Japanese breaded pork

Ingredients:

• 450 g natural boneless pork cutlets, trimmed of excess fat and thinly sliced
• Salt
• 2 tbsp. l. Chinese rice wine, sake or sherry
• 1.5 tsp finely grated peeled ginger
• 2 medium cucumbers
• 1/2 - 1 tsp sugar
• 2 tsp rice wine vinegar
• 1.5 tsp red pepper flakes
• 3 eggs category CO
• 2 cups panko (Japanese breadcrumbs)
• 3/4 cup cornstarch
• Peanut oil for frying
• 1/4 cup tonkatsu sauce (a sweet and spicy Japanese dipping sauce that you can buy where you buy soy sauce, or make your own by mixing 2 tablespoons each of ketchup, Worcestershire sauce, and sugar with 1 tablespoon of water)

Preparation:

1. Season the pork with salt. Mix rice wine with a teaspoon of ginger and brush the mixture over the meat. Stack the cutlets and let them sit for a while.
   
   Peel the cucumber, cut into quarters, and remove the seeds. Cut into 4 wedges. Mix the sugar and vinegar. In a skillet over medium heat, toast the red pepper flakes with a tablespoon of salt for about 4 minutes.
2. In a shallow bowl, beat the eggs with 1/2 cup of water. In two separate shallow bowls, pour breadcrumbs and corn starch.
   
   Dredge each piece of pork in cornstarch, dip in egg, and then coat in panko. Heat peanut oil in a large skillet over high heat to a depth of 0.5 cm.
3. Fry the pork in batches until golden brown, 3-4 minutes per side. Place on a paper towel-lined plate to absorb excess fat.
   
   Sprinkle the cucumbers with a little seasoned salt. In a bowl, combine the tonkatsu sauce and the remaining 1/2 teaspoon of ginger. Serve the pork with the cucumbers and sauce.