Pork Katsu Sando
with Creamy Shredded Cabbage & BBQ Sauce | Serves 2
Step up your lunch game with this pork katsu sando, where crumbed pork meets creamy cabbage, all slathered in BBQ sauce that packs a punch. It's a crunchy, saucy, utterly satisfying twist on your everyday sandwich!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork schnitzels
4
Sliced Sourdough
(Contains Gluten, Milk, Soy, Wheat; May be present: Egg, Lupin, Sesame, Milk, Soy, Almond, Hazelnut. )
1 packet
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
BBQ sauce
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork schnitzels into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. Season with salt and pepper.
• Toast or grill sliced sourdough to your liking. • In a medium bowl, combine shredded cabbage mix, garlic aioli and a drizzle of vinegar. Season to taste.
• Slice pork if preferred. • Top sourdough bases with creamy shredded cabbage and pork schnitzel. Drizzle over BBQ sauce. Top with sourdough tops. Enjoy!