Pork Katsu Sando
Ingredients
- 600 gPork shoulder blade (in two thick slices)
- 8 pcWhite bread (thick slices, crusts removed)
- 200 gWhite cabbage (finely shredded)
- 2 pcEgg (beaten)
- 60 gWheat flour
- 1,000 mlSunflower oil (for frying)
- 4 tbspJapanese mayo
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
- 120 gPanko breadcrumbs
- 4 tbspTonkatsu Sauce
Method
Soft white bread enclosing a juicy pork neck, protected by an ultra-crispy breading. The acidity of shredded cabbage and the depth of tonkatsu sauce balance the richness of the fry.
- 1
Shred the white cabbage very finely, almost like hair. Plunge into ice water so it becomes very firm and crunchy. Drain thoroughly.
- 2
Cut two thick slices of pork neck. Lightly score the fat on the edges to prevent curling. Pound with a rolling pin to even out the thickness. Season with salt and pepper.
- 3
Dredge the slices in wheat flour, then in beaten egg, and finally in panko. Press firmly so the breading adheres well and forms a thick crust.
- 4
Heat sunflower oil to 170°C. Fry the pork. When the breading is a deep golden brown and the meat offers slight resistance to the touch, it is cooked. Let rest on a wire rack.
- 5
Lightly toast the white bread. Spread with Japanese mayonnaise and tonkatsu sauce. Layer the cabbage, then the meat. Close and press under a weight for 2 minutes before slicing off the crusts.
Frequently asked questions
How do you get this dish right?
- Do not skip pressing the sandwich: it allows the sauce to soak into the crumb without making it soggy.
- The cabbage must be iced: the thermal shock guarantees the crunch.
- Pork neck is better than loin for sando as it stays juicy even after frying.
How long does this dish keep?
Eat immediately. The breading loses its crispness as it cools.
