Who doesn’t love a fried cutlet? Well, Kevin will eat anything deep fried, and Carmen could definitely go for a good fried Tonkatsu (豚カツ ). It brings back memories of our trip to Japan where we had the perfectly fried pork katsu – juicy on the inside, golden brown, and crisp on the outside.
The Japanese have perfected their frying techniques so, how can we make something so good better? Well, we wanted to make a thick cut tonkatsu and we have to be careful with cooking pork that it is cooked through. By using the sous vide we were able to achieve this on a 1 inch thick pork loin. The sous vide ensured that the meat was cooked perfectly while the breading is fried to the desired crispiness.
Sous Vide Japanese Fried Pork Katsu
- 4 Boneless Pork Loins
- 2 Eggs
- Panko Bread Crumbs
- Frying Oil
- ¼ Cabbage
- Katsu Sauce for serving
- Warm water bath to 140F (60C).
- You can trim the fat if you feel like it. I like mine with a bit of fat.
- Generously salt pork loins.
- Bag and sous vide for 2-4 hours.
- Chop the cabbage in half, then quarter through the root.
- Remove the root.
- Slice thinly using a mandolin, or if you’re really skilled, by hand.
- Place into ice water after slicing and set aside.
- Chill the pork loins in an ice bath when removed from the sous vide.
- Pat very dry.
- Warm a high smoking point oil in cast iron pan on medium-high heat or deep fryer on 375F (190C).
- Beat eggs.
- Place flour, eggs, panko into SEPARATE pans.
- Lightly flour the pork, shaking off any excess.
- Dip the floured pork in eggs.
- Then again into the flour, and again into the eggs.
- Finally, into tray with panko, pressing the panko into the pork.
- Toss a few panko crumbs into the oil, the oil is ready if it bubbles.
- Fry immediately in a shallow pan or deep fryer until golden brown.
- Drain cabbage and thoroughly dry with a salad spinner.
- Serve tonkatsu with shredded cabbage and katsu sauce