Tonkatsu pork curry on a plate with rice and cabbage

Tonkatsu Pork

Tonkatsu Pork - crispy coated sliced pork with a delicious sweet and tangy sauce.
Course Dinner
Cuisine Japanese
Keyword Any Time Of the year
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 people
Author Nicky Corbishley



  • 2 eggs lightly whisked
  • 4 tbsp flour
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups (75g) panko breadcrumbs
  • 4 pork loin steaks - excess fat removed
  • vegetable oil for frying

Tonkatsu sauce:

  • 1/2 cup (120ml) tomato ketchup
  • 1/4 cup (60ml) white wine
  • 2 tbsp Worcestershire sauce
  • 2 tbsp dark soy sauce
  • 1 garlic clove peeled and minced
  • 1/4 tsp ground ginger
  • 1 tsp curry powder
  • 1 tbsp mirin
  • 1 tbsp sugar

To Serve:

  • Boiled rice
  • 1/2 White cabbage finely shredded
  • 3 spring onions/Scallions chopped


  • Place the eggs in a shallow bowl, the flour, salt and pepper in a second bowl (mix it together) and the panko breadcrumbs in a third bowl. Coat one of the pork steaks in the flour, then dip in the egg and finally coat in the breadcrumbs. Place on a plate and repeat with the other pork steaks.
  • Preheat the oven to 200c/400f.
  • Heat the oil in a large frying pan and fry the pork steaks on a medium heat for 2-4 minutes on each side until golden brown. Then place on a baking tray and finish off in the oven for 7-10 minutes until the pork is no longer pink in the middle.
  • Whilst the pork is cooking, place all of the tonkatsu sauce ingredients in a small pan, mix and bring to the boil. Turn down the heat and simmer for 5 minutes, then turn off the heat (the sauce is nice served warm but not hot).
  • When the pork steaks are ready, take out of the oven and slice into strips. Place on top of four bowls of rice. Serve with sliced raw cabbage, and drizzle with the tonkatsu sauce. Sprinkle chopped spring onions on top and serve with the rest of the tonkatsu sauce.


What does tonkatsu sauce taste like?

It's a sweet and tangy sauce with a little bit of spice. It cuts through the fried crispy pork perfectly!

Can I make it ahead?

I believe it tastes better freshly made, but yes, you can make the pork and sauce ahead. Fully cook them both, then cool and cover (keep the sauce separate from the pork) for up to a day. Then reheat the pork in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.

Can I freeze it?

Yes. Cook and cool, then cover and freeze (freeze the sauce separately from the pork). Defrost in the refrigerator overnight, then reheat the pork in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.

Can I make it gluten free?

Yes, you can use gluten-free plain flour blend instead of the regular flour, and gluten-free breadcrumbs instead of the panko. You'll need to replace the soy sauce with tamari.
Also, check you tomato ketchup, Worcestershire sauce and mirin are gluten free versions.

Do I have to fry it first, or can I just cook it in the oven?

It's a little more juice and crispy when frying first and finishing in the oven. However, you can just cook it in the oven. For this, I would suggest adding 2 tbsp of olive oil to the panko and mixing it together until the breadcrumbs are evenly covered. This will help the panko to turn golden when cooking in the oven.
Cook the panko-crusted pork in the oven for about 15 minutes until piping hot and no longer pink in the middle.

Can I make it with chicken instead?

Yes. Use a rolling pin or tenderiser to flatten the chicken breast out, then cook in the same way as the pork (you may need to cook for a couple of minutes longer in the oven to ensure it's not longer pink in the middle).
Nutritional Information is per serving, without the serving suggestion of boiled rice.

Nutritional Information

Calories: 518kcal | Carbohydrates: 42g | Protein: 37g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 164mg | Sodium: 1288mg | Potassium: 960mg | Fiber: 4g | Sugar: 16g | Vitamin A: 475IU | Vitamin C: 45.8mg | Calcium: 119mg | Iron: 3.9mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!