Japanese-Style Crispy Pork

We had some pork chops in the fridge, and I found this recipe for them. I served them with cucumber spears and edamame. The sauce that is included in the recipe is absolutely delicious and perfect for this pork dish. The pork turned out so flavorful, tender and crispy. I added a little Sriracha to the sauce to add some heat!

Here's the recipe adapted from Food Network Magazine

Ingredients:

• 1 pound thin-cut boneless pork chops or cutlets, trimmed
• Kosher salt
• 2 tablespoons Chinese rice wine, sake or sherry
• 1 1/2 teaspoons finely grated peeled ginger
• 1 medium English cucumber
• 1 bag of frozen Edamame
• 1/2 to 1 teaspoon sugar
• 2 teaspoons rice wine vinegar
• 1 1/2 teaspoons red pepper flakes
• 3 large eggs
• 2 cups panko (Japanese breadcrumbs)
• 3/4 cup cornstarch
• Canola oil, for frying (or peanut oil if you have it)
• 1/4 cup tonkatsu sauce (a sweet-spicy Japanese dipping sauce, sold near the soy sauce; or make your own by mixing 3 tablespoons each ketchup, Worcestershire sauce and sugar with 1 1/2 tablespoon water and 1 tablespoon Sriracha.)
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• Directions:
• 1. Start boiling a pot of water for the edamame. 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, and quarter the cucumber; 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. Pour edamame into boiling water. Cook according to package directions. When finished cooking, drain.
  4. 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 the panko. 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. Drain on a paper-towel-lined plate.
  5. Sprinkle the cucumbers and edamame 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 edamame, cucumbers and sauce.