Japanese-Style Crispy Pork

Courtesy of Food Network Magazine

Prep Time: 20 min Inactive Prep Time: -- Cook Time: 20 min Level: Easy Serves: 4 servings

Ingredients

Directions

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 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.

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.

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

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