Step 1

Tenderize the pork. Tenderize the pork by pounding the pork with a tenderizer. If there is a connective tissue in between the meat and fat (fat that is not along the edge), make a couple of slits on the fat line to prevent curling.

Step 2

Season the pork with a generous amount of salt and pepper. Marinate for at least 20 min.

Step 3

Brown the panko crumbs. Add the panko crumbs into a frying pan on medium-low heat and gently toss until medium brown. Then transfer to a bowl or tray

Step 4

Prepare the egg wash. Whisk the egg in one shallow bowl.

Step 5

Prepare the flour bowl. Place the flour in a second shallow bowl.

Step 6

Prepare the sliced cabbage. Slice the cabbage into thin pieces and soak in cold water and then drain to dry. Set aside.

Step 7

Dredge in flour and dip in egg. After 20 min, dredge the meat in flour and remove excess flour. Then dip in the whisked egg. Let excess drip off.

Step 8

Dredge in flour and dip in egg again. For a second time, dredge the meat in flour and remove excess flour. Then dip in the whisked egg. Let excess drip off.

Step 9

Coat with panko crumbs.

Step 10

Cook the pork. Preheat the air fryer to 325ºF and cook for 7 minutes.

Step 11

Then increase the heat to 375ºF and flip and cook for 4 minutes. The time might vary depending on how large your cuts are. You can test by slicing the pork in half to see if it is still raw. If raw, cook for another 2-3 minutes.

Step 12

Slice into 1-inch slivers and serve with tonkatsu sauce, rice, and shredded cabbage

Step 13

Enjoy!