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Tonkatsu - Fried Pork Cutlet

The BEST Asian Low-Carb/Keto recipe for Tonkatsu. So addicting and delicious! Net Carb / Serving 6.5g. Step by step directions with pictures makes this recipe so quick and easy.
Course Main Course
Cuisine Japanese
Keyword ketojapaneserecipe, ketoporkcutlet, ketotonkatsu, lowcarbporkcutlet
Prep Time 15 minutes
Cook Time 5 minutes
Optional Brine 1 hour
Total Time 1 hour 20 minutes
Servings 2

Ingredients

Pork

  • 8 Pieces Thin Slices of Boneless Pork Top Loin we got these from Costco and we prefer the thins ones as they are easier to fry and handle
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/8 Whole Cabbage
  • 1 Wedge 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

  • 2 tbsp Sugar Free Ketchup
  • 5 tsp Worcestershire Sauce
  • 1 tbsp Oyster Sauce
  • 1 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.
  • Shred cabbage with a shredder and cut optional wedge of lemon. Transfer both to serving plate.
  • 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. 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!