Steps

1. Thoroughly wipe off any drips from the pork with kitchen paper. [This is the trick!] If you fry without wiping off the drips, it can cause the coating to peel, become sticky, and create an unpleasant odor. Be careful.
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2. Remove the pork from the refrigerator and let it return to room temperature (around 20-25°C). [This is the trick!] Bringing it to room temperature prevents uneven cooking, resulting in a crispy coating and juicy interior, while also reducing the risk of oil splattering.
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3. Make fine, vertical cuts with the tip of your knife into the sinew between the fat and the lean meat, severing it. [This is the trick!] Cutting the sinew prevents the meat from curling and the coating from peeling when fried, ensures even cooking, and makes the texture tender.
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4. Tenderize the lean part of the pork loin by pounding it with a rolling pin or massaging it with your fingers to shape it.
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5. Rub salt (1% of pork weight) all over the pork and sprinkle with pepper to taste. [This is the trick!] After rubbing in the salt, wipe off any moisture that appears before coating with breadcrumbs.
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6. While cake flour is acceptable, using all-purpose flour is recommended. All-purpose flour has more gluten and higher adhesiveness, which firmly binds the meat and egg, making it harder for the breadcrumbs to peel off.
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7. Use a cold egg straight from the refrigerator. Add salad oil and mix well to achieve a moderate elasticity and stickiness, which helps the breadcrumbs adhere better. [This is the trick!] Cold eggs have higher viscosity, making the coating less likely to peel off and helping it set quickly when fried, stabilizing its shape.
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8. Fresh breadcrumbs with large, fluffy crumbs are ideal. When using, break up any clumps of breadcrumbs with your hands.
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9. Evenly coat the entire piece of pork with all-purpose flour (or cake flour) to taste, and firmly tap off any excess flour. [This is the trick!] If the flour coating is too thin or too thick, the coating is more likely to peel off.
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10. Coat the pork with the cold egg mixture, lifting it with a toothpick or skewer, and letting any excess egg drip off completely. [This is the trick!] This prevents the heat from your hands from breaking down the coating. Inadequate egg coating can cause lumps in the coating, so be careful.
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11. With clean hands, generously and lightly sprinkle fresh breadcrumbs (or dried breadcrumbs) to taste over the pork, gently pressing them down in a downward diagonal motion to adhere.
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12. Carefully coat the sides as well, ensuring an even coating all over.
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13. Gently lift the tonkatsu and lightly shake it to remove excess breadcrumbs.
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14. Transfer to a tray and let it rest in the refrigerator for about 15 minutes. [This is the trick!] Resting in the refrigerator allows the moisture from the egg to absorb into the breadcrumbs and adhere firmly, preventing the coating from peeling off during frying and resulting in a crispy texture.
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15. For frying oil, add lard (10% of salad oil amount) to salad oil to taste. Set the oil temperature to 160°C.
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16. Place a rack at the bottom of the pot so the tonkatsu does not directly touch the bottom. Be careful of oil splattering and gently place it into the oil.
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17. Fry one side for 4 minutes.
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18. Gently flip and fry the other side for another 4 minutes.
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19. After frying, stand the tonkatsu on its side on a tray to drain the oil. [This is the trick!] By draining the oil with the coating standing up, oil is thoroughly removed from the entire coating, resulting in a light and crispy texture.
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20. When cutting the tonkatsu, first cut about halfway through, then keeping the knife in place, bring it straight down in one swift motion. [This is the trick!] This ensures the cut surface is beautiful without the coating peeling off.
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21. Wiping the knife after each cut will enhance the beauty of the cross-section.
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22. When cooking at home, ensure the internal temperature of the pork reaches 75°C for at least 1 minute, or an equivalent level of cooking, before consuming.
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