To create perfect tonkatsu, start with the right cuts of pork, specifically pork loin or tenderloin for moisture and flavor. It's crucial to slice through the outer fat of the cutlets to prevent curling during frying. Preparing cutlets of the correct thickness, ideally between 1/4-inch to 1/2-inch, and seasoning them with salt promote moisture retention. Additionally, tenderizing the meat with a mallet enhances its texture and juiciness. Following these tips ensures a deliciously crispy and juicy tonkatsu experience.
The only pork cuts you should use for tonkatsu are pork loin or pork tenderloin, as these fattier cuts bring the best moisture and flavor.
The key to a crispy pork tonkatsu is proper seasoning and cooking time, with salting helping to loosen muscle proteins and enhance juiciness.
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