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 pound thin-cut boneless pork chops or cutlets, trimmed; Kosher salt; 2 tablespoons Chinese rice wine, sake or sherry; 1 1/2 teaspoons finely grated peeled ginger; 2 medium cucumbers; 1/2 to 1 teaspoon sugar; 2 teaspoons rice wine vinegar; 1 1/2 teaspoons red pepper flakes; 3 large eggs; 2 cups panko (Japanese breadcrumbs); 3/4 cup cornstarch; Peanut oil, for frying; 1/4 cup tonkatsu sauce (a sweet-spicy Japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.)

Servings: persons

1 pound thin-cut boneless pork chops or cutlets, trimmed
Kosher salt
2 tablespoons Chinese rice wine, sake or sherry
1 1/2 teaspoons finely grated peeled ginger
2 medium cucumbers
1/2 to 1 teaspoon sugar
2 teaspoons rice wine vinegar
1 1/2 teaspoons red pepper flakes
3 large eggs
2 cups panko (Japanese breadcrumbs)
3/4 cup cornstarch
Peanut oil, for frying
1/4 cup tonkatsu sauce (a sweet-spicy Japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.)

1
Season the pork with salt.
2
Mix the rice wine and 1 teaspoon ginger and spread on the pork.
3
Stack the pork and set aside.
4
Peel, quarter and seed the cucumbers; cut into 4-inch spears.
5
Toss with the sugar and vinegar.
6
Toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside.
7
Beat the eggs with 1/2 cup water in a shallow bowl.
8
Put the panko and cornstarch in 2 separate shallow bowls.
9
Dredge each piece of pork in cornstarch, dip in egg, then coat with the panko.
10
Heat 1/4 inch of peanut oil in a large skillet over high heat.
11
Fry the pork in batches until golden, 3 to 4 minutes per side.
12
Drain on a paper-towel-lined plate.
13
Sprinkle the cucumbers with some of the spiced salt.
14
Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl.
15
Serve the pork with the cucumbers and sauce.
16
Per serving: Calories 419; Fat 19 g (Saturated 5 g); Cholesterol 170 mg; Sodium 1,388 mg; Carbohydrate 29 g; Fiber 1 g; Protein 30 g
17
Photograph by Antonis Achilleos

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 pound thin-cut boneless pork chops or cutlets, trimmed, Kosher salt, 2 tablespoons Chinese rice wine, sake or sherry, 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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