Bulldog sauce

Serves 1

For the pork

• 1 piece pork loin
• 0 Seasoned flour
• 1 egg
• 0 Handful panko breadcrumbs
• 0 Sea salt

For the sando

• 2 slices white bread
• 0 White cabbage
• 0 Kewpie mayonnaise
• 1 tsp togarashi spice mix

Step 1
They manage to make some of the fattiest cuts of pork into the lightest, melt in the mouth, crispy tonkatsu imaginable.

Step 2
For a more sophisticated dinner, serve the pork with some rice and the shredded cabbage with a light sesame dressing on the side.

Step 3
Dip the pork in the flour, then the egg wash and then the breadcrumbs.

Step 4
Shallow fry in vegetable oil until golden brown, then place on a cake rack in an oven preheated to 180C/350F/gas mark 4 for 5-6 minutes.

Step 5
Take it out of the oven and let it rest on the cake rack for another 4 minutes.

Step 6
Salt the pork liberally before slapping between the sliced bread.