Best Pork Katsu Sando Recipes
PORK KATSU SANDO
Taiki Nakajima opened his food truck after a trip back to his hometown of Tokyo, where he found simple, addictive sandwiches in nearly every convenience store. His favorite was a pork katsu sando, and he has become known for his version: fried panko-crusted cutlets sandwiched between soft white bread with cabbage, tonkatsu sauce and Dijon mustard.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 pork katsu sandos
Number Of Ingredients 10
Steps:
- Using the flat side of a meat mallet or the bottom of a heavy skillet, pound each pork chop until 1/4 inch thick and about 3 1/2 by 6 inches. Season both sides with salt and pepper. Put the flour, egg and panko in 3 separate shallow dishes. Dredge the pork in the flour, shaking off the excess, then dip in the egg and dredge in the panko. Set on a plate.
- Fill a large Dutch oven or other pot with 2 inches of vegetable oil and heat over medium-high heat until it registers 350˚ F on a deep-fry thermometer. Add the breaded pork and deep-fry, turning once, until golden brown, about 4 minutes.
- Spread the tonkatsu sauce on 2 slices of bread. Top with the fried pork, more tonkatsu sauce and then the shredded cabbage. Spread mustard on the other 2 slices of bread and close the sandwiches. Cut in half.
PORK KATSU SANDO WITH HEARTY WINTER GREENS
"Katsu" is a Japanese panko breaded cutlet, usually pork or chicken. It's typically served with "tonkatsu," a zesty brown sauce, and rice. You can also find a sandwich version, served on shokupan, Japanese milk bread, with tonkatsu sauce, and sometimes a finely shredded cabbage salad served on the sandwich or on the side. This is my take on the sandwich version. I serve it on brioche with a spicy mayo, in place of the traditional tonkatsu sauce, and a hearty winter green salad instead of cabbage.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the katsu: Pound the pork loins out with a meat mallet or rolling pin between 2 pieces of plastic wrap to about 1/2-inch-thick and roughly the size of a piece of sandwich bread. Salt and pepper both sides.
- Set up a breading station: Place the flour and some salt in one shallow dish, eggs with a dash of water and a pinch of salt in the second dish and panko in the third dish. Working with one piece of pork at a time, coat the pork in the flour and shake off the excess. Dip in the egg and drain the excess, then dredge in the panko. (Make sure the panko coats all sides.) Transfer to a plate.
- Season the mayo: Whisk together the mayo, vinegar, gochujang, sugar and wasabi in a small bowl until smooth; set aside.
- Fry: In a 12-inch skillet, heat the canola oil over medium-high heat to 325 degrees F. Place the pork in the oil in batches and fry, flipping halfway through, until both sides are golden, 3 to 4 minutes per side. Adjust the heat as necessary. Drain on paper towels and season with salt.
- Assemble: Spread the mayo on the bread. Place the pork on one piece of bread and top with another. Trim the edges to create a square, crustless sandwich. The meat should be fully exposed on the edges, so that you can see the interior. Cut the square in half on the bias. Repeat to make another. Serve the sandos with the salad.
- For the salad: Whisk together the oil, vinegar and mustard in a small bowl. Season with salt and pepper. Toss the endive, frisee and mustard greens in a large bowl and add the vinaigrette; toss.
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