{"id":7036365,"date":"2026-08-10T08:17:58","date_gmt":"2026-08-10T08:17:58","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/pork-katsu-restaurant-style-the-big-mans-world\/"},"modified":"2026-08-10T08:17:58","modified_gmt":"2026-08-10T08:17:58","slug":"pork-katsu-restaurant-style-the-big-mans-world","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7036365","title":{"rendered":"Pork Katsu {restaurant style} – The Big Man’s World \u00ae"},"content":{"rendered":"


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My pork katsu recipe features juicy pork cutlets coated in crispy panko breadcrumbs and drizzled with a homemade katsu sauce. It\u2019s a Japanese restaurant favorite that\u2019s surprisingly easy to make at home.\u00a0<\/p>\n

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Pork katsu is one of those dishes I order almost every time I\u2019m in Japan (yes, I\u2019m still yet to find one as good in New York)<\/em>. After eating it on a few different trips, I took a day class and learned a simple version to make at home.<\/p>\n

My version has juicy pork chops coated in crispy panko and served with homemade katsu sauce<\/a><\/strong>. It\u2019s surprisingly easy to make and one of those dinners my partner requests every single week. Lucky I never get tired of it.<\/p>\n

If you want an authentic Japanese version, I recommend Just One Cookbook\u2019s tonkatsu recipe<\/a><\/strong>.\u00a0<\/p>\n<\/div>\n

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Arman\u2019s tips before starting<\/h2>\n
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Score the fat first<\/strong>. Before breading the pork, make. Few small cuts through the fat around the edges. It stops the pork from curling up as it fries, so it cooks much more evenly.\u00a0<\/p>\n

Let the breading sit for 10 minutes<\/strong>. I know it\u2019s tempting to fry it straight away, but giving the coating a few minutes to stick to the pork makes a big difference. You\u2019ll end up with a crispier crust that doesn\u2019t fall off.<\/p>\n

Don\u2019t overcook the pork<\/strong>. I always use a meat thermometer and remove the pork from the oil once it reaches 145\u00b0F. After a 5 minute rest, it\u2019ll be perfectly juicy.\u00a0<\/p>\n

Give each cutlet some space<\/strong>. If you crowd the pan, the oil cools down and the Panko won\u2019t crisp up properly. I always fry in batches if I need to.<\/p>\n

Skim out the crumbs between batches<\/strong>. Those little bits of panko burn quickly, so I like to scoop them out before adding the next cutlet. It keeps the oil clean and the crust golden.<\/p>\n

Test the temperature of the oil<\/strong>. The ideal frying temperature for pork katsu is around 340-350\u00b0F. I use the same meat thermometer to double check after each batch. The oil usually drops every time you remove the cutlets.\u00a0<\/p>\n<\/div>\n

Key Ingredients<\/h2>\n

Here\u2019s what you\u2019ll need, along with my kitchen notes. Full measurements are in the recipe card below<\/a><\/strong>. <\/p>\n