Preparation time
20 Minutes
Cooking time
10 Minutes
Serves
4
Pinot Grigio’s fresh citrussy acidity means it’s a great choice with the fried pork at the heart of this delicious sandwich.
INGREDIENTS
4 pork loin steaks
Salt and freshly ground black pepper
2–3 tbsp plain flour
1 ¼ cups (95g) panko breadcrumbs
1 egg
1 tsp grapeseed or peanut oil, for egg
¼ cup vegetable oil, for frying
½ small green cabbage (266g), finely shredded
8 slices shokupan (Japanese milk bread)
1 tbsp softened butter
2 tsp hot English mustard
Tonkatsu sauce
¼ cup tomato ketchup
2 tbsp (40ml) Worcestershire sauce
1 tbsp (20ml) oyster (or soy) sauce
¼ tsp English mustard
Lemon sesame dressing
2 egg yolks
Pinch ground white pepper
Large pinch salt
1 tsp (5ml) toasted sesame oil
1 cup (250ml) extra virgin olive oil
1 tbsp (20ml) lemon juice, approximately
2 tbsp white sesame seeds, toasted
Words Libby Travers
Recipes Lyndey Milan
Photography John Paul Urizar
Styling Michaela Le Compte
Food Prep Sarah-Jane Hallett
METHOD
1. For the tonkatsu sauce: combine all ingredients.
2. For the dressing: blend or process egg yolks, pepper and salt until combined. With motor running, add the oils in a thin stream until the mixture is thick. Transfer the mixture to a bowl and add lemon juice to taste then thin down with 2 teaspoons water to a mayonnaise consistency if necessary. Stir through the sesame seeds.
3. Trim excess fat if necessary from pork leaving a good selvedge. Make a few slits on the connective tissue between the meat and fat (to help keep flat).
4. Place flour and panko in two shallow dishes. In another shallow dish, whisk together egg and oil (helps breadcrumbs adhere). Dredge the pork in the flour. Shake off any excess then dip into the egg mixture. Finally, dredge in the panko, pressing so it adheres to the meat.
5. Lay 4 slices shokupan flat and spread each with 1 teaspoon butter and ½ teaspoon mustard. Drizzle some tonkatsu sauce on the other slices of bread.
6. Mix together 1/3 cup lemon sesame dressing and the cabbage and divide between the bread slices spread with mustard and butter.
7. Place a medium frying pan over medium heat and add oil. Heat to 170°C (or test with wooden spoon to see if it bubbles). Cook pork two pieces at a time, for at least 2 mins before turning. Cook until golden brown on both sides, approx. 5 mins total. Drain on paper towel. Repeat with other steaks.
8. Place the pork on top of the cabbage. Top with the other slice of bread. Place the sandwich between two plates for 5–10 mins if desired. Trim crusts and cut as desired and serve.
Lyndey’s note: Pork loin steaks are available in packs in the supermarket.
If you buy bigger pork chops, pound with a meat tenderiser or use the back of a knife and pound in a crisscross pattern then push back into its original shape.
Leftover dressing can be stored in the fridge used on salads. Shokupan is thick, fluffy white bread and is available at Japanese food stores.
WINE MATCH
Pinot Grigio