Tonkatsu (Japanese pork cutlet)

Method

(This recipe was kindly provided by Linley Valley Pork.)

Remove the bone from the pork cutlets by slicing lengthways along the edge of the bone. Lay the pork cutlets out on a large plate or tray. Sprinkle each side liberally with salt. Allow to sit for 15 minutes or until the salt dissolves. Squeeze lemon juice over the shredded cabbage.

Place the panko breadcrumbs, flour and eggs in separate large bowls. Dip each piece of pork into the flour, then egg and then coat in the breadcrumbs.

Pour about a centimetre depth of oil into a large frying pan over medium heat. Cook the pork cutlets (in batches, depending on the size of your pan) for about seven minutes, turning occasionally to ensure an even golden colour. Drain on paper towel and season with a little extra salt.

Cut four slices of bread, each about 3cm thick (they will look overly thick at this stage, but will be compressed later on). Evenly spread Tonkatsu sauce onto two slices, and hot mustard onto the other two slices. Add an even layer of cabbage, then top with the cooked pork cutlet and close the sandwich.

Place a piece of baking paper, followed by a heavy baking tray, on top of the sandwiches. Press down gently and allow the sandwiches to ‘set’ for 10 minutes. Remove the tray and slice the crusts off, then slice the sandwiches in half to serve.