RECIPE: Ponzu Katsu Sando (Breaded Pork Sandwich)
This savory sandwich pairs crispy tonkatsu (breaded pork) with the refreshing crunch of thinly sliced cabbage. The sauce, made with ponzu and whole grain mustard, cuts through the richness of the fried pork and also adds a tangy twist!
Servings: 2 sandwiches
Ingredients:
- 2 slices of pork loin (thickly sliced)
- Umami dashi salt and pepper* (to taste)
- Frying oil (as needed)
- 50g cabbage (julienned)
- 4 slices bread
Breading:
- 2 Tbsp flour (to make this gluten-free try using rice flour or gluten-free flour)
- 1 egg
- 1 tsp vegetable oil
- 40g gluten-free “panko” rice flakes*
Sauce:
- 1 Tbsp yuzu ponzu* (can be substituted by Chuno sauce, tonkatsu sauce, or Worcestershire sauce)
- ½ Tbsp whole grain mustard
Instructions:
- Cut slits between the meat and fat of the pork loin then season both sides with umami dashi salt and pepper.
- Separately, place the flour in a bowl. In another bowl, crack the egg and whisk with 1 tsp vegetable oil. Pour the panko rice flakes into a third bowl.
- One at a time, coat the pork loins with flour, then dip into the egg mixture and coat well. Then dip into the panko rice flakes and gently press the flakes into the pork, making sure to evenly cover both sides. Shake off excess and repeat with the other pork loin.
- Pour ~5cm (2”) of frying oil into a pot and heat to 150°C (300°F). Add the breaded pork loins and fry for about 4 mins. Remove and set aside. Increase the heat of the oil to 180°C (350°F) and fry for another 2 mins. When browned and cooked all the way through, remove from the oil and set on a paper towel or wire rack to drain off excess oil.
- In a small bowl, mix the shiitake and kabosu citrus ponzu with whole grain mustard to create a sauce. Using the tonkatsu (cooked breaded pork from step 4), create a sandwich with the sauce, cabbage and two slices of bread. Repeat to make two sandwiches and enjoy!
*Available for single item purchase at our Market: Michi no Eki
