Pork tonkatsu sandwiches

Pork tonkatsu sandwiches

Earl Carter

Tonkatsu refers to crumbed and deep-fried pork cutlet. In specialist tonkatsu restaurants in Japan, you are given a choice between various grades of pork before it is crumbed and fried. Often the pork is served on its own with a garnish of shredded cabbage and a bowl of the house special tonkatsu sauce. Another popular way is to serve the fried pork in a simple sandwich of ‘fake’ white bread. Indulgent, wrong and incredibly delicious!


Quantity Ingredient
400g pork loin, skin off and sliced into 4 even slices
sea salt
35g plain flour
2 eggs, lightly beaten
60g panko breadcrumbs
80ml grapeseed oil
8 slices thick-cut white bread
40g butter, softened

Tonkatsu sauce

Quantity Ingredient
1/2 onion, finely chopped
1.5cm piece fresh ginger, grated
1 garlic clove, crushed
3 carrots, finely chopped
1 celery stalk, finely chopped
1/2 granny smith apple, peeled and grated
90ml tomato sauce
70ml worcestershire sauce
80ml rice wine vinegar
2 1/2 tablespoons mirin
1/4 teaspoon ground allspice
pinch ground cinnamon
pinch ground cloves
55g brown sugar
1 teaspoon dijon mustard
100ml water


  1. To make the tonkatsu sauce, combine all the ingredients in a large saucepan. Bring the mixture to the boil and then reduce the heat to a simmer. Cook gently for 20 minutes, stirring occasionally with a wooden spoon. Remove from the heat and leave to cool to room temperature. Purée the sauce in a blender or food processor or with a hand-held blender, before passing it through a fine sieve.
  2. Lightly season the pork slices with sea salt and refrigerate for 10 minutes.
  3. Place the flour, egg and breadcrumbs in separate shallow bowls.
  4. Remove the pork from the refrigerator and pat dry with paper towel. To crumb, dip a piece of the pork loin first in the flour, then in the beaten egg and finally in the breadcrumb mixture, pressing so that the crumbs adhere. Repeat this process with each piece of pork and return the crumbed pork to the refrigerator.
  5. In a shallow frying pan heat the grapeseed oil over medium heat. When hot add two of the pork loins and cook until golden, about 3 minutes. Turn the pork loins over and continue to cook for a further 3 minutes or until golden, adding more oil if necessary. Remove the cooked pork and repeat the process with the other 2 crumbed pork loins.
  6. Lightly butter each slice of bread and spread 4 slices with 1 teaspoon each of tonkatsu sauce. Season the pork and place it on the bread. Top each piece of pork with 1 teaspoon of tonkatsu sauce and the remaining slices of bread.
  7. Place a plate on each sandwich to gently press down on the sandwiches. Leave the plate on the sandwiches for 30 seconds to ‘set’ them.
  8. Remove the crusts and slice the sandwiches in half. Serve immediately.
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