Ginza-Style Chari Haipin (Sweet and Sour Pork Chop)

Ginza-Style Chari Haipin (Sweet and Sour Pork Chop)

This is a crispy fried pork chop with a sweet and sour sauce. It's got a great taste that you won't be able to resist. Tonkatsu is great, but how about jazzing it up once in a while?

Ingredients: 2 servings

Pork loin (for tonkatsu)
1 thumb
1/4 teaspoon
1 tablespoon
Egg white
Green onion
to taste
☆Chinese soup stock base
1/2 teaspoon
1 scant tablespoon
☆Soy sauce
1 tablespoon
2 tablespoons
1/4 teaspoon
as needed


1. Wrap the pork in some plastic wrap and use a rolling pin to roll it out to about 1 cm thickness.
2. Rub the grated ginger and △ ingredients onto the meat.
3. Next, rub with egg white, coat in katakuriko, and fry in oil until crispy.
4. Make the sauce in a small pot. Heat 100 ml of water and the ☆ ingredients. Once it begins to boil, add katakuriko mixed with water to thicken the sauce.
5. Cut the fried pork into bite-sized pieces and transfer to a plate. Top with the sauce from Step 4 and garnish with chopped green onions.

Story Behind this Recipe

When I worked in the Ginza area of Tokyo, I ate this often during the 12 o'clock rush. I tried to replicate the dish that I always used to have. It might be different from the real thing, but it's still quite delicious!