Japanese-Style Crispy Pork
photo by TasteTester
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 453.59 g thin-cut boneless pork chops or 453.59 g pork cutlet, trimmed
- kosher salt
- 29.58 ml rice wine, sake or 29.58 ml sherry wine
- 7.39 ml finely grated peeled ginger
- 2 medium cucumbers
- 2.46-4.92 ml sugar
- 9.85 ml rice wine vinegar
- 7.39 ml red pepper flakes
- 3 large eggs
- 473.18 ml panko breadcrumbs (Japanese breadcrumbs)
- 177.44 ml cornstarch
- peanut oil, for frying
- 59.14 ml Tonkatsu sauce (a sweet-spicy Japanese dipping sauce, see above to make your own)
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 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.
- 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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Reviews
-
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 Recipe#426381, and it made a delicious meal!
RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>