Japanese-style Pork Sandwich

Ingredients

In this Japanese-style adaptation, the Bocadillo de lomo is transformed into a pork katsu sandwich. The original Spanish dish typically uses thinly sliced pork loin, while the Japanese version uses pork cutlets that are breaded and deep-fried. Additionally, the Japanese-style sandwich incorporates flavors and ingredients commonly found in Japanese and Chinese cuisines, such as umami-rich sauces and fresh vegetables. We alse have the original recipe for Bocadillo de lomo, so you can check it out.

• 4 pork loin cutlets (150g each) (5.3 oz each) 4 pork loin cutlets (150g each) (5.3 oz each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) panko breadcrumbs 2 cups (200g) panko breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• 4 soft sandwich buns 4 soft sandwich buns
• 4 lettuce leaves 4 lettuce leaves
• 2 tomatoes, sliced 2 tomatoes, sliced
• Japanese-style tonkatsu sauce, for serving Japanese-style tonkatsu sauce, for serving
• Japanese mayonnaise, for serving Japanese mayonnaise, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the vegetable oil in a deep fryer or large skillet to 180°C (350°F).
2. 2.
   Season the pork cutlets with salt and pepper.
3. 3.
   Dredge each cutlet in flour, shaking off any excess.
4. 4.
   Dip the cutlets into the beaten eggs, allowing any excess to drip off.
5. 5.
   Coat the cutlets in panko breadcrumbs, pressing gently to adhere.
6. 6.
   Fry the cutlets in the hot oil for 3-4 minutes on each side, or until golden brown and cooked through.
7. 7.
   Remove the cutlets from the oil and drain on a paper towel-lined plate.
8. 8.
   Slice the sandwich buns in half and lightly toast them.
9. 9.
   Spread Japanese mayonnaise on the bottom half of each bun.
10. 10.
    Place a lettuce leaf on top of the mayonnaise, followed by a pork cutlet.
11. 11.
    Add a few slices of tomato on top of the cutlet.
12. 12.
    Drizzle tonkatsu sauce over the tomato slices.
13. 13.
    Cover with the top half of the bun.
14. 14.
    Repeat with the remaining ingredients to assemble the remaining sandwiches.
15. 15.
    Serve the Japanese-style Pork Sandwiches immediately.

Treat your ingredients with care...

• Pork cutlets — Pound the pork cutlets lightly with a meat mallet to ensure even cooking and tenderize the meat.
• Panko breadcrumbs — For extra crispiness, you can toast the panko breadcrumbs in a dry skillet before using them for breading.

Tips & Tricks

• To make the sandwich even more flavorful, marinate the pork cutlets in a mixture of soy sauce, ginger, and garlic before breading and frying.
• If you prefer a spicier sandwich, add a few drops of Sriracha or chili sauce to the tonkatsu sauce.
• For a healthier alternative, you can bake the breaded pork cutlets in the oven instead of frying them.

Serving advice

Serve the Japanese-style Pork Sandwiches with a side of crispy sweet potato fries or a refreshing Asian-inspired slaw.

Presentation advice

To enhance the presentation, cut the sandwiches in half diagonally and serve them on a wooden cutting board or a stylish plate. Garnish with a sprinkle of chopped green onions or sesame seeds for an extra touch of elegance.