Japanese pork cutlet 'Tonkatsu'

Deep fried pork is the basis for many Asian dishes. Battered and deep fried pork can become sweet and sour pork, orange pork or tonkatsu. The deep frying process is the same; the embellishments, such as sauces, make the difference. To deep fry pork, use these steps.

Heat the oil in the deep fryer. Use vegetable oil and heat to approximately 350 to 365 degrees F. The temperature depends on the fryer and the size and number of pork pieces to be fried at a time.

Prepare the pork. Use lean pork, either cubed or cut into strips. If using strips, lightly pound with a mallet to increase tenderness.

Mix a tempura batter in a bowl. Mix together approximately 1 cup of flour with seasonings, such as salt, pepper and garlic. Add one beaten egg. Whisk the mixture together until firm; add a little cold water to thin into a batter. A pre-packaged tempura mix may be substituted; follow package directions.

Dip the pork into the tempura batter. Make sure the pork is completely coated on all sides. Shake off any excess batter. Proceed to coat enough pork for frying a batch.

Use tongs to place the pork carefully into the deep fryer. Stir if the pork begins to stick to the bottom. Fry until golden brown, approximately 2 to 5 minutes. The length of time depends on the deep fryer, the oil, the temperature of the oil and the number of pork pieces in the batch. Remove from the deep fryer. Drain on paper towels.

Serve when slightly cooled. Serve with soy sauce, sweet and sour sauce or other flavorful sauce.


  • Add the pork to the deep fryer basket after the basket has been lowered into the hot oil. This prevents the pork from sticking to the bottom of the basket.

  • Serve the fried pork with a variety of sauces. This enhances the flavor experience.