Japenese-Style Crispy Pork |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 1/2 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 1/4 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 1/2 tsp ginger in a bowl. Serve with pork.
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