Juicy crumbed pork cutlets between two slices of squishy soft bread, the pork katsu sando is the ultimate lunchtime sandwich.
The pork katsu sando is absolutely one of my favourite sandwiches, which is why it's here as the third post of the Sando Series. I've been to Japan twice and can definitely say I did not eat enough crumbed pork cutlets during my time there. Thanks to COVID, for the time being, making it at home will have to do. Pork katsu is fantastic on its own, drizzled generously with tonkatsu sauce with a side of crunchy cabbage. This meal could arguably be made better slapped between two slices of Japanese milk bread.
I found it difficult to find milk bread readily available for purchase, even at my local Japanese bakery. If you don't have time to make it yourself (I did not) then you could substitute with very fresh, soft white bread. Which is exactly what I did. I opted to make my own tonkatsu sauce, using chef Tim Anderson's recipe, however you can purchase the pre-made bottled variety at your supermarket or Asian grocer. I'd recommend the Bull-Dog brand.
This sandwich is a little bit of effort, but well worth it. Not only does is taste delicious, but it's an impressive little number. If you're going to eat one sandwich this week, this is the one.
If you've been enjoying the Sando Series and making these sandwiches yourself, I'd love to see them over on Instagram. Please tag me so I can see!
Pork Katsu Sando
Ingredients
Pork katsu
- 2 pork cutlets bone removed
- ¼ cup all purpose flour
- 1 large egg lightly whisked
- ¾ cup panko crumbs
- 1 cup vegetable oil
Sandwich
- 4 thick slices 2.5cm thick of white bread or Japanese milk bread, crusts removed
- 2 cups shredded Chinese wombok cabbage
- 3 tablespoon tonkatsu sauce
- 1 tablespoon Kewpie mayonnaise
- 1 teaspoon hot English mustard
Instructions
- Preheat oven to 180ºC. Place vegetable oil in a frypan over high heat.
- To make the pork katsu, place the raw fillets between two sheets of grease-proof paper and hammer with a rolling pin or meat mallet until they are 1.5 centimetres thick.
- Dip fillets into flour coating them lightly on all sides. Then dip into lightly whisked egg, allowing any excess to drip away. Finally, coat thoroughly in panko crumbs.
- Place pork fillets into hot oil and fry until golden and crunchy - approximately 3-4 minutes on each side. Place fillets on to a baking tray and bake in the oven for 15 minutes to ensure fillets are cooked all the way through.
- To assemble sandwich. whisk together kewpie mayonnaise and hot mustard. Spread on to one slice of white bread. Pile with shredded cabbage.
- Drizzle tonkatsu sauce on top of pork katsu fillet. Place on top of cabbage, and then top with bread. Skewer sandwich to keep it together. Serve immediately.
Notes
- I prefer wombok cabbage for my pork katsu sandos, however usually white cabbage is used.
Looking for more sandwiches in this Sando Series? See them here.
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