Japanese Style Crispy Pork

Japanese Style Crispy Pork
Adapted from foodnetwork.com
Japanese Style Crispy Pork

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 1

    pound thin-cut boneless pork chops or cutlets, trimmed

  • Kosher salt

  • 2

    tablespoons Chinese rice wine, sake or sherry

  • 1 1/2

    teaspoons finely grated peeled ginger

  • 2

    medium cucumbers

  • 1/2 to 1

    teaspoon sugar

  • 2

    teaspoons rice wine vinegar

  • 1 1/2

    teaspoons red pepper flakes

  • 3

    large eggs

  • 2

    cups panko (Japanese breadcrumbs)

  • 3/4

    cup cornstarch

  • Peanut oil, for frying

  • 1/4

    cup tonkatsu sauce (a sweet-spicy Japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.)

Directions

Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside. Peel, quarter and seed the cucumbers; cut into 4-inch spears. Toss with the sugar and vinegar. Toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside. Beat the eggs with 1/2 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. Heat 1/4 inch of peanut 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. Sprinkle the cucumbers with some of the spiced salt. Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. Serve the pork with the cucumbers and sauce.

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