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
- 陆 cup potato starch (sometimes called sweet potato starch)
- 1/2 cup panko breadcrumbs
- 1 beaten egg
- Sriracha mayo for serving
Instructions:
- 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.
- Marinade pork with garlic, sugar, soy sauce, Shaoxing wine, and five spice powder.
- Coat pork in potato starch, then egg, then panko breadcrumbs.
- Heat pan on medium heat and add 1/4 inches of oil.
- Fry pork chop for 3 minutes on each side. When done, take out and drain oil on a paper towel.
- 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!