Air-Fried Pork Katsu: A Quick, Crispy Delight

Pork katsu, or tonkatsu, is a popular Japanese dish consisting of breaded and deep-fried pork cutlets. The name tonkatsu is a combination of ton (meaning pork) and katsu (short for katsuretsu, the Japanese word for cutlet). This dish is usually served with rice and tonkatsu sauce on the side or as a rice bowl.

The traditional way of making tonkatsu is by coating pork in panko breadcrumbs and deep-frying it in hot oil. However, this can be a messy and time-consuming process. Using an air fryer is a healthier, easier, and less messy alternative that yields the same delicious result.

How to tenderise the pork

The key to making tender pork katsu in an air fryer is in the preparation of the meat. Firstly, you will need to pound the pork to tenderise it and thin it out. You can use a meat mallet, a heavy pan, a rolling pin, or even a heavy can of food to do this. Aim for an even thickness of around 1/2 an inch. If you are using pork tenderloin, you can skip this step.

Next, you will need to cut 1-inch slits (around 3-4 cuts) around the outer edges of the pork chop. This will prevent the chop from curling up when cooked.

Now, season the pork chops with salt and pepper and let the seasonings penetrate the meat while you prepare the breading station.

How to make the dredge

To make the dredge for pork katsu, you'll need to prepare a breading station with three shallow dishes or containers.

In the first shallow dish, pour in crushed plantain chips, or alternatively, use panko breadcrumbs. You can reserve half of the crumbs to ensure you have enough for all the pork chops, topping up as needed.

In the second dish, add all-purpose flour, or a gluten-free alternative such as cassava flour, rice flour, cornstarch, or potato starch.

In the third dish, whisk together eggs and a little water.

You can season each of these dishes with salt, pepper, garlic powder, ginger powder, and onion powder.

To dredge the pork, first, coat it lightly in the flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it is well coated. Finally, press the pork into the seasoned crumbs, ensuring a generous and even coating.

How to make the egg batter

To make the egg batter for pork katsu in an air fryer, you'll need eggs, flour, and water. You can also add salt to taste.

First, crack the eggs into a shallow plate or bowl. Then, add the flour and water. Whisk the mixture until it's well combined and has a smooth consistency. You can adjust the consistency by adding more water if needed. The batter should be thick enough to coat the pork and bind the flour dredge and panko breadcrumbs together.

Next, you'll set up a breading station. Place the flour on a separate plate or bowl and season with salt, pepper, garlic powder, ginger powder, and onion powder, if desired. You can also add onion powder to the egg batter for extra flavour.

Now, you're ready to coat the pork. First, lightly coat the pork chop in the flour mixture, shaking off any excess. Then, dip the floured pork into the egg batter, making sure it's well coated. Finally, press the pork chop into the panko breadcrumbs, ensuring a generous and even coating with no wet spots.

Repeat this process with the remaining pork chops, and they'll be ready for the air fryer!

How to make the breading

The breading is a key part of making pork katsu in an air fryer, giving the dish its signature crispy texture. Here is a step-by-step guide on how to make the breading:

• Prepare a breading station: Set up three shallow dishes or containers. Place all-purpose flour in the first dish, whisked eggs in the second, and panko breadcrumbs in the third. You can also add some onion powder, garlic powder, and ginger powder to the flour for extra flavour.
• Season the pork chops: Lightly salt and pepper your pork chops on both sides. This will enhance the natural flavour of the pork.
• Dredge the pork chops: First, dredge the pork chops in the flour, shaking off any excess. This creates a smooth surface for the egg wash to adhere to.
• Dip in the egg mixture: Dip the floured pork chops into the egg mixture, ensuring they are evenly and completely coated. The egg acts as a binding agent for the breadcrumbs.
• Coat with breadcrumbs: Finally, press the pork chops into the seasoned panko breadcrumbs, ensuring a generous and even coating. There should be no wet spots. You can also double dredge the meat by repeating the process for an extra crispy crust.

The combination of flour, egg, and panko creates a delicious, crispy crust around the pork.

How to cook the pork

To cook pork katsu in an air fryer, start by preparing the pork loin chops. Use a meat mallet or rolling pin to pound the chops to around 1/4- to 1/2-inch thickness. This will tenderise the meat and ensure it cooks evenly. Next, make two small slits on the fatty edge of each chop to prevent curling during cooking. Season both sides of the pork with salt and pepper.

Now it's time to set up your breading station. You'll need three shallow dishes. In the first dish, place some all-purpose flour, or cassava flour for a gluten-free option. In the second dish, whisk two or more eggs. In the third dish, place your panko breadcrumbs. Season the flour and breadcrumbs with salt and pepper, and add onion powder, ginger powder, and garlic powder to taste.

Take a chop and coat it in the flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it's well coated. Finally, press the chop into the breadcrumbs, ensuring a generous and even coating with no wet spots. Repeat this process with the remaining chops.

Preheat your air fryer to between 350 and 400°F. Lightly grease the air fryer basket with cooking spray to prevent sticking. Place the breaded pork chops inside in a single layer, ensuring they don't overlap. Spray the tops of the chops with cooking oil.

Air fry the pork katsu for around 10 to 12 minutes, flipping halfway through and spraying with more oil. The cooking time will depend on the thickness of the chops and the power of your air fryer, so keep an eye on them! The pork is done when it's golden brown and crispy on the outside, with an internal temperature of 145°F.

Remove the pork from the air fryer and let it rest for about five minutes before slicing. Serve with shredded cabbage, rice, and tonkatsu sauce for an authentic Japanese experience.

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