Remember your first bite of Tonkatsu? That warm, but not too hot, crispy yet tender piece of pork cutlet covered in airy Japanese panko breadcrumbs. It was love at first bite.
No one likes cleaning up after a big deep frying session. So, we’ve levelled up – introducing Air Fried Tonkatsu, same great taste and textures without the hassle of scrubbing oily floors!

Ingredients

Adjust Servings

US / Metric

0.00

pcs

of pork shoulder, approx. 480g (you may also choose pork loin)

0.00

pcs

of pork shoulder, approx. 480g (you may also choose pork loin)

0.00

tbsp

soy sauce

0.00

tbsp

soy sauce

0.00

tbsp

oyster sauce

0.00

tbsp

oyster sauce

0.00

tbsp

cooking wine

0.00

tbsp

cooking wine

0.00

tbsp

cooking cream

0.00

tbsp

cooking cream

0.00

tbsp

five spice powder

0.00

tbsp

five spice powder

0.00

tsp

salt

0.00

tsp

salt

0.00

tsp

pepper

0.00

tsp

pepper

0.00

large

egg (beaten)

0.00

large

egg (beaten)

0.00

tbsp

cornstarch

0.00

tbsp

cornstarch

0.00

tbsp

bread crumbs

0.00

tbsp

bread crumbs

0.00

Napa / Kyabetsu cabbage (shredded finely)

0.00

Napa / Kyabetsu cabbage (shredded finely)

0.00

cherry

tomatoes

0.00

cherry

tomatoes

Japanese pickled radish

Steps

1

Tenderize each pork shoulder with a meat mallet until ½ inch thickness or lesser. This step will help the marinade to penetrate and cook evenly. Try to mould & shape the meat back with your hands as the meat will spread out as we pound it with the meat mallet.

Mark as completed

2

In a bowl, add in pork chops, soy sauce, oyster sauce, cooking wine, cooking cream, five spice powder, salt and pepper. Coat each pork belly evenly and leave it to marinate for at least 2 hours.

Mark as completed

3

In the same bowl, add an egg and cornstarch, coat the meat with beaten egg and cornstarch evenly.

Mark as completed

4

Transfer meat to breadcrumbs and coat evenly by pressing it firmly. Coat the meat lightly with cooking oil on both sides before putting them in the air fryer.

Mark as completed