Keto Tonkatsu Japanese Pork Cutlet LowCarbingAsian Cover

Tonkatsu – Japanese Pork Cutlet


Frying is awesome!  Deep frying, double frying, re-frying, frying light, etc, it’s all good!  And while aiming to be low-carb/keto, we technically can enjoy fried foods like a ketofied Japanese pork cutlet AKA tonkatsu!  Although your typical processed oil isn’t ‘healthy’, it’s ‘0’ carbs.  The carbs from fried food actually comes from the crust, which usually is made from bread or grain flour.

Keto Tonkatsu Japanese Pork Cutlet LowCarbingAsian Pin 1

So anyway, one night our extended family wanted to make tonkatsu, which is fried pork covered in a breading.  And although we love tonkatsu, the traditional version of it does contain quite a bit of carbs.  So as we often do, we looked for a workaround and out went the bread crumbs and in came the Pork Rinds

Pork Rinds make for a great and easy substitution since it maintains the classic crunch of fried food all while even adding some extra flavors in the crust!

Keto Tonkatsu Japanese Pork Cutlet LowCarbingAsian Pic 2

After a couple of tries making this dish, I presented the ‘low-carb/keto‘ version to my extended family (they didn’t know).  Their reaction was ‘how did you make the crust, it’s so good’!  Hopefully after you try this recipe out, you’ll have a similar reaction!

This dish, as pictured, has a total of ~6g net carb, including the sauce.  Keep in mind that majority of the carbs for this dish is in the sauce, so just use less sauce if you want less carbs.

As of the crust, I’ve been told by many non-low-carb/keto people that it has a better crunch and texture than the traditional breadcrumb version.   So we hope that your guest agrees as well!

Keto Tonkatsu Japanese Pork Cutlet LowCarbingAsian Pic 1

Also, since we’ve also learned that people in certain locations such as Australia have a difficult time accessing Pork Rinds, we’ve included an optional Psyllium Husk crust as well!  Lastly, we will be making the tonkatsu sauce from scratch since the store-bought ones are pumped full of sugar.

With these subtle changes, it really does add to this traditional dish!

For this one, you will need quite a few ingredients but most everything can be purchased on Amazon if needed.

Now, let’s get started!

Prepping Time 15M

Optional Brine Time 1H

Cook Time 5M

Total Time 20M

Net Carb/Serv ~6g

Servings 2

Ingredients

Pork Crust

Optional Brine

  • 2 Cups of Water
  • 1 tbsp Salt

Sauce

Directions

1) Gather all the ingredients.

Keto Tonkatsu Recipe (1)

2) Add 2 cups of water and 1 tbsp salt into a large mixing bowl.  Add pork to start brine process and brine for 1 hour.  Note – you can skip this step if desired.

Keto Tonkatsu Recipe (20)

3) Pat pork dry with a paper towel.  Once dried, sprinkle salt and pepper on both sides.  Note – if you did the brine, omit salt.

Keto Tonkatsu Recipe (21)

4) Shred cabbage with a shredder and cut the optional wedge of lemon.  Transfer 1 cup of shredded cabbage and lemon wedge per serving.

Keto Tonkatsu Recipe (22)

5) In a small mixing bowl, combine Sugar Free Ketchup, worcestershire sauce, Oyster Sauce and Swerve/Monkfruit.  Mix well and set aside.

Keto Tonkatsu Recipe (23)

Keto Tonkatsu Recipe (24)

Keto Tonkatsu Recipe (12)

6) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs.  You can also use your hands to crush the pork rinds if you don’t have a food processorNote – Skip this step if you are using Pork Panko/Psyllium Husk.

Keto Chaffle Katsu Sandwich Recipe (36)

7) Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds/Psyllium Husk.

Keto Tonkatsu Recipe (13)

8) In this order, dip and coat each pork chop: Almond Flour > eggs > crushed Unflavored Pork Rinds/Psyllium Husk.  Once coated, place on holding a plate.

Keto Chaffle Katsu Sandwich Recipe (38)

Keto Chaffle Katsu Sandwich Recipe (39)

9) Add enough oil to cover about 1/2 inch (we use a cast iron with good results).  Heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke).

Keto Tonkatsu Recipe 5

10) Once the oil is ready, place heat to medium and carefully place 4 pork pieces at a time.   Cook time will depend on the thickness, but for the thin ones, it takes about 1 – 1.5 minutes where as the thicker ones will be around 2.5-3 minutes.  Flip and fry the other side for another 1-1.5 minute (if you have a meat thermometer, serving temp of pork is 145F).  Note – if you used Psyllium Husk, cook on lower heat as it will burn easily.

Keto Tonkatsu Recipe 6

11) Transfer to a drying rack.  If you do not have a drying rack, use a plate with a paper towel to soak up oil.

Keto Tonkatsu Recipe 7

12) Once dried, slice the pork cutlet into 1/2 inch slices and plate onto of bed of cabbage.  Enjoy with drizzled sauce and optional squeeze of lemon!

Keto Tonkatsu Recipe (25)

Enjoy your low-carb/keto tonkatsu pork cutlet!!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

Keto Tonkatsu Japanese Pork Cutlet LowCarbingAsian Pin 2

Keto Tonkatsu Japanese Pork Cutlet LowCarbingAsian Cover

Tonkatsu - Japanese Pork Cutlet

The BEST Asian Low-Carb/Keto recipe for Tonkatsu. So addicting and delicious! Net Carb / Serving ~6g. Step by step directions with pictures makes this recipe so quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Japanese
Keyword: keto japanese cutlet, keto katsu, keto pork cutlet, lowcarb japanese cutlet, lowcarb katsu, lowcarb pork cutlet
Prep Time: 15 minutes
Cook Time: 5 minutes
Optional Brine: 1 hour
Total Time: 1 hour 20 minutes
Servings: 2
Print Recipe

Ingredients

Pork

  • 3 Thin Slices of Boneless Pork Top Loin
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 Cup Shredded Cabbage
  • Wedge of Lemon optional
  • 1 Cup Almond Flour
  • 2 Eggs
  • 3 oz Unflavored Pork Rinds 1/3 Cup if using Pork Panko
  • 1/3 Cup Psyllium Husk optional substitution for Unflavored Pork Rinds

Optional Brine

  • 2 Cups Water
  • 1 tbsp Salt

Sauce

  • 1 tbsp Sugar Free Ketchup
  • 2 1/2 tsp Worcestershire Sauce
  • 1/2 tbsp Oyster Sauce
  • 1/2 tsp Swerve/Monkfruit

Instructions

  • Gather all the ingredients.
  • Add 2 cups of water and 1 tbsp salt into a large mixing bowl. Add pork to start brine process and brine for 1 hour. Note - you can skip this step if desired.
  • Pat pork dry with paper towel. Once dried, sprinkle salt and pepper on both sides. Note - if you did the brine, omit salt.
  • Shred cabbage with a shredder and cut optional wedge of lemon. Transfer 1 cup of shredded cabbage and lemon wedge per serving.
  • In a small mixing bowl, combine Sugar Free Ketchup, worcestershire sauce, Oyster Sauce and Swerve/Monkfruit. Mix well and set aside.
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don't have a food processor. Note - Skip this step if you are using Pork Panko/Psyllium Husk.
  • Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds/Psyllium Husk.
  • In this order, dip and coat each pork chop: Almond Flour > eggs > crushed Unflavored Pork Rinds/Psyllium Husk. Once coated, place on holding a plate.
  • Add enough oil to cover about 1/2 inch (we use a cast iron with good results). Heat oil up to 375F (if you don't have a thermometer, just wait until the oil starts to lightly smoke).
  • Once the oil is ready, place heat to medium and carefully place 4 pork pieces at a time. Cook time will depend on the thickness, but for the thin ones, it takes about 1 - 1.5 minutes where as the thicker ones will be around 2.5-3 minutes. Flip and fry other side for another 1-1.5 minute (if you have a meat thermometer, serving temp of pork is 145F). Note - if you used Psyllium Husk, cook on lower heat as it will burn easily.
  • Transfer to a drying rack. If you do not have a drying rack, use a plate with a paper towel to soak up oil.
  • Once dried, slice the pork cutlet into 1/2 inch slices and plate onto of bed of cabbage. Enjoy with drizzled sauce and optional squeeze of lemon!

Video

*This page contains affiliate marketing links*


Be the First to See New Recipes!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

2 Comments

  1. Great ketofied recipe. It even works with bone in pork chops. I think it is even better than the normal breadcrumb recipe. Thanks!

    • LowCarbingAsian

      Hey Judy! You are very welcome and we think this version is better than the classic one as well! Check back soon as we do have a great chicken katsu version in the works as well!

Leave a Comment

Your email address will not be published. Required fields are marked *

*