Katsu Pork Sando

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Katsu pork sando is a popular Japanese dish that has gained popularity in restaurants across the United States. The name "katsu" comes from the Japanese word "katsuretsu," which means "cutlet," and "sando" is short for "sandwich." So, katsu pork sando is essentially a breaded and fried pork cutlet served on bread as a sandwich.

Here are the key components of a katsu pork sando:

1. Pork cutlet: The pork cutlet is usually a thin, boneless pork loin or tenderloin that has been pounded thin to ensure even cooking. Some restaurants may use pork belly or other cuts of pork, but pork loin or tenderloin is the most common.

2. Breading: The pork cutlet is coated in a breading made of flour, eggs, and panko (Japanese breadcrumbs). This creates a crispy, golden-brown exterior when the cutlet is fried.

3. Frying: The breaded pork cutlet is typically fried in vegetable oil until it's crispy and cooked through.

4. Serving: The fried pork cutlet is placed on top of two slices of Japanese-style milk bread or white bread. The bread is often toasted and buttered for extra flavor. Some restaurants may add shredded cabbage, pickled ginger, or tonkatsu sauce (a sweet and tangy brown sauce) to the sandwich.

Katsu pork sando is a delicious and satisfying dish that can be enjoyed as a meal or a snack. It's often served with miso soup, rice, or french fries. If you haven't tried katsu pork sando yet, I highly recommend giving it a try!