Tonkatsu or crispy Japanese fried pork cutlet is a popular food in Japan and Thailand. Its popularity ranks among those of Shabu, Sushi, or Yakiniku. As a result, there are many restaurants that are specialized in Tonkatsu with different recipes. In case any chef is planning to add some new dishes, Tonkatsu is one of a good choice as it is famous among people of all age and can be served along other dishes such as Curry Rice, Udon, Omelette Rice, or simply with a hot Japanese bowl of rice.
Making Tonkatsu’s crust extra crispy, for especially paring with liquid sauce or soup such as in Ramen or curry rice dishes, requires some techniques. It is all about frying the battered pork cutlet! Secrets to cooking the shattering crispy pork cutlet begin with using 2 frying pots, and with the correct temperatures. The first pot should have the temperature ready at 180°C while the second should be at 130°C.
First, fry the crispy Japanese fried pork cutlet in 180°C pot about one minute to make the breadcrumbs start to stick together. Then, move the Tonkatsu to fry in another 130°C pot for 3-4 minutes. This is to ensure that the inside is cooked thoroughly. After that, take the cutlet back to the 180°C pot and fry until the breadcrumbs turn golden-brown. Finally, take out the cutlet to cool. You will have a crust that is crispy on the outside and tender on the inside which is a perfect complement to any menu.
Another tip during frying the cutlet does not forget to remove the breadcrumbs that are floating. This is to prevent them from being burnt and stick to the cutlet.
