Steps

1. Insert a knife into the sinew part of the pork fillet, make a cut with the blade facing up, and remove the sinew.
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2. Remove the remaining white parts by pressing them with your finger.
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3. Cut the pork fillet thickly, as if cutting the sinew. Cut the pork fillet into three pieces; it tastes better when thicker.
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4. If you want to make thinner tonkatsu, cut it in half for thickness.
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5. For pork fillet with rounded ends, lightly pound them to match the shape and return to the original form. 【This is the key!】 Pounding prevents the meat from shrinking and makes the coating less likely to peel off.
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6. Rinse the cutting board thoroughly with water and sterilize with boiling water.
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7. Make the batter. Add 1 egg, 50ml water, and 50g flour to a bowl and mix well until there are no lumps. 【This is the key!】 Adding a small amount of vegetable oil makes the batter smooth.
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8. Lightly coat the pork fillet with flour.
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9. Dip the pork fillet coated with flour into the batter, and lightly shake off excess batter.
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10. Generously coat the pork fillet with panko breadcrumbs, pressing lightly from the top to ensure they adhere firmly. 【This is the key!】 Using chopsticks allows you to work without getting your hands dirty.
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11. Pour about 1500ml of vegetable oil into a frying pan and heat over medium heat. 【This is the key!】 You need enough oil to completely submerge the pork fillet cutlet.
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12. When the oil reaches 160°C, reduce the heat to slightly lower than medium, and add 2-3 thick-cut pork fillet cutlets.
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13. When the oil temperature drops, return to medium heat and fry slowly while maintaining 170°C to 175°C. 【This is the key!】 Once you add the food, try not to touch it too much. In home cooking, it's easy for it to be undercooked, so fry it slowly.
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14. Once the meat starts to color, flip it over once.
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15. When the oil temperature reaches 176°C, lower the heat to the lowest setting or turn it off, and adjust to prevent the temperature from rising too much.
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16. When the white parts of the coating disappear and the internal temperature reaches 65°C to 70°C, remove from oil and let it cook through with residual heat.
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17. Fry thin-cut pork fillet cutlets. When the oil reaches 160°C, set the heat to medium and fry about 3 pieces.
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18. Fry until submerged about halfway in the oil surface. When the oil temperature reaches 170°C, reduce the heat to the lowest setting.
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19. To prevent the oil temperature from dropping too much, return to a weak medium heat if it drops, and lower the heat if it rises too much.
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20. Flip when it starts to get a little color.
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21. When the internal temperature reaches 75°C, lower the heat to the lowest setting or turn it off.
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22. Remove from oil when the internal temperature is around 65°C. This temperature is suitable for thin-cut versions.
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