🍽️
Food/Recipe
Belly katsu sando
Prep20 mins
Cook30 mins
Total50 mins
🌍 Japanese🍽️ Main Course👥 2 servings
Ingredients
- 400g pork belly, skin off
- 1 cup panko breadcrumbs 🍞
- 1/2 cup all-purpose flour 🍚
- 1 egg, beaten 🥚
- 2 tbsp vegetable oil 🛢️
- 4 slices shokupan bread 🍞
- 2 tbsp Japanese mayonnaise 🍶
- 2 tbsp tonkatsu sauce 🥫
- 1/4 cup shredded cabbage 🥬
Instructions
- Slice pork belly into 1/2-inch thick cutlets.
- Prepare three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Dredge each pork cutlet in flour, then dip in egg, and finally coat with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat. 🔥
- Fry the pork cutlets for 3-4 minutes per side, or until golden brown and cooked through. ♨️
- Remove from skillet and drain on paper towels.
- Lightly toast the shokupan bread slices. 🍞
- Spread Japanese mayonnaise on one slice of bread and tonkatsu sauce on the other.
- Place shredded cabbage on the mayonnaise side.
- Top with the pork cutlet and the other slice of bread. 🥪
- Cut the katsu sando in half and serve immediately. Enjoy! 🎉
