Pork Katsu Sandwich

Ingredients for Pork Katsu Sandwich

• 350g boneless pork loin, fat trimmed 1/4"-thick

• 50g shio koji seasoning

• 2 cucharaditas de sal kosher

• 1/2 small head of green cabbage, core removed, very thinly sliced (about 450g )

• 2 Meyer lemons or regular lemons

• Sal kosher

• 2 huevos grandes, batidos hasta mezclar

• 375g panko (Japanese breadcrumbs)

• 240ml de harina común

• Aceite vegetal (para freír

• aproximadamente 1450 ml)

• Tonkatsu sauce, preferably Bull-Dog, and Dijon mustard (for serving)

• 8 (1/2"-thick) slices milk bread, crusts removed

Slice pork crosswise into 4 medallions. Place between 2 sheets of plastic wrap; gently pound with a meat mallet to 5"-wide pieces.

Whisk koji, salt, and 240ml water in a medium bowl until salt dissolves. Add pork; cover and chill at least 8–24 hours.

Drain pork (no need to rinse off koji if it sticks); set aside. Place cabbage in a medium bowl. Finely grate lemon zest over; slice lemons in half and squeeze in the juice. Season cabbage with salt. Using your hands, toss and squeeze cabbage until slightly wilted, about 5 minutes. Chill until ready to use.

Place eggs, panko, and flour in 3 separate shallow bowls. Whisk 2 tablespoons water into eggs. Line a rimmed baking sheet with paper towels and set a wire rack inside; place near stovetop. Working with 1 piece of reserved pork at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Transfer to another rimmed baking sheet or a platter.

Pour oil into a medium heavy pot to come 2" up sides. Heat oil over medium-high until an instant-read thermometer registers 177°C to 185°C. Carefully lower a piece of pork vertically into skillet, letting it slide away from you into oil until it eventually lies flat. Cook, using tongs to keep meat submerged in oil, until golden brown underneath, about 1 minute. Using tongs, carefully turn over and cook until golden brown on the other side, about 1 minute. Transfer to prepared baking sheet; immediately season with salt. Repeat with remaining pieces of pork.

Drizzle tonkatsu sauce over cutlets. Spread mustard on 1 side of half of bread slices; top with cabbage mixture, then cutlet, sauce side up. Close sandwiches and slice each into thirds.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.