Japanese Style Crispy Pork

Thin, crispy pork cutlets breaded with panko served with a side of spicy cucumbers and sauce. from the may 2010 food network magazine. tip from the magazine: to make your own dipping sauce, mix 2 tablespoons each ketchup, worcestershire sauce and sugar with 1 tablespoon water.

Steps

Season the pork with salt.

Mix the rice wine and 1 teaspoon ginger and spread on the pork.

Stack the pork and set aside.

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.

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.

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.

Ingredients

boneless pork chops, kosher salt, rice wine, ginger, cucumbers, sugar, rice wine vinegar, red pepper flakes, eggs, panko breadcrumbs, cornstarch, peanut oil, tonkatsu sauce