Ingredients:
(1) One piece of pork tenderloin, thickness 22.5cm
(2) One egg, salt, black pepper, potato starch, golden breadcrumbs for frying, vegetable oil (preferably corn oil or rice bran oil)

Instructions:
(1) Use a knife to make several cuts along the muscle fibers of the pork tenderloin to prevent it from shrinking. Tenderize the meat with a meat mallet. Season with salt and ground black pepper.
(2) Beat the egg to form a batter. Coat the pork tenderloin with a thin layer of potato starch, then dip it into the egg batter, and finally coat it thoroughly with breadcrumbs. Ensure that the breadcrumbs adhere to the meat as much as possible by gently pressing with both hands.
(3) Heat vegetable oil in a pan over mediumlow heat. Place the pork tenderloin in the cold oil. Fry until the oil temperature gradually rises to 140 degrees Celsius and fry for 57 minutes, flipping once or twice if necessary.
(4) Increase the oil temperature to 170180 degrees Celsius and fry for 40 seconds to 1 minute. Remove from the oil.
(5) Let it rest for 3 minutes. Optionally, slice into long strips and serve with Japanesestyle tonkatsu sauce (available for purchase online), tomato sauce, mayonnaise, etc. Optionally, garnish with finely shredded cabbage.
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