Pork Katsu with crispy crackling in the air fryer

Embrace the wonders of air frying with this Pork Katsu recipe. Air frying offers a healthier, less greasy route to crispy perfection. For the ultimate crackling, ensure your pork is dry before cooking and use a high heat blast at the end.

Pork Katsu with crispy crackling 11


  • 2 x 300g boneless pork neck steaks
  • 1 cup bread crumbs or coarse cornflakes 1 cup all-purpose flour
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • Salt and pepper, to taste
  • 2 eggs, beaten with some milk
Jasmine rice
  • Diced cabbage
  • Diced spring onion
  • Fresh cilantro for serving
  • Fried garlic
  • Neutral oil, for air frying
For the Katsu Sauce:
  • 4 1/2 tbsp Worcestershire sauce
  • 2 tbsp sugar
  • 5 tbsp ketchup
  • 2 tbsp oyster sauce


Remove the pork from the fridge. Flatten to about 1 1/2 cm thickness.

Coat each steak first in the spiced flour, then the egg mixture, and finally in the breadcrumbs or cornflakes. Repeat for a thorough coating.

Place the pork in an air fryer-safe dish. Drizzle with oil.

Cook for 10 minutes on each side. Increase the temperature to 200°C for extra crackling for the last five minutes.

Remove the pork, slice into strips, and serve over fluffy rice. Top with katsu sauce, diced spring onions, sesame seeds, fried garlic, and fresh cilantro.

Add diced cabbage for added crunch.