Sous Vide Pork Katsu (Japanese Fried Pork Chops)

Who doesn’t love a fried cutlet? Well, Kevin will eat anything deep fried, and Carmen could definitely go for a good fried Tonkatsu (豚カツ ). It brings back memories of our trip to Japan where we had the perfectly fried pork katsu - juicy on the inside, golden brown, and crisp on the outside. The Japanese have perfected their frying techniques so, how can we make something so good better? Well, we wanted to make a thick cut tonkatsu and by using the sous vide we were able to achieve this on a 1inch thick pork loin. To make it a bit more interesting, we also tried a version stuffed with cheese.

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Ingredients
- 4 Boneless Pork Loins
- Salt
- 2 Eggs
- Flour
- Panko Bread Crumbs
- Frying oil
- ¼ Cabbage

Recipe
- Warm water bath to 140F (60C)
- You can trim the fat if you feel like it. I like mine with a bit of fat.
- Generously salt pork loins.
- Bag and sous vide for 2-4 hours.
- Chop the cabbage in half, then quarter through the root.
- Remove the root.
- slice thinly using a mandolin, or if you’re really skilled, by hand.
- Place into ice water after slicing and set aside.
- Chill the pork loins in an ice bath when removed from the sous vide.
- Pat very dry
- Warm a high smoking point oil in cast iron pan on medium-high heat or deep fryer on 375F (190C).
- Beat eggs
- Place flour, eggs, panko into SEPARATE pans.
- lightly flour the pork, shaking off any excess
- Dip the floured pork in eggs
- Then again into the flour, and again into the eggs.
- Finally, into tray with panko, pressing the panko into the pork.
- Toss a few panko crumbs into the oil, the oil is ready if it bubbles.
- Fry immediately in a shallow pan or deep fryer until golden brown.
- Drain cabbage and thoroughly dry with a salad spinner.
- Serve tonkatsu with shredded cabbage and katsu sauce


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