Pork Katsu Sando

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 1272
• Protein: 50 g
• Carbs: 108 g
• Fat: 71 g

Ingredients

• 600 g Pork shoulder blade ( in two thick slices )
• 8 piece White bread ( thick slices, crusts removed )
• 200 g White cabbage ( finely shredded )
• 2 piece Egg ( beaten )
• 60 g Wheat flour
• 1000 ml Sunflower oil ( for frying )
• 4 tbsp Japanese mayo
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 120 g Panko breadcrumbs
• 4 tbsp Tonkatsu Sauce

Instructions

1. Preparing the cabbage

   Shred the white cabbage very finely, almost like hair. Plunge into ice water so it becomes very firm and crunchy. Drain thoroughly.

2. Tenderizing the meat

   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. Breading the pork

   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. Frying

   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. Assembly

   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.

Chef's tips

• 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.

Storage

Eat immediately. The breading loses its crispness as it cools.