20 minute Tonkatsu recipe

Fusion recipe between Japanese Tonkatsu and Taiwanese pork chop to get that airy juicy crunch and Chinese infused flavors from the marinade.

Ingredients:

• 2 pork chops
• 2 cloves of garlic
• 1/2 tbsp sugar
• 1.5 tbsp soy sauce
• 1/2 tbsp Shaoxing wine
• 1/4 tsp five spice powder
• ½ cup potato starch (sometimes called sweet potato starch)
• 1/2 cup panko breadcrumbs
• 1 beaten egg
• Sriracha mayo for serving

Instructions:

1. Cut 3-4 slits in the pork chop to prevent the fat from curling. Pound the pork chop to flatten to 1/4 inches thick.
2. Marinade pork with garlic, sugar, soy sauce, Shaoxing wine, and five spice powder.
3. Coat pork in potato starch, then egg, then panko breadcrumbs.
4. Heat pan on medium heat and add 1/4 inches of oil.
5. Fry pork chop for 3 minutes on each side. When done, take out and drain oil on a paper towel.
6. Serve with rice, shredded cabbage (great with sesame dressing), and squeeze some lemon juice on the pork. I like to dip the pork in Sriracha mayo. Enjoy!