Japanese-Style Crispy Pork (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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.) |
Directions:
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 the panko. Heat 1/4 inch of peanut oil in a large skillet over 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.
5. 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
6. Photograph by Antonis Achilleos
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