What Cut of Pork is Tonkatsu?

Tonkatsu, a beloved Japanese dish, consists of thick pork slices breaded and deep-fried to golden perfection. This culinary delight is often served with shredded cabbage, rice, miso soup, and pickles. But what cut of pork is used to create this delectable dish?

The Two Primary Cuts

Tonkatsu is typically prepared using two specific cuts of pork:

• Hire (ヒレ): This cut, also known as tenderloin or filet, is lean and tender, resulting in a delicate and juicy tonkatsu.

• Rosu (ロース): This cut, known as loin, is fattier than hire, imparting a richer flavor and a satisfying juiciness to the tonkatsu.

Other Variations

While hire and rosu are the most common cuts used for tonkatsu, there are other variations to explore:

• Ude (ウデ): This cut, known as shoulder, is less tender than hire or rosu but offers a more robust flavor.

• Momo (モモ): This cut, known as thigh, is the fattiest of all the tonkatsu cuts, resulting in an exceptionally juicy and flavorful experience.

Choosing the Right Cut

The choice of pork cut for tonkatsu depends on personal preference. If you prefer a leaner, more delicate flavor, hire is an excellent option. For a richer, more flavorful experience, rosu is a great choice. Ude and momo offer unique flavor profiles for those seeking a more adventurous culinary journey.

Additional Tips

• Tonkatsu is typically served with a thick, flavorful sauce made from Worcestershire sauce, soy sauce, and other seasonings.

• Tonkatsu can also be enjoyed in various forms, such as katsudon (a rice bowl topped with tonkatsu and eggs), katsu curry (tonkatsu served with Japanese curry), and katsu sando (a sandwich featuring tonkatsu and shredded cabbage).

• Tonkatsu is a versatile dish that can be paired with various side dishes, including rice, miso soup, pickles, and shredded cabbage.