Ibérico Pork Katsu Sando

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

This is my version of a stunning pork katsu sando recipe, the glorious Japanese invention taken to another level when preparing it with crispy fried secreto ibérico pork served in soft white bread with a tasty tonkatsu sauce and shredded white cabbage. A must-try for those who are serious about sandwiches.

25 mins

4 people

Ingredients
Method

8 slices of thick white bread
400g secreto ibérico pork
200g of Panko breadcrumbs
2 eggs
100g plain flour
Vegetable oil for frying
Kewpie mayonnaise, or regular mayonnaise
Japanese mustard or Dijon mustard
¼ small white cabbage, finely shredded
For the tonkatsu sauce:
8 tbsp of ketchup
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp mirin (Japanese sweet wine)
3 tsp Worcestershire sauce
1 clove of garlic, minced
1 tsp of freshly grated ginger

Mix together all the ingredients for the tonkatsu sauce and set aside for at least 30 minutes.
Finely shred the white cabbage and place in a bowl of iced water to crisp up. After 10 minutes, drain and dry on some kitchen paper.
Trim any excess fat and cut into 4 pieces secreto ibérico and season with salt and pepper then coat them in the flour. Beat the eggs in a shallow bowl and spread the Panko breadcrumbs out on a plate. Dip the ibérico pork first into the egg, then into the breadcrumbs, making sure they are well-coated.
In a deep fat fryer or deep, cast iron pan, heat an inch of oil to 180°C.
Fry the pork pieces two at a time for 2 minutes on each side, moving the pieces frequently to ensure even browning. Let the secreto pork rest on a wire rack for a couple of minutes.
Lightly toast the bread and place 4 slices on a chopping board. Spread a thin layer of mustard, followed by a generous layer of mayonnaise. Place a piece of secreto ibérico on top of each slice of bread and top with tonkatsu sauce followed by some shredded cabbage. Top with the remaining slices of bread. Cover with cling film and place a tray with some weight on top to press the sandwiches for 5 minutes.
To serve the katsu sando, trim the crusts from each sandwich to square it off, cut into 4 pieces and serve.

Ingredients

8 slices of thick white bread
400g secreto ibérico pork
200g of Panko breadcrumbs
2 eggs
100g plain flour
Vegetable oil for frying
Kewpie mayonnaise, or regular mayonnaise
Japanese mustard or Dijon mustard
¼ small white cabbage, finely shredded
For the tonkatsu sauce:
8 tbsp of ketchup
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp mirin (Japanese sweet wine)
3 tsp Worcestershire sauce
1 clove of garlic, minced
1 tsp of freshly grated ginger

Method

Mix together all the ingredients for the tonkatsu sauce and set aside for at least 30 minutes.
Finely shred the white cabbage and place in a bowl of iced water to crisp up. After 10 minutes, drain and dry on some kitchen paper.
Trim any excess fat and cut into 4 pieces secreto ibérico and season with salt and pepper then coat them in the flour. Beat the eggs in a shallow bowl and spread the Panko breadcrumbs out on a plate. Dip the ibérico pork first into the egg, then into the breadcrumbs, making sure they are well-coated.
In a deep fat fryer or deep, cast iron pan, heat an inch of oil to 180°C.
Fry the pork pieces two at a time for 2 minutes on each side, moving the pieces frequently to ensure even browning. Let the secreto pork rest on a wire rack for a couple of minutes.
Lightly toast the bread and place 4 slices on a chopping board. Spread a thin layer of mustard, followed by a generous layer of mayonnaise. Place a piece of secreto ibérico on top of each slice of bread and top with tonkatsu sauce followed by some shredded cabbage. Top with the remaining slices of bread. Cover with cling film and place a tray with some weight on top to press the sandwiches for 5 minutes.
To serve the katsu sando, trim the crusts from each sandwich to square it off, cut into 4 pieces and serve.

Add To Basket

Secreto Iberico 1Kg

£28.50

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

Spiced lamb cutlets with preserved...

26 mins

4 people

Barbecued scallops with sweetcorn puree...

44 mins

4 people

Barbecued Potatoes with Romesco and...

30 mins

4 people

Barbecued Pork Chop with Mole...

55 mins

4 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Spiced lamb cutlets with preserved lemon, pomegranate and salsa verde
11 August 2021
Barbecued scallops with sweetcorn puree and sobrasada sausage
9 August 2021
Barbecued Potatoes with Romesco and Saffron Aioli
7 August 2021

Basco is an online Spanish food shop that sources, imports & sells only the finest & most authentic Spanish foods throughout the UK and Europe. Buy Spanish food online with us today, you won't be disappointed.

Explore

Contact us

Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG

Ibérico Pork Katsu Sando