I'm originally from a city in Japan called Nagoya, where we are proud of our regional cuisine, and this is one of the most well-known dishes. It's basically pork breaded with panko (Japanese-style bread crumbs), and deep-fried, and served with a miso sauce. Here's the recipe (sorry, again in Japanese - future improvement for my blog!). I like to use pork tenderloin because it's usually more moist and tender than other parts of the pig, but you can use other parts if you wish. However, it is important that you go to your local Japanese/Asian grocery store to look for panko, because normal bread crumbs won't create the right texture.
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