How to make a pork katsu sandwich

Ingredients (Serves 10)

Pork

  • 10 x 150g pork loin steaks
  • 400g plain flour
  • 4 eggs
  • 600g panko breadcrumbs
  • 500g white cabbage, shredded
  • 10g sesame seeds
  • 160g Japanese mayonnaise
  • 20 slices thick white bread
  • 160g Japanese tonkatsu BBQ sauce
  •  100g micro sprouts,

Soy ginger dressing  

  • 250mls light soy sauce
  • 125mls mirin
  • 40g finely grated ginger
  • 10g white sugar
  • 15mls lemon juice
  • 250mls olive oil

Pork

  1.  Place pork between sheets of plastic wrap and flatten with a mallet or rolling pin until approximately 1.5cm thick.
  2.  Place flour, eggs and panko crumbs in separate bowls.
  3. Season flour and add a little water to eggs, whisking to make an eggwash.
  4.  Dip pork in flour, then egg and panko crumbs. Refrigerate for 15 minutes.

Soy ginger dressing

  1.  To make dressing whisk together all ingredients until fully combined.

To serve

  1.  Toss cabbage with sesame seeds and 200mls soy ginger dressing.
  2.  Fry pork in oil for approximately 3 minutes each side until golden and cooked through. Drain.
  3.  Spread mayonnaise on bread. Top with pork and tonkatsu sauce. Cut crusts off bread and cut sandwiches into fingers. Serve with cabbage salad, garnished with micro sprouts. Note: Alternatively serve soy and ginger cabbage slaw on sandwiches with pork.

Cost per plate approx $5.10*