Steps

1. In a bowl, combine 50cc of medium-thick sauce, 15g of grated apple, 5g of oyster sauce, 5g of ketchup, 5g of honey, and Tabasco to taste. Mix well to make the special sauce. [This is the key!] The sweetness of apple and honey, the richness of oyster sauce and ketchup, and the spiciness of Tabasco are the defining flavors. Add sesame seeds to taste at the end.
   🕒 03:40
2. Take the pork loin (approx. 150g) out of the refrigerator and cook immediately.
   🕒 04:22
3. Cut the tendons of the pork loin with a knife. Make similar cuts on the back. [This is the key!] This prevents the meat from curling and the coating from peeling off.
   🕒 04:38
4. Lightly pound the pork loin with a meat tenderizer or the back of a knife to tenderize it. [This is the key!] If you pound too much, the meat will mash and release moisture, so pound lightly.
   🕒 05:12
5. Pour rice oil (to taste) into a wok and heat to 160°C.
   🕒 05:29
6. Prepare 1 beaten egg and panko breadcrumbs (to taste) spread flat in a tray.
   🕒 05:45
7. Lightly and evenly coat the pork loin on both sides with flour (to taste). [This is the key!] If you coat too much, the coating will peel off easily, so coat thinly and evenly.
   🕒 05:59
8. Dip the pork loin into the beaten egg. [This is the key!] By holding it with "Fabio grip" so that the egg doesn't stick to your fingers, the panko will adhere better.
   🕒 06:19
9. Gently cover the pork loin with panko breadcrumbs and lightly press for about 10 seconds with your palms. [This is the key!] This ensures the coating and meat adhere firmly.
   🕒 06:50
10. Place the coated pork loin into the oil heated to 160°C and gradually increase the oil temperature to 180°C over 3.5 minutes. [This is the key!] Starting the frying at a low temperature and slowly increasing the temperature allows the meat to cook through to the center.
    🕒 07:14
11. Fry one side of the tonkatsu for 30 seconds. [This is the key!] Frying once is easier to control the cooking than double frying.
    🕒 07:41
12. Remove the fried tonkatsu from the wok and let it rest for 3-4 minutes to finish cooking with residual heat. [This is the key!] Place on a wire rack or prop it up on cabbage so the tonkatsu doesn't steam, preventing the coating from becoming soggy and allowing the juices to settle.
    🕒 08:01
13. Slice the cabbage thinly, serve with the tonkatsu, and it's complete.
    🕒 08:19