serves
2
prep
20 minutes
cook
10 minutes
difficulty
Mid
serves
2
people
preparation
20
minutes
cooking
10
minutes
difficulty
Mid
level
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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
- 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.
- 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.
- Combine the tonkatsu sauce, Japanese mayonnaise and mustard.
- 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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
