Pork Tonkatsu

  • 700g Healthy Options All-Natural pork loin, cut into thick slices
  • 1 tsp Field Day Sea Salt
  • 1 tsp Simply Organic Black Pepper
  • 2 pcs All-Natural eggs
  • 1 tbsp Field Day Extra Virgin Olive Oil
  • 1-2 cups Bob's Red Mill All-Purpose Baking Flour
  • 1-2 cups Ian's Breadcrumbs
  • 1 cup Spectrum Refined Safflower Oil

Tonkatsu Sauce

  • 2 tbsp Woodstock Ketchup
  • 2 tbsp Oyster Sauce
  • 2 tbsp Yamasa Soy Sauce
  • 2 tbsp Wan Ja Shan Worcestershire Sauce




  1. Pound the slices of meat to 1 cm thick. Season well with salt and pepper.
  2. In a bowl, whisk the eggs with olive oil.
  3. Dredge the pork in flour, then dip in the egg mixture, and finally coat with breadcrumbs.
  4. Heat the safflower oil to 180°C in a wok over a medium-high heat. Deep fry the pork for 2 minutes on each side, or until golden and cooked through. Drain the excess oil on kitchen paper.
  5. For the Tonkatsu sauce, mix all the ingredients together thoroughly.
  6. Serve together with Japanese rice and finely shredded white cabbage.