Japanese-Style Crispy Pork

Ingredients

• 0.8 cup cornstarch 
• 2 medium cucumbers 
• 3 large eggs 
• 1.5 teaspoons ginger finely grated peeled
• 0.3 cup make your own by mixing 2 tablespoons each ketchup with 1 tablespoon water.)
• 4 servings kosher salt 
• 2 cups panko bread crumbs (Japanese breadcrumbs)
• 4 servings vegetable oil; peanut oil preferred for frying
• 1 pound pork chops thin-cut boneless trimmed
• 1.5 teaspoons pepper flakes red
• 2 tablespoons rice wine chinese
• 2 teaspoons rice wine vinegar 
• 0.5 teaspoon sugar 

Equipment

• bowl
• frying pan

Directions

1. Season the pork with salt.
2. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside.
3. 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.
4. Beat the eggs with 1/2 cup water in a shallow bowl.
5. 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.
6. 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.
7. Drain on a paper-towel-lined plate.
8. Sprinkle the cucumbers with some of the spiced salt.
9. Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl.
10. Serve the pork with the cucumbers and sauce.
11. Photograph by Antonis Achilleos