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

    Average Rating:

    1 Total Reviews

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    • 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
    22%
    Total Fat 14.6 g
    22%
    Saturated Fat 4.7 g
    23%
    Cholesterol 215.4 mg
    71%
    Sodium 508.6 mg
    21%
    Total Carbohydrate 68.2 g
    22%
    Dietary Fiber 3.6 g
    14%
    Sugars 6.6 g
    26%
    Protein 37.5 g
    75%

    The following items or measurements are not included:

    rice wine vinegar

    Tonkatsu sauce

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