu is enjoyed in various forms, including as a sandwich filling (katsu sando) or as part of a curry dish (katsu curry), showcasing its versatility and widespread popularity.

Conclusion

Pork Tonkatsu with Fried Potatoes is a comforting and delicious dish that brings together the best of Japanese cuisine with a universal love for crispy, fried foods. The contrast between the tender pork cutlet and the crunchy coating, paired with crispy fried potatoes, creates a meal that’s satisfying on all levels. By using panko breadcrumbs, double-coating the pork, and frying it at the right temperature, you can ensure that your tonkatsu turns out perfectly crispy every time.

This dish is perfect for a cozy family dinner or even as a special treat for guests. Whether you’re already a fan of Japanese food or looking to try something new, Pork Tonkatsu with Fried Potatoes is sure to become a favorite in your meal rotation. Serve it with a side of tangy tonkatsu sauce and watch as everyone digs in with excitement! Try Pork Tonkatsu with Fried Potatoes now!

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