1Finely shred cabbage using a mandoline or by hand.
2Finely shred cabbage using a mandoline or by hand.
3Finely shred cabbage using a mandoline or by hand.
4Place shredded cabbage into a bowl and add water and a little bit of ice to plump it up.
5Place shredded cabbage into a bowl and add water and a little bit of ice to plump it up.
6Place shredded cabbage into a bowl and add water and a little bit of ice to plump it up.
7Season a pork loin chop with salt and pepper and let it dry brine in the fridge overnight.
8Season a pork loin chop with salt and pepper and let it dry brine in the fridge overnight.
9Season a pork loin chop with salt and pepper and let it dry brine in the fridge overnight.
10Pound the pork chop thin with the back of a heavy cleaver to tenderize it and improve breading adhesion.
11Pound the pork chop thin with the back of a heavy cleaver to tenderize it and improve breading adhesion.
12Pound the pork chop thin with the back of a heavy cleaver to tenderize it and improve breading adhesion.
13Wash hands after handling pork.
14Wash hands after handling pork.
15Wash hands after handling pork.
16Prepare a station with flour, beaten egg (with a touch of soy sauce), and panko breadcrumbs.
17Prepare a station with flour, beaten egg (with a touch of soy sauce), and panko breadcrumbs.
18Prepare a station with flour, beaten egg (with a touch of soy sauce), and panko breadcrumbs.
19Ensure the cutlet is dry, then dredge it in flour, shaking off any excess.
20Ensure the cutlet is dry, then dredge it in flour, shaking off any excess.
21Ensure the cutlet is dry, then dredge it in flour, shaking off any excess.
22Dip the floured cutlet into the beaten egg mixture, ensuring an even, thin coating.
23Dip the floured cutlet into the beaten egg mixture, ensuring an even, thin coating.
24Dip the floured cutlet into the beaten egg mixture, ensuring an even, thin coating.
25Transfer the egg-coated cutlet directly into the panko breadcrumbs, pressing down to build a thick, even coating.
26Transfer the egg-coated cutlet directly into the panko breadcrumbs, pressing down to build a thick, even coating.
27Transfer the egg-coated cutlet directly into the panko breadcrumbs, pressing down to build a thick, even coating.
28Heat oil (peanut oil and shortening) in a wok to about 350-360°F (175-182°C).
29Heat oil (peanut oil and shortening) in a wok to about 350-360°F (175-182°C).
30Heat oil (peanut oil and shortening) in a wok to about 350-360°F (175-182°C).
31Gently lay the breaded cutlet into the hot oil, lowering it away from you.
32Gently lay the breaded cutlet into the hot oil, lowering it away from you.
33Gently lay the breaded cutlet into the hot oil, lowering it away from you.
34Keep the katsu moving constantly in the oil for an even fry.
35Keep the katsu moving constantly in the oil for an even fry.
36Keep the katsu moving constantly in the oil for an even fry.
37Prepare the katsu sauce by mixing a couple of tablespoons of ketchup, about a tablespoon of Worcestershire sauce, and a teaspoon or two of soy sauce.
38Prepare the katsu sauce by mixing a couple of tablespoons of ketchup, about a tablespoon of Worcestershire sauce, and a teaspoon or two of soy sauce.
39Prepare the katsu sauce by mixing a couple of tablespoons of ketchup, about a tablespoon of Worcestershire sauce, and a teaspoon or two of soy sauce.
40Continue frying until the katsu is golden brown and cooked through (color-based for pounded cutlets, no need to temp).
41Continue frying until the katsu is golden brown and cooked through (color-based for pounded cutlets, no need to temp).
42Continue frying until the katsu is golden brown and cooked through (color-based for pounded cutlets, no need to temp).
43Remove the cabbage from the ice water and spin it in a salad spinner to remove excess water.
44Remove the cabbage from the ice water and spin it in a salad spinner to remove excess water.
45Remove the cabbage from the ice water and spin it in a salad spinner to remove excess water.
46Slice the cooked katsu for serving.
47Slice the cooked katsu for serving.
48Slice the cooked katsu for serving.
49Serve the katsu with the prepared sauce and a lemon wedge alongside the shredded cabbage.
50Serve the katsu with the prepared sauce and a lemon wedge alongside the shredded cabbage.
51Serve the katsu with the prepared sauce and a lemon wedge alongside the shredded cabbage.
Season pork with salt and pepper and let it dry brine overnight in the fridge to cure it and help it hold moisture.
Pound the pork cutlet thin with the back of a heavy cleaver to roughen the surface for better breadcrumb adhesion and to increase the breading-to-meat ratio.
Ensure the meat is dry before breading for firm adhesion of the breading.
Flour coating evens out humidity issues on the meat's surface, ensuring even cooking.
Do not pre-bread cutlets; bread them right before frying.
Have oil hot and ready before breading to prevent the breading from absorbing moisture and cooking unevenly.
Gently lay fried foods into the oil, lowering them away from you to prevent splashing.
Keep katsu constantly moving in the oil for an even fry.
Ensure enough oil so the cutlet isn't pressing against the bottom of the wok, which can cause burning.