Today, I want to tell you about a recipe that instantly takes me back to Japan.

It's called hire katsu, and it's a crispy, juicy pork fillet served with warm rice, a simple cabbage salad, soy sauce, toasted sesame oil, and a hint of wasabi.

I discovered this dish on a quiet backstreet in Tokyo and couldn't get enough of its balanced flavors and textures. Unlike the fattier tonkatsu, hire katsu uses pork tenderloin for a leaner bite, but still delivers that golden crunch that makes this dish unforgettable.

In this recipe, I'll walk you through how to make this Japanese classic in your own kitchen, using simple steps and ingredients you likely already have on hand.

How to Make Japanese Hire Katsu

• Prepare the Pork: Trim the ends of the pork tenderloin and save them for another dish (such as a stew or stock).

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• Cut the tenderloin in half, aiming for two equal-sized pieces.

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• Lightly score both sides of each piece in a diamond pattern.

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• Season generously with salt and pepper on both sides.
• Bread the Pork: In a bowl, whisk the eggs with the flour, salt, and pepper until smooth.

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• Dip each piece of pork first into the egg-flour mixture.

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• Then coat it thoroughly in panko, pressing gently so the breadcrumbs stick well.

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• Fry Until Golden: Heat about 1–2 cm of oil in a frying pan over medium-high heat.

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• Fry each piece for 2–3 minutes per side, until golden and crispy.
• Finish in the Oven: Transfer the pork to a baking tray lined with parchment paper.

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• Bake in a preheated oven at 180°C (356°F) for around 15 minutes, or until the internal temperature reaches 62–63°C (145°F).
• Let it rest for 5 minutes before slicing into thick strips (2–3 cm).

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• Serve the Plate: Arrange slices of hire katsu beside a bowl of rice and cabbage salad.
• Add a drizzle of soy sauce and toasted sesame oil.
• Serve with wasabi on the side.
• Optional: sprinkle sesame seeds and chili flakes for extra texture and heat.

Why This Pork Hire Katsu Works So Well

The secret to this pork hire katsu lies in its perfect balance of elements: a crispy, golden exterior; juicy, tender meat; plain steamed rice to balance the richness; and refreshing cabbage to cut through the fat.

Scoring the pork fillet in a crisscross pattern allows the seasoning to penetrate and helps the meat cook evenly.

The panko coating brings that light, airy crunch we all love. And instead of deep-frying, finishing it in the oven ensures it stays juicy without getting greasy.

Loin vs Tenderloin: A Tale of Two Katsu

I first tasted tonkatsu pork in Japan, served with a pile of finely shredded cabbage and a bowl of steaming miso soup. It was love at first bite.

But soon I learned about its lesser-known, leaner cousin: hire katsu.

While tonkatsu is usually made with pork loin, fattier and more robust in flavor, hire katsu uses pork tenderloin, which is softer, leaner, and milder. If you've ever wondered about loin vs tenderloin, this dish is a perfect way to taste the difference.

Furthermore, hire katsu is ideal for those who want a lighter option without sacrificing crunch and satisfaction.

What's the Tonkatsu Meaning — and What Does "Hire" Stand For?

Let's clear up the terminology. The tonkatsu meaning is pretty straightforward:

"Ton" means pork, and "katsu" is short for katsuretsu, the Japanese adaptation of the English word cutlet.

So when we say tonkatsu pork, we're referring to a Japanese-style breaded and fried pork cutlet that is crisp on the outside and juicy inside. It is traditionally served with shredded cabbage and rice.

But here's where it gets more interesting.

Tonkatsu, as we know it today, was first created in late 19th-century Japan, during the Meiji era — a time of rapid modernization and Western influence.

European dishes like French côtelette and Viennese schnitzel were becoming fashionable, especially in Tokyo's evolving restaurant scene. Japanese chefs, intrigued by these dishes, began adapting them to local tastes. Instead of veal or beef, they used pork. Instead of creamy sauces, they served it with tangy, savory tonkatsu sauce and crunchy cabbage. And just like that, tonkatsu was born, a Western-inspired dish reimagined with Japanese soul.

Now, what about hire katsu?

In Japanese, "hire" (pronounced hee-reh) refers specifically to pork tenderloin, the leanest, most delicate part of the pig. So, hire katsu literally means breaded pork tenderloin cutlet.

It's considered the lighter, more refined version of tonkatsu, perfect for those who want all the crispiness without the extra fat of the pork loin.

Over the decades, pork hire katsu has become a staple in Japanese home cooking and casual restaurants alike.

From lunchboxes to tonkatsu specialty shops, it's loved for its clean taste and balanced composition, crispy panko coating, juicy meat, steamed rice, and a mound of fresh cabbage.

It's not just food. It's a small story on a plate. It's about how global influence, local tradition, and simple ingredients can come together in something that feels both comforting and elevated.

And when you recreate it at home, you're not just making a meal. You're tasting a bit of that culinary journey.

A Balanced Meal with Surprising Nutrition

Wondering about pork tonkatsu calories? It depends mostly on how it's cooked. Deep-fried versions can absorb a lot of oil, but when you pan-fry and finish the cutlet in the oven like in this recipe, you get all the flavor with less grease.

A generous serving of katsu pork usually contains around 700–800 calories, offering plenty of protein and relatively low fat when using pork tenderloin.

Pair it with cabbage and rice, and you've got a meal that's crunchy, clean, and deeply satisfying, without feeling heavy.

Questions You Might Have About Hire Katsu

Here are a few common questions that come up when making this dish:

Q: What's the difference between pork loin vs tenderloin for katsu?

A: Pork loin is fattier and more flavorful, while pork tenderloin (used in hire katsu) is leaner and more delicate in texture.

Q: Can I make this recipe without deep frying?

A: Yes! Shallow frying followed by baking gives you crisp results with less oil. It's a great way to control fat while keeping that signature crunch.

Q: Is hire katsu gluten-free?

A: Traditional recipes use wheat flour and panko, so no. But you can use gluten-free flour and breadcrumbs for an adapted version.

Q: How can I store leftovers?

A: Store cooled pork hire katsu in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crispiness.

Final Thoughts

I hope you'll give this recipe a try because it's one of those dishes that looks impressive but is surprisingly easy to pull off at home.

When you do, don't forget to tag us! I'd love to see your version of this delicious katsu pork.

And if you want to watch the full step-by-step, the video is now live on our YouTube channel.

Make sure to like, subscribe, and share with your fellow food lovers. Happy cooking!

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