Tātā Eatery's Iberian Katsu Sando Recipe - Great British Chefs

Name: Tātā Eatery's Iberian Katsu Sando Recipe - Great British Chefs
Ingredients: 1kg presa Ibérica, or Iberico pork collar or the fattiest pork collar you can find; 150g of Panko breadcrumbs; 50g of plain flour; 4 egg yolks; 100ml of whole milk; vegetable oil, for deep-frying; Maldon salt; 300g of raspberry jam, best-quality; 300g of HP Sauce; 1 tbsp of yellow bean paste; 200g of shallots, finely sliced; vegetable oil, for frying; 8 slices of brioche, around 1.5cm thick, preferably a few days old; 1 tbsp of butter, softened; 1 sweetheart cabbage, finely shredded; 1 onion, finely sliced

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This legendary dish originally came from Japan but has taken London by storm, turning the humble sandwich into something truly astounding. Pork neck is cooked in a water bath until meltingly tender...

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Ingredients

1kg presa Ibérica, or Iberico pork collar or the fattiest pork collar you can find
150g of Panko breadcrumbs
50g of plain flour
4 egg yolks
100ml of whole milk
vegetable oil, for deep-frying
Maldon salt
300g of raspberry jam, best-quality
300g of HP Sauce
1 tbsp of yellow bean paste
200g of shallots, finely sliced
vegetable oil, for frying
8 slices of brioche, around 1.5cm thick, preferably a few days old
1 tbsp of butter, softened
1 sweetheart cabbage, finely shredded
1 onion, finely sliced