Japanese-Style Crispy Pork

• 1 lb thin-cut boneless pork chops or 1 lb pork cutlet, trimmed
• kosher salt
• 2 tablespoons rice wine, sake or 2 tablespoons sherry wine
• 1 1/2 teaspoons finely grated peeled ginger
• 2 medium cucumbers
• 1/2 - 1 teaspoon sugar
• 2 teaspoons rice wine vinegar
• 1 1/2 teaspoons red pepper flakes
• 3 large eggs
• 2 cups panko breadcrumbs (Japanese breadcrumbs)
• 3/4 cup cornstarch
• peanut oil, for frying
• 1/4 cup Tonkatsu sauce (a sweet-spicy Japanese dipping sauce, see above to make your own)

1. Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside.
2. 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.
3. 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.
4. 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.

thin, kosher salt, rice wine, ginger, cucumbers, sugar, rice wine vinegar, red pepper, eggs, breadcrumbs, cornstarch, peanut oil, tonkatsu sauce

Taken from www.food.com/recipe/japanese-style-crispy-pork-420555 (may not work)