A Japanese-style Pork Nanban made with thick pork loin cutlets — juicy on the inside, crispy on the outside, and coated in a sweet and tangy glaze.
Topped with rich, creamy tartar sauce, this dish is an absolute crowd-pleaser and guaranteed to impress.
It’s perfect with steamed rice or shredded cabbage on the side.
Make it when pork loin is on sale and enjoy this restaurant-quality dish right at home!
30 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 pork loin cutlets (for tonkatsu)
- 2 boiled eggs
- 1 /4 onion
- Salt and pepper, to taste
- All-purpose flour, as needed
- 1 egg, beaten
- Frying oil, as needed
- A2 tbsp. Japanese mayonnaise
- A1/2 tsp. vinegar
- ASalt, pepper, and dried parsley, to taste
- B2 tbsp. soy sauce
- B2 tbsp. vinegar
- B1 tbsp. sugar
- B1 tbsp. mirin
INSTRUCTIONS
- 1
Finely chop the onion and soak it in ice water for 5 minutes, then drain and squeeze out excess moisture. Chop the boiled eggs and combine with the onion and (A) ingredients (mayonnaise, vinegar, salt, pepper, and dried parsley). Mix well and set aside.
- 2
Make small cuts along the edges of the pork loin to prevent it from curling while frying. Season both sides with salt and pepper. Dredge evenly in flour, dip into the beaten egg, and coat completely.
- 3
Heat about 1/2 inch (1 cm) of oil in a frying pan over medium heat (about 340°F / 170°C). Fry the pork cutlets for about 5–6 minutes, flipping once, until golden brown. Transfer to a rack and drain excess oil.
- 4
In a small pan, combine (B) ingredients (soy sauce, vinegar, sugar, and mirin). Bring to a gentle simmer over medium heat and cook for 1–1 ½ minutes until slightly thickened. Dip the fried pork cutlets into the sauce and coat them evenly.
- 5
Slice the pork into strips and arrange on a plate with your favorite side (such as shredded cabbage). Spoon the tartar sauce on top, then drizzle with any remaining Nanban sauce.
RecipeID
434
Tips & Notes
・Cut small slits into the pork to keep it from shrinking while frying.
・Coat the meat thoroughly with both flour and egg to ensure that the breadcrumbs stick well.
・Avoid touching the pork too often while frying — this keeps the coating crisp.
・The sweet and tangy Nanban sauce pairs beautifully with tartar sauce — drizzle on both generously for maximum flavor!
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."