Katsu Sando

Method

1. Remove the crust from the shokupan and cut two thick slices (about 2-3 cm).
2. Trim the pork belly: remove excess fat and square it to match the size of the bread slices.
3. Make the sauce: in a bowl, combine 4 tbsp ketchup, 2 tbsp mustard, 4 tbsp sugar, 4 tbsp soy sauce, 3 tbsp Worcestershire sauce, and a pinch of salt. Mix well.
4. Transfer the sauce to a small pot and cook over low heat until it reduces and becomes syrupy. Set aside to cool.
5. Toast the shokupan slices in a preheated oven at 180°C for 3-4 minutes per side, until lightly golden but still soft inside.
6. Shred the white cabbage very thinly. Drizzle with a little oil and a pinch of salt, then massage with your hands to soften slightly while keeping crunch.
7. Bread the pork belly: first dredge in flour, then dip in beaten egg (mixed with a splash of water and a pinch of salt), then coat thoroughly in panko breadcrumbs. Repeat the egg and panko step for a double coating.
8. Heat frying oil to 180-190°C. Fry the breaded pork belly until golden brown and crispy on the outside, about 3-4 minutes (the inside is already cooked).
9. Transfer the fried pork to a wire rack to drain excess oil.
10. Assemble the sandwich: spread some sauce on one slice of toasted shokupan, add a layer of shredded cabbage, place the fried pork on top, add more sauce, then cover with the second bread slice.
11. Optionally sprinkle black sesame seeds on the bread before serving.
12. Cut the sandwich in half or quarters and serve immediately.