Japenese-Style Crispy Pork

• 1 lb thin-cut boneless pork chop
• 2 tablespoons chinese rice wine, Sherry or 2 tablespoons sake
• 1 12 teaspoons finely grated peeled ginger
• 3 large eggs
• 2 cups panko breadcrumbs
• 34 cup cornstarch
• 14 cup Tonkatsu sauce (2 tbls each ketchup, Worcestershire and sugar with 1 tbls water)

1. Season the pork with salt.
2. Mix the rice wine and 1 tsp ginger and spread on the pork.
3. 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.
6. Dredge each piece of pork in cornstarch, dip in egg, then coat with Panko.
7. Heat 1/4 inch of oil in large skillet over high heat.
8. fry the pork in batches until golden, 3-4 minutes per side.
9. Drain on paper towel lined plate.
10. Mix the tonkatsu sauce and the remaining 1/2 tsp ginger in a bowl.
11. Serve with pork.

thin, chinese rice wine, ginger, eggs, breadcrumbs, cornstarch, tonkatsu sauce

Taken from www.food.com/recipe/japenese-style-crispy-pork-426903 (may not work)