Season the pork with salt, pepper, and mayonnaise , then cut into bite-sized pieces.
Dredge in panko, coating the meat entirely.
Fry the pork in a small amount of oil (over low-medium heat). Do not touch the pork pieces once they are placed in the pan.
It's better to add a lot of mayonnaise to maintain the shape of the tonkatsu.
Story Behind this Recipe
Some tonkatsu recipes involve layering the cuts of pork on the top of each other, shaping them, then dredging, which is too complicated. I simply used mayonnaise and panko, which I already tried when making fried Pacific Saury.
Thinly sliced pork will make result in a tender meat. To shape the tonkatsu pieces, squeeze the meat slices into little balls with your hands. The mayonnaise makes it easier to coat in the panko. The thinly sliced pork can be cooked quickly without deep frying.