Katsu sando

Via Ana Gonçalves and Zijun Meng of Tātā Eatery, ex-Nuno Mendes & the Great British Chefs site comes this is a really rather special recipe with added massa pimentão (fermented pepper).

Tata eatery katsu sando

© Great British Chefs

Place the peppers and 2 large cloves of garlic in a food processor and purée them. Add 6 tablespoons of good-quality extra-virgin olive oil, a little at a time, while the machine is running until the mixture has reached the consistency of a fine, creamy paste.

Cut and open the bell peppers, cut away the core and remove the seeds. Add a layer of salt to the bottom of the container.

Add the red bell pepper flattened, don’t overlap the bell peppers, if you’ve finished a layer of bell pepper, add more salt. You want to have layers of salt and bell pepper. Put a weight such as a cast-iron skillet directly on top, then place the colander over a large bowl. Refrigerate for five days.

On the sixth day, remove the pepper strips and brush off all the salt.

1) Wash peppers and remove the stems, seeds and white ribbing.

2) Cut the peppers into about 1 inch thick strips. 3) Place a layer of pepper strips into the bottom of a bowl and generously sprinkle with salt.

Place the peppers in a food processor with the peeled garlic cloves and pulse, adding the olive oil slowly until a smooth paste forms. Place peppper paste (Massa de Pimentão) into a clean jar.


  • 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
1 Preheat a water bath to 72°C. Place the pork collar in a vacuum bag and seal, then cook in the water bath for 12 hours
2 Transfer the pork (still in the bag) into a bowl of ice water to chill, then remove from the bag, pat dry, wrap in cling film and store in the fridge for at least 2 hours but ideally overnight
3 The next day, unwrap the pork, trim the edges and slice into 4 equal slices (about 1.5cm thick)
4 Mix the egg yolks and milk together in a small bowl and set aside. Lightly dust the slices of pork in flour, then dredge in the egg and milk mixture and then cover in Panko breadcrumbs. Ensure the pork is completely covered in breadcrumbs – you may want to dip them in egg and breadcrumbs twice to ensure a complete coating. Set aside in the fridge until ready to deep-fry
5 For the raspberry sauce, simply mix the jam and brown sauce together and set aside
6 For the shallot sauce, add a generous amount of oil to a frying pan over a medium heat. Once hot, add the shallots and fry for 10 minutes until lightly golden and crisp. Stir in the bean paste, fry until fragrant, then remove from the heat and strain off any excess oil. Blitz the shallot mixture with a hand blender or in a food processor to create a paste, then set aside
7 When ready to serve, bring a deep pan of oil or a deep-fat fryer up to 180°C. Fry the breaded pork for 3 minutes until crisp, then drain on kitchen paper and sprinkle with salt. Allow to rest while you assemble the sandwiches
8 Toast the brioche in the toaster until golden, then spread one side of each slice with the butter. Spread a tablespoon of the shallot sauce across 4 slices, then top with a generous amount of shredded cabbage and sliced onion. Place the katsu pork on top, then spread with a generous amount of the raspberry sauce. Place the other half of bread on top, trim off the crusts to create a neat rectangle then slice in half. Serve immediately

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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