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    You are in: Home / Recipes / Japanese-Style Crispy Pork Recipe
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    Japanese-Style Crispy Pork

    Japanese-Style Crispy Pork. Photo by TasteTester

    1/1 Photo of Japanese-Style Crispy Pork

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Crafty Lady 13's Note:

    Thin, crispy pork cutlets breaded with panko served with a side of spicy cucumbers and sauce. From the May 2010 Food Network Magazine. Tip from the magazine: To make your own dipping sauce, mix 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.

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    Units: US | Metric


    1. 1
      Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside.
    2. 2
      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.
    3. 3
      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 panko. Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate.
    4. 4
      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.

    Ratings & Reviews:

    • on May 20, 2010


      I love anything coated with Panko, so I was glad to find this recipe. I made it just as written, although I found that when I cooked it as directed over high heat, the Panko coating quickly got very dark while the pork wasn't fully cooked inside. I made the rest of the pork chops at a little above medium heat and they were fully cooked and had a nice golden crust. Even though the pork chops were seasoned ahead of time with salt, rice wine and ginger, I really couldn't taste them when we ate the pork. Perhaps marinating the pork for a few hours would have made the taste more noticeable. We loved the cucumbers -- SO good. I made them ahead of time and kept them in the fridge until dinner time. The tonkatsu sauce was great for dipping pieces of the pork in it -- next time I'll double it; the sauce added such a good flavor to the pork. I served this with Asian Mushroom Saute, and it made a delicious meal!

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    Nutritional Facts for Japanese-Style Crispy Pork

    Serving Size: 1 (388 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 572.9
    Calories from Fat 131
    Total Fat 14.6 g
    Saturated Fat 4.7 g
    Cholesterol 215.4 mg
    Sodium 508.6 mg
    Total Carbohydrate 68.2 g
    Dietary Fiber 3.6 g
    Sugars 6.6 g
    Protein 37.5 g

    The following items or measurements are not included:

    rice wine vinegar

    Tonkatsu sauce

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