Ginza-Style Chari Haipin (Sweet and Sour Pork Chop)

• 2 Pork loin (for tonkatsu)
• 1 thumb Ginger
• 1/4 tsp Salt
• 1 tbsp Sake
• 1 Egg white
• 1 Green onion
• 1/2 tsp Chinese soup stock base
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 2 tbsp Vinegar
• 1/4 tsp Salt
• 1 Katakuriko

1. Wrap the pork in some plastic wrap and use a rolling pin to roll it out to about 1 cm thickness.
2. Rub the grated ginger and ingredients onto the meat.
3. Next, rub with egg white, coat in katakuriko, and fry in oil until crispy.
4. Make the sauce in a small pot.
5. Heat 100 ml of water and the ingredients.
6. Once it begins to boil, add katakuriko mixed with water to thicken the sauce.
7. Cut the fried pork into bite-sized pieces and transfer to a plate.
8. Top with the sauce from Step 4 and garnish with chopped green onions.

loin, ginger, salt, sake, egg, green onion, chinese soup stock base, sugar, soy sauce, vinegar, salt, katakuriko

Taken from cookpad.com/us/recipes/167676-ginza-style-chari-haipin-sweet-and-sour-pork-chop (may not work)