If you’ve not tried a katsu sando yet then you’re in for a treat! On paper it’s just a pork sandwich but in reality it is anything but. The soft bread, crispy breadcrumb coating, juicy pork, crunchy fennel and herby sauce come together in a symphony that Mozart would be proud of! Give it a go and I guarantee you won’t be disappointed

Ingredients -

2 Pork loins

Panko breadcrumbs

4 tbsp flour

1 egg, whisked

Milk bread loaf (soft white tin loaf if you can’t find it)

Vegetable oil for frying

Salt and pepper

Gremolata Mayonnaise -

2 egg yolks

1 tbsp mustard

140ml olive oil

1 garlic clove, minced

1 handful flat leaf parsley

Lemon zest and juice

Method -

Heat vegetable oil to 160 degrees. Season the pork with salt and pepper. Dust these slices in flour and then dip in the egg wash, this creates a kind of glue which the breadcrumbs can stick to. Dip these in the breadcrumbs until fully coated. Fry in the oil until the internal temperature reaches 140 degrees (it will hit 145 degrees as it’s resting). Rest for 5 minutes.

In a blender blend the egg yolks, mustard and the olive oil adding the oil slowly to fully incorporate. Then simply add garlic, parsley and lemon to taste

Slice the pork into thick strips along with bread and serve dressed liberally with the gremolata mayonnaise. We also served with a saffron pickled fennel which added an incredible crunch