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Japanese-style crispy pork Recipe

   
 

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     Japanese-style crispy pork

Category   Entrees - Maindishes
Sub Category   None
Servings   4 people

Ingredients
1 pound of thin cut boneless pork chops or cutlets (trimmed)
Kosher salt
2 tablespoons of Chinese rice wine (sake or sherry)
1 1/2 teaspoons finely grated peeled ginger
1/2 to 1 teaspoon(s) of sugar
2 teaspoons of rice wine vinegar
1 1/2 teaspoons of red pepper flakes
3 large eggs
2 cups of panko (Japanese breadcrumbs
 
3/4 cups of cornstarch
Peanut oil

Instructions
Season the pork with salt. Mix the rice wine and 1 teaspoon of ginger and spread on the pork and set aside.
Beat the eggs with 1/2 cup of 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 skilled over high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper towel lined plate.
Serving Suggestions
Serve with sauce (see sauce recipe)


Originally Submitted
6/20/2010





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