Oyster mayo served on savory pork might just be the best thing since sliced bread as the saying goes. Once matched on a roll with cabbage, and pickled red onions you are very near perfection.
ChefSteps has kindly shared their favorite sous vide method for making oyster mayo. The results, as always, are outstanding. Enjoy!
Pork Tonkatsu Sandwiches
- 12 oz pork tenderloin
- Oyster Mayo
- Kosher salt
- Freshly ground pepper
- 2 Cups green or purple cabbage, thinly sliced
- 1/2 lemon
- 1 Cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 Cup panko
- 1/2 Cup vegetable oil
- 4 Soft sausage rolls, split
- 4 Tbsp ketchup
- 8-12 Fresh wasabi leaves (or substitute watercress)
- Pickled red onions (red onions soaked in rice vinegar)
- Slice the pork against the grain into 4 equal portions.
- Working one piece at a time, place the pork between two pieces of plastic wrap.
- Carefully but firmly pound the pork until ¼” thick.
- Season with salt and pepper.
- Set aside.
- Dress the cabbage with the juice of half a lemon and a light sprinkle of salt.
- Dredge each pork cutlet in flour, dust off the excess, then coat with the beaten egg.
- Coat in panko.
- Heat the oil in a black steel pan or nonstick skillet over medium-high heat.
- Brown the breaded cutlets for 2 or 3 minutes per side.
- Add more oil, if needed.
- Rest on a wire rack.
- Toast your rolls.
- Spread one side with oyster mayo and the other with ketchup.
- Place the pork on the mayo side.
- Top with a generous heap of dressed cabbage, a few wasabi leaves, pickled red onions, and remaining side of bread.