Name: Japanese-Style Crispy Pork
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Japanese-Style Crispy Pork

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