CUTLETS****Japanese-Style Crispy Pork with Tonkatsu Sauce

By Unblond1

15/12/14 - Very good, nice crunch. For the effort tho, the sauce really isnt worth the work - Hoisin or even just lemon or lime would be just as good.

Ingredients

• Tonkatsu Sauce:
• 12 oz. thin-cut boneless pork chops or cutlets from Tarini's
• Kosher salt
• 1 tablespoons Chinese rice wine, sake or sherry
• 1/2 teaspoon finely grated peeled ginger
• 1-2 large eggs
• 1 cup panko
• 1/4 cup cornstarch, regular or rice flour
• 1/2 cup ketchup
• 1/4 cup Worcester sauce
• 1/4 cup sake or chicken broth
• 2 tablespoons granulated sugar
• 2 tablespoons Mirin
• 1 tablespoon each grated ginger and garlic

Details

Servings 3
Adapted from foodnetwork.com

Preparation

Step 1

To make the sauce, combine everything in a small non-stick saucepan and bring to a boil. Reduce to a simmer and cook until reduced by half, about 20 minutes. Set aside to cool, then transfer to a squeeze bottle and refrigerate for up to one month. Sauce can be used on other things.

Season the pork with salt and pepper. Mix the rice wine and ginger and spread on the pork. Stack the pork and set aside.

Beat the eggs with 1/4 cup water in a shallow bowl. Put the panko and cornstarch in 2 separate shallow bowls. Dredge each piece of pork in cornstarch, dip in egg, then coat with the panko. Set aside in the fridge until ready to cook. Heat 1/4 inch of peanut or olive oil in a large skillet over high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate.

Cut the pork into thin strips and serve with Japanese rice and roasted baby Bok Choy, drizzled with the sauce.