Pork Katsu

Trim the fat from the pork chops and flatten evenly. Season lightly with an even shake of Cape Herb & Spice Chilli Crunch Seasoning on both sides of the meat (about 1 tablespoon). 

Place the flour, eggs and breadcrumbs into separate shallow bowls. Add the Cape Herb & Spice Chilli Crunch Seasoning to the bowl with the crumbs and mix well to combine. Coat the pork in flour, then dip into egg, then coat in breadcrumbs. Repeat with all 4 pieces. 

Heat a generous layer of oil in a frying pan over medium heat. Fry the crumbed pork pieces in batches (2 at a time) until golden brown, crisp, and cooked through, turning as needed for even colouring. The internal temperature should reach 63°C when tested with a meat thermometer. Transfer to paper towel to drain and season lightly while hot.

Tip: If the crumb is browning too quickly before the pork is cooked through, transfer the pieces to an air fryer at 180 °C and continue cooking until the correct internal temperature is reached. To keep warm, place in the air fryer at approximately 60 °C until ready to serve.

Green Slaw

Combine the cabbage, lettuce and mayonnaise. Season and toss gently.

Lime Mayo

Mix the mayonnaise and lime juice until smooth.

To Assemble

Toast the buns lightly until golden. Spread lime mayo onto the base and top with a fried pork katsu patty. Top each with a fan of avocado and green slaw. Finish with a sprinkle of chilli crunch seasoning, close and serve.