Steps

1. Make cuts between the fat and lean parts of the pork loin, and on the transparent sinew on the back, using a paring knife to tenderize. [This is the key!] Make fine cuts as if stabbing with the knife, and check that there are no sinews left in your mouth. Be careful not to cut the meat itself too much, as this will cause flavor and moisture to leak out.
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2. Rub salt (approximately 0.7% of the total weight) into the pork loin after making the cuts. [This is the key!] Pre-soaking the meat with salt increases its water retention, preventing flavor and moisture from escaping. This results in a moist and juicy finish and prevents the breading from becoming soggy when cooked.
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3. Sandwich the pork loin with salt between paper towels and let it rest in the refrigerator for 1 hour. [This is the key!] The osmotic pressure of the salt will draw out excess moisture and any unpleasant odor.
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4. Sift the flour in advance to make it fine. [This is the key!] This prevents excess flour from sticking, avoiding a floury taste and air pockets between the pork and the breading.
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5. Remove the pork loin from the refrigerator and place it in a heat-resistant zipper bag. Gently massage the lean part to tenderize it. Lightly knead the fatty part as well (be careful not to press too hard, or it might tear). If the meat has spread out, reshape it. [This is the key!] Massaging the lean part prevents the fibers from becoming tough after cooking.
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6. Fill the sous vide machine with water or hot water and set the temperature to 64 degrees Celsius. Once the water reaches the set temperature, place the pork loin in the bag into the water. Remove the air from the bag using water pressure to create a near-vacuum, then close the zipper and submerge it in the water.
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7. Once the core temperature of the pork loin reaches 63 degrees Celsius, reset the temperature to 63 degrees Celsius and sous vide for 30 minutes. [This is the key!] Slow cooking at a low temperature prevents excessive moisture evaporation, resulting in a moist, juicy, and flavorful tonkatsu. This also ensures the destruction of any foodborne pathogens.
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8. Finely crush the panko breadcrumbs in a blender. [This is the key!] Finely crushed panko fries up crispy without becoming greasy, allowing you to enjoy the taste of the ingredients.
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9. Thoroughly pat dry the sous vided pork loin with paper towels and sprinkle with white pepper. [This is the key!] White pepper is ideal for bland ingredients or dishes where you don't want to add color, or when you want to enhance the flavor of the main ingredient.
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10. Lightly coat the pork loin with flour, then brush off any excess flour with a brush or your hand. [This is the key!] Applying too much flour can result in a floury taste or create air pockets between the breading and the pork.
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11. Dip the pork loin into the egg wash, letting any excess drip off. [This is the key!] This prevents excess egg from causing the breading to peel off easily.
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12. Finally, gently press the finely crushed panko breadcrumbs onto the meat, ensuring an even coating.
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13. Heat the frying oil to a high temperature of 190 degrees Celsius and fry the breaded pork loin for 1 minute. [This is the key!] Since the pork is already fully cooked from the sous vide process, frying at a high temperature for a short time makes the breadcrumbs crispy and allows them to absorb a little oil. Avoid over-frying, as this will cause the pork's moisture to evaporate and make it dry.
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14. Remove the fried tonkatsu and tilt it slightly to drain the oil. [This is the key!] Draining the tonkatsu upright prevents oil from accumulating on the large surfaces of the breading, making it less greasy.
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15. Cut the tonkatsu with a chef's knife. [This is the key!] Wiping the knife after each cut will result in a clean cut surface.
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