Thinly sliced pork belly (or other thinly sliced pork)
as much as you like
Salt and pepper
For the batter:
Flour + water (or egg)
Spread the pork slices out, and season with salt and pepper.
Fold in half.
Fold in half again. Press with your fingers to glue the layers together.
Coat the layered pieces with flour, flour dissolved in water (or use tempura flour, or use egg instead of water), and finally in panko.
You can deep fry as usual, but you can also shallow fry in a pan or tamagoyaki pan. Fry them on both sides for 3 to 4 minutes each.
Done. If you want the cutlets to be thicker, layer 2 or 3 slices. Increase the frying time in that case.
Story Behind this Recipe
I didn't have any tonkatsu pork in the refrigerator but I had pork belly. I tried making it into layered cutlets, and it was easier and more tender than regular tonkatsu!
For Step 1, I spread the plastic wrap which the meat comes in on my cutting board so the board doesn't get dirty. No need to wash the cutting board in that case. In Step 4, I use the tray the meat came in (a dry one). Then you don't have another plate to wash up.