Pork Katsu Sandwich
Layers of crunchy golden pork, crisp lettuce, colourful carrot and red cabbage come together between slices of pillowy soft bread, all tied together with creamy mayo and tangy tonkatsu sauce. Perfect for lunch, this Japanese-inspired delight is more than just an everyday sandwich, it’s something extra delicious.
How long will it take?
40 minutes
What’s the serving size?
2
What do I need?
For the Pork Katsu
- 2 boneless pork loin steaks, about 150g each
- Salt and freshly ground black pepper, to season
- ½ cup plain flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Sandwich
- 1 cup finely shredded red cabbage
- 1 cup julienned carrot 4 thick slices of soft white sandwich bread
- Salt
- 4 lettuce leaves
- 2–3 tbsp Japanese mayonnaise (e.g. Kewpie)
- 2 tbsp tonkatsu sauce or barbecue sauce
How do I make it?
- Season pork with salt and pepper.
- Dredge each piece of pork in flour, then dip in beaten egg, and coat thoroughly with panko breadcrumbs.
- Heat oil in a frying pan over medium-high heat. Fry pork for 3–4 minutes per side until golden brown and cooked through. Drain on paper towel.
- Prepare the vegetables by adding cabbage and carrot to separate bowls. Add a pinch of salt to each bowl and toss. Set aside for 5 minutes, then gently squeeze out excess moisture.
- Lay out two slices of bread and spread a thin layer of Japanese mayonnaise on each.
- Layer with red cabbage, pork, carrot, and lettuce, drizzling the pork with tonkatsu or barbecue sauce.
- Top with the remaining bread slices.
- Tightly wrap each sandwich in baking paper. Let sit for 5–10 minutes to set.
- Slice in half with a sharp knife to reveal the colourful layers.
TOP TIPS
- For extra flavour, mix a bit of wasabi into the mayonnaise.
- You can also use chicken or tofu katsu for an alternative version.
