Entree: Japan – Kyushu – 黒豚 ➤ Kurobuta (Pork from Berkshire black pigs prized for rich marbling, prepared here as breaded and fried cutlets)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 4 boneless pork loin chops, approx. 6 oz (170 g) each, trimmed (about 24 oz/680 g total)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (150 g) panko breadcrumbs
- 1 qt (950 ml) vegetable oil for deep or shallow frying
- 4 cups (120 g) green cabbage, finely shredded
- Lemon wedges for serving
- Tonkatsu sauce:
  - 1/3 cup (80 g) ketchup
  - 2 tbsp (30 ml) Worcestershire sauce
  - 1 tbsp (15 ml) soy sauce
  - 1 tbsp (15 g) sugar
  - 1 tsp (5 ml) Japanese mustard or prepared English mustard (optional)

Instructions

1. Lightly pound each pork chop to 1/2-inch (1.3 cm) thickness, then season both sides with salt and pepper. Set up a breading station with flour, beaten eggs, and panko in three shallow dishes.
2. Dredge each chop in flour, shaking off excess, dip into beaten eggs, then press firmly into panko to coat evenly. Place breaded chops on a rack and rest 10 minutes to help coating adhere.
3. For tonkatsu sauce, whisk together ketchup, Worcestershire sauce, soy sauce, sugar, and mustard in a small bowl until smooth; set aside.
4. Heat vegetable oil in a deep skillet or medium pot to 350°F (175°C). Carefully add cutlets (do not overcrowd) and fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C).
5. Transfer fried cutlets to a paper towel-lined rack to drain and rest 3 minutes. Slice each cutlet into strips.
6. Serve sliced Kurobuta tonkatsu atop shredded cabbage with lemon wedges and tonkatsu sauce on the side.