Ingredients

Method

For the sweet-and-spicy Clemengold sauce:
• 4 ClemenGolds, zested and juiced
• 3 T brown sugar
• 3 cloves garlic, finely grated
• 1 x 5 cm piece ginger, peeled and finely grated
• 1 red chilli, finely chopped
• 4 T fish sauce
• 1⁄4 cup water
For the pork katsu:
• 6 pork loin chops
• salt, to taste
• 240 g flour
• 6 free-range eggs, beaten
• 200 g panko breadcrumbs
• oil, for shallow-frying
• 4 T butter
• 2 T canola oil
• 12 thick slices white bread
For the slaw, mix:
• 1 baby cabbage, thinly sliced
• 1 red baby cabbage, thinly sliced
• 1 cup tangy mayonnaise
• 1⁄2 lemon, juiced

Method

Ingredients

1. To make the ClemenGold sauce, place all the ingredients in a pan over a medium heat and bring to a simmer, stirring to dissolve the sugar. Allow the sauce to reduce for 5 minutes after it begins to boil. Set aside. For a sweeter sauce add more sugar, for more citrus flavour add the zest and juice of 1 more ClemenGold.

2. Remove the bones and fat from the pork. Cover with clingwrap and pound gently using a rolling pin or wine bottle. Season with salt and set aside.

3. Place the flour in a bowl or plate with high sides. Season with salt. Place the eggs in a separate bowl, and place the breadcrumbs in a third bowl.

4. Coat the pork chops in the flour, then dip into the egg mixture, coating both sides and letting any excess egg mixture drip off. Coat both sides in the breadcrumbs. Return the chops to the egg for a second coating, then coat in the breadcrumbs once more.

5. Heat the oil in a pan, then add 2 chops and gently fry until golden brown and crisp, about 3 minutes. Turn over and cook the other side. Turn over again and cook for a further minute, then remove from the oil and drain on kitchen paper. Fry the remaining chops in the same manner.

6. Heat some of the butter and canola oil in a pan over a medium heat and toast the bread on one side only, adding more butter and oil to toast all the bread.

7. Place the bread, toasted side up, on a chopping board. Top with some slaw and the crispy pork chops. Spoon over the ClemenGold sauce, then top with the remaining bread. Cut into triangles or rectangles and serve with the sauce.

Cook's note: This recipe also works well with chicken breasts and tenderised steaks. For a vegetarian option, steam thick slices of sweet potato until just tender and coat in panko crumbs before frying.

Find more sandwich recipes here.

Photograph: Jan Ras 
Production: Abigail Donnelly and Clement Pedro
Food assistant: Thalia Pillay