Japenese-Style Crispy Pork

Another fabulouse recipe from May 2010 Food Network Magazine!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb  thin-cut boneless pork chop
• 2  tablespoons  chinese rice wine, Sherry or 2  tablespoons sake
• 1 1⁄2 teaspoons  finely grated peeled ginger
• 3  large eggs
• 2  cups panko breadcrumbs
• 3⁄4 cup cornstarch
• 1⁄4 cup  Tonkatsu sauce (2 tbls each ketchup, Worcestershire and sugar with 1 tbls water)

Directions

1. Season the pork with salt. Mix the rice wine and 1 tsp ginger and spread on the pork. Set aside.
2. Beat the eggs with ½ cup water in a shallow bowl. Put the Panko and cornstarch in 2 separate shallow bowls.
3. Dredge each piece of pork in cornstarch, dip in egg, then coat with Panko.
4. Heat ¼ inch of oil in large skillet over high heat. fry the pork in batches until golden, 3-4 minutes per side. Drain on paper towel lined plate.
5. Mix the tonkatsu sauce and the remaining ½ tsp ginger in a bowl. Serve with pork.