Japanese-Style Crispy Pork
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 419
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 170 milligrams
- Sodium
- 1388 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 1 grams
- Protein
- 30 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.