Japanese-Style Crispy Pork Recipe

Name: Japanese-Style Crispy Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb thin-cut boneless pork chops or 1 lb pork cutlet, trimmed; kosher salt; 2 tablespoons rice wine, sake or 2 tablespoons sherry wine; 1 1/2 teaspoons finely grated peeled ginger; 2 medium cucumbers; 1/2 - 1 teaspoon sugar; 2 teaspoons rice wine vinegar; 1 1/2 teaspoons red pepper flakes; 3 large eggs; 2 cups panko breadcrumbs (Japanese breadcrumbs); 3/4 cup cornstarch; peanut oil, for frying; 1/4 cup Tonkatsu sauce (a sweet-spicy Japanese dipping sauce, see above to make your own)

Servings: persons

1 lb thin-cut boneless pork chops or 1 lb pork cutlet, trimmed
kosher salt
2 tablespoons rice wine, sake or 2 tablespoons sherry wine
1 1/2 teaspoons finely grated peeled ginger
2 medium cucumbers
1/2 - 1 teaspoon sugar
2 teaspoons rice wine vinegar
1 1/2 teaspoons red pepper flakes
3 large eggs
2 cups panko breadcrumbs (Japanese breadcrumbs)
3/4 cup cornstarch
peanut oil, for frying
1/4 cup Tonkatsu sauce (a sweet-spicy Japanese dipping sauce, see above to make your own)

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
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
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
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.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb thin-cut boneless pork chops or 1 lb pork cutlet, trimmed, kosher salt, 2 tablespoons rice wine, sake or 2 tablespoons sherry wine, 1 1/2 teaspoons finely grated peeled ginger, and more.

Yes, Japanese-Style Crispy Pork falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Japanese-Style Crispy Pork

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