Katsu Pork Sando

Serves 2

Time 30 minutes

Ingredients

4 slices of white bread, thick and soft, crust removed 

2 boneless pork chops, large (4 cm thick, really important)

100g of Panko breadcrumbs

1 egg

2 tbsp of plain flour

Vegetable oil, for frying

1 tbsp Kewpie mayonnaise

1 tsp Japanese mustard, or Dijon mustard

1 tsp wasabi

¼ small white cabbage, finely shredded

Tonkatsu Sauce

4 tbsp of ketchup

3 tsp Worcestershire sauce

1½ tsp soy sauce

¼ tsp garlic powder

¼ tsp English mustard powder

Method

Preheat the oven to 200°C.

Mix together all the ingredients for the tonkatsu sauce and set aside.

Finely shred the white cabbage and place it in a bowl of iced water to crisp up. After 10 minutes, drain and dry in a salad spinner or on kitchen paper.

Season the pork chops with salt and pepper then coat them in the flour. Beat the egg in a shallow bowl and spread the Panko breadcrumbs out on a plate. Dip the chops first into the egg, then into the breadcrumbs, making sure they are well-coated.

In a deep fryer or deep cast iron pan, heat an inch of oil to 160°C.

Fry the chops, flipping carefully every few minutes to ensure even golden browning.

Finish the cooking of the pork in the oven for 5-6 minutes until cooked through in the middle.  

Mix together the wasabi, mustard and kewpie mayo.

Spread 2 pieces of the bread with a thin layer of mustard mayo mixture, and the other slice with tonkatsu ketchup. Place some cabbage on top of the tonkatsu sauce and top with a pork chop.

Finish with the remaining slices of bread, cut each sandwich in half and serve.