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Pork katsu mustard apple & cabbage sando

White bread, no crusts and beer. It's the konbini way.



Pork Katsu

2 ethically raised boneless pork chop

1 free range egg

plain flour

panko breadcrumbs

canola oil

Sandwich Filling

green apple

yuzu juice

white cabbage, finely shredded

dijon mustard

4 slices of white bread, thick cut


Pork Katsu

Between two sheets of baking paper, bash out the pork chops to make them thinner for faster cooking.

Dust the flattened pork chops with plain flour evenly on both sides, dredge in the seasoned, whisked egg and then into the panko, pressing the breadcrumbs firmly into the pork chops.

On a low to medium heat, bring a heavy based frypan to temperature with a generous amount of canola oil. To test the heat of the oil, toss in a bit of panko and see how quick it sizzles, if it doesn't do anything wait a little longer, if it burns, turn it down! Once ready, carefully place in the crumbed pork away from you so not splash yourself. Fry until golden brown on both sides, making sure that the inside is cooked through.

Drain on a wire rack, so the crumb doesn't turn soggy and remains crisp. While the katsu cools, start on the fillings.


Sandwich Filling

Using a sharp knife, thinly slice the green apple and set aside in a bowl of water with a few splashes of yuzu juice to stop it from browning.

Finely shred the cabbage, set aside.


To Serve

Spread the dijon mustard on both sides of the thick cut slices of white bread.

Build the sandwich starting with the drained apple slices, cabbage and katsu. Trim the crusts and cut into thirds (or halves, depending on the size of your bread).

Sit the sandwiches so the filling is facing up on a plate and enjoy with a cold beer.



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