Steps

1. Cut the tendons of the pork loin. Make vertical incisions with a nimble knife into the transparent tendons between the fat and lean meat. Space the cuts closely and pierce to sever the elastic tendons. Be careful not to cut too much of the meat itself. [This is the key!] Cutting the tendons makes it easier to bite through, prevents the meat from curling, the coating from peeling, and meat juices from splattering during frying.
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2. Make a few shallow cuts into the lean part of the pork loin. Treat the other side the same way. [This is the key!] This makes it easier to bite through and prevents the meat from shrinking.
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3. Rub salt into the pork loin. Rub in 0.7% salt based on the total weight of the pork loin and let it blend in. [This is the key!] Salting in advance increases the meat's water retention, making it less likely for flavor and moisture to escape, resulting in a tender and juicy finish. It also prevents the coating from becoming soggy.
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4. Sandwich the pork loin between paper towels, wrap it, and let it rest at room temperature for 1 hour. [This is the key!] Resting the meat at room temperature allows it to cook through faster in the center when frying, preventing overcooking and ensuring a tender, juicy result. Adjust resting time at room temperature in summer by alternating with refrigeration. Sandwiching between paper towels absorbs moisture drawn out by osmosis, preventing the coating from peeling or becoming sticky.
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5. Massage the lean and fatty parts of the pork loin. The lean parts tend to become tough when cooked, so gently knead them to soften. Lightly knead the fatty parts as well. [This is the key!] Massaging the meat softens it. Be careful not to press too hard or it will tear.
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6. Sprinkle with white pepper or black pepper as desired. White pepper is suitable for bland ingredients or when you don't want to alter the color, while black pepper is good for richer dishes or to mask any gamey odor.
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7. Prepare the egg wash. Crack 1 egg into a bowl and mix thoroughly until well combined. [This is the key!] If the egg is not mixed well, the white and yolk will separate and it will be difficult for them to adhere to the meat.
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8. Add oil to the egg wash. Add a small amount of oil to the egg wash and mix. [This is the key!] The water in the egg evaporates when frying, but oil does not. This creates a film on the surface of the meat, locking in flavor and juices.
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9. Prepare for breading. Transfer the egg wash to a shallow dish and prepare the flour and panko breadcrumbs. Fluff the panko beforehand. [This is the key!] Arrange the ingredients according to your dominant hand for smooth workflow. Fluffing the panko prevents clumps and ensures even coating.
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10. Lightly coat the pork loin with flour. Tap off any excess flour. Ensure the flour covers all edges without gaps. [This is the key!] Flour is used to help the egg adhere, so use a thin, minimal layer. Leaving gaps will allow meat juices to escape.
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11. Coat the floured pork loin with egg wash. Using a skewer or toothpick can make the process smoother without dirtying your hands. Ensure the egg wash covers all corners. [This is the key!] If the egg wash is not properly drained, the panko can clump or peel off during frying.
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12. Coat the egg-washed pork loin with panko breadcrumbs. Once the pork is covered with panko, press firmly and repeatedly at an angle to ensure the panko adheres well. [This is the key!] Pressing straight down will crush the panko, so press at an angle to make the panko stand up. Grip and press the edges to ensure the panko sticks well.
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13. Shake off excess panko. Hold the edge and gently shake to remove excess panko. [This is the key!] If you apply egg after dusting without tapping off flour, or if your hands have egg on them when breading, the panko will clump. Be careful.
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14. Prepare the frying oil. Add oil to a frying pan, and if necessary, add about 10% lard. Prepare a splatter guard. [This is the key!] When frying in a shallow pan, placing a wire rack can prevent the food from burning on the bottom of the pan. Adding lard enhances the aroma and adds depth to the flavor.
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15. Heat the oil to a low temperature. Heat the frying oil to a low temperature of 130 to 135 degrees Celsius. [This is the key!] Frying at a lower temperature than usual allows the food to cook through gradually. This prevents rapid temperature changes that can cause moisture to evaporate and the meat to become tough, ensuring a tender and juicy result.
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16. Fry the tonkatsu. Gently place the tonkatsu, after shaking off excess panko, into the oil, laying it down slowly. Fry for 3 minutes. [This is the key!] Because it cooks at a low temperature, the coating hardens slowly. To prevent the coating from peeling, do not touch the tonkatsu much for the first 3 minutes.
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17. Skim off any panko bits that float to the surface while frying. [This is the key!] Panko bits are a cause of dirty oil.
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18. Baste any parts of the tonkatsu sticking out of the oil. If parts of the tonkatsu are sticking out of the oil, scoop up oil with a ladle and gently pour it over those areas for even cooking.
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19. Flip the tonkatsu and fry again. When the time is up, gently flip it with chopsticks and fry for another 3 minutes. [This is the key!] Using low-carb panko can result in a whiter finish.
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20. Remove the fried tonkatsu. Once the internal temperature reaches 75 degrees Celsius for 1 minute or an equivalent level of doneness, remove the tonkatsu.
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21. Drain the oil. Drain the oil from the tonkatsu by standing it upright for 5 minutes, rather than laying it on its side. [This is the key!] Laying it on its side makes it greasy. Standing it upright allows a large amount of oil to drain and continues to cook it with residual heat.
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22. Cut the tonkatsu. Make a cut about 90% through, leaving one layer of coating intact. Hold the tip of the knife with your left hand and quickly drop it straight down. Wipe the knife after each cut. [This is the key!] This cutting method results in a clean cross-section and seals in the meat juices.
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