Best Pork Katsu Sandwich Recipe | Crispy Katsu Sando with Homemade Tonkatsu Sauce

panko breadcrumbs

🥗Healthier: ground oats

💰Cheaper: regular breadcrumbs

Ground oats provide crunch with fewer calories.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: soy sauce

Homemade sauce can reduce sugar and cost.

white bread

🥗Healthier: whole grain bread

💰Cheaper: store brand white bread

Whole grain adds fiber, while store brand is budget-friendly.

Soak the shredded cabbage in water for 1–2 minutes to make it nice and crisp.

Drain the water from the cabbage well.

Pat the pork loin dry to remove any excess moisture.

Make small cuts along the border between the fat and lean parts of the pork, cutting through the muscle with the tip of the knife.

Sprinkle salt and pepper on both sides of the pork.

Gently pound the pork with the back of a knife to reshape it to its original form.

Lightly coat the pork with cake flour.

Coat the pork with beaten egg.

Coat the pork with panko breadcrumbs.

Heat oil to about 170°C (340°F).

Fry the pork for about 3-4 minutes.

Flip the pork and fry for another 2 minutes.

Prepare the tonkatsu sauce by mixing 40g ketchup, 40g Japanese Worcestershire sauce, 16g soy sauce, and 6g honey, and add toasted sesame seeds to taste.

Assemble the pork katsu sandwich.

Cooking Techniques

Spice Level:

Allergens