Tātā Eatery's Iberian katsu sando

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

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

The next day, unwrap the pork, trim the edges and slice into 4 equal slices (about 1.5cm thick)

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

For the raspberry sauce, simply mix the jam and brown sauce together and set aside

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

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

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