Easy Folded Tonkatsu (Pork Cutlet) with Thinly Sliced Pork Belly

Easy Folded Tonkatsu (Pork Cutlet) with Thinly Sliced Pork Belly

Tonkatsu pork needs to be prepped in advance, which is a bother because you need to cut the sinews and tenderize the meat. But this version doesn't require a knife, and it's so tender.


Thinly sliced pork belly (or other thinly sliced pork)
as much as you like
Salt and pepper
to taste
For the batter:
as needed
Flour + water (or egg)
as needed
as needed


1. Spread the pork slices out, and season with salt and pepper.
2. Fold in half.
3. Fold in half again. Press with your fingers to glue the layers together.
4. Coat the layered pieces with flour, flour dissolved in water (or use tempura flour, or use egg instead of water), and finally in panko.
5. 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.
6. 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!