Breaded and fried

Tonkatsu with hoisin and gochujang glaze

Japanese breaded pork meets Chinese and Korean sauces in this sweet-salty-spicy dish that you'll want to enjoy with plain white rice.

Cook time: 10

Servings: 3 people

Salt and pepper pork chops (Cantonese-style)

Velveting the pork makes the meat moist and tender. Frying twice, first over medium heat and a second time over high heat, gives the pork the crispiest crust.

Cook time: 15

Servings: 4 people

Crispy cauliflower with chili lemon sauce

Cauliflower florets tossed with egg white, salt, pepper and potato starch are deep fried until crisp then drizzled with homemade chili lemon sauce.

Cook time: 10

Servings: 4 people

Tonkatsu

Japanese fried panko-coated pork cutlet. Golden and ultra crisp, it is served with tonkatsu sauce made with Worcestershire sauce, ketchup, oyster sauce and sugar.

Cook time: 10

Servings: 6 people

Cheese-stuffed tuna and potato balls

Grated boiled potato is mixed with tuna flakes, formed into balls, stuffed with cheese, rolled in panko and fried until golden. Enjoy as a side dish, appetizer or snack.

Cook time: 30

Servings: 4 people