Katsu sando

Ingredients

• 2 pieces pork loin with fat on 
• pinch of salt and pepper
• 2 eggs 
• 1 cup plain flour 
• 1 cup panko bread crumbs 
• vegetable oil for deep frying
• 4 slices shokupan or soft white sandwich bread
• Japanese mayonnaise 
• 1 cup shredded cabbage

Sauce

• ¼ cup tonkatsu sauce
• 2 tbsp Japanese mayonnaise
• 1 tsp mustard

Instructions

1. Use a mallet to flatten pork chops to 1 cm thick. Season with salt and pepper on both sides. Make an egg wash by whisking the egg with one tablespoon of water. Lightly dust in the flour, then dip in the egg wash, followed by the panko breadcrumbs.
2. Heat vegetable oil to 160°C in a large frypan. Slowly shallow fry the pork for 6-8 minutes, turning so it’s light brown on all sides and cooked through. Remove from the oil and place on a wire rack to cool for a few minutes.
3. Combine the tonkatsu sauce, Japanese mayonnaise and mustard.
4. Spread a teaspoon of Japanese mayonnaise on 1 side of each of your slices of bread. Place mayonnaise side down in a hot, dry frypan and toast on the mayonnaise side for 1-2 minutes. Remove from the pan and spread the tonkatsu sauce mixture over the bread. Add the pork, more sauce, shredded cabbage, spread tonkatsu sauce on the top piece of bread, place over the cabbage and halve. Repeat with the remaining ingredients to make 2 large sandwiches.

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.