Pork Katsu

Coating the pork with fluffy panko instead of regular bread crumbs gives it an extra-crunchy exterior, and keeps the meat juicy and tender. And the sweet-tangy sauce gives it a jolt of bright, zesty flavor.

Make the sauce: Combine Worcestershire, ketchup, mirin, tamari, molasses, sugar, and fresh ginger until well blended.

Dredge the pork cutlets in flour, egg and panko breadcrumbs.

Fry cutlets until golden, about 2 minutes on each side.  Transfer to paper towel-lined plate to drain. Repeat with remaining cutlets.

Serve with shredded cabbage, lemon wedges, and sauce.

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