Cheesy Japanese Pork Katsu

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Happy New Year! What better way to start the year with some crispy goodness!


  • Pork tenderloin (4 pieces about 2cm thick)
  • Mozzarella cheese (sliced in 2mm thickness, or 1 cup shredded)
  • Shredded cabbage or napa (1 cup)


  • Salt (2 tsp)
  • Garlic powder (1 tbsp)
  • Ground white pepper (1 tsp)
  • Paprika (2 tsp)
  • Curry powder (1 tbsp optional)


  • Flour (1 cup)
  • Egg (2 eggs beaten)
  • Panko bread crumbs (2 cup)


  • Deep pot of oil (1 litre)

Serving Sauce (Replica Katsu sauce with what you have at home)

  • Ketchup (1 tbsp)
  • Worcester sauce (1 tbsp)
  • Honey (1 tbsp)
  • Soy sauce (1 tbsp)


  1. Slice the pork tenderloin in the middle leaving about 3mm at the end, so that the piece is still attached
  2. With the pork tenderizer or back of the knife, pound both side of the pork, it should flatten to be about 1/2 inch
  3. Stuff the open middle with a slice or 1/4 cup of cheese
  4. Mix the seasoning together
  5. Rub both sides of the pork with the seasoning
  6. Prepare the ingredients for the coat in 3 separate containers
  7. Dredge the pork with flour
  8. Then egg
  9. Then panko
  10. Repeat egg and panko if you like a thinker coat, otherwise 1 coat is enough for a light crisp
  11. Heat the oil and heat oven to 450 degrees
  12. Fry each piece for 5-7 minutes, the colour should be a golden brown
  13. Have a baking tray with rack ready
  14. Place the fried pieces in on the rack to drain oil
  15. Place tray into the oven as you continue to fry the rest
  16. When all pieces are done prepare the sauce to serve katsu with
  17. Mix all the the sauce ingredients together until smooth
  18. Take the first piece out and cut in, watching the cheese ooze out, OR cut as you eat
  19. Serve with on top of the cabbage/napa with rice

Enjoy the deliciousness, be extra careful if eating hot because the cheese will ooze!

Tips: Cheese is optional but super fun. The oven step will help ensure the meat is fully cooked through.