1. Cut the loin into 4 equal slices about 1.5 cm thick, nick the edges in a few places so they don't curl up when frying, then season with salt and pepper.
2. Dip the slices in flour, beaten egg and finally panko, pressing the crumbs on well.
3. Heat the oil to 170 °C and fry the pork in batches for 3 minutes per side until golden, then rest on a rack for 3 minutes.
4. Shred the cabbage as finely as possible; mix the Worcestershire sauce with the ketchup.
5. Spread one side of each bread slice with the butter mixed with mustard; put cabbage on four slices, top with the pork, drizzle generously with the sauce and cover with the other four slices.
6. Press the sandwiches gently, wrap in cling film and rest for 5 minutes, then trim off the crusts, cut in half and serve.
Tip: Katsu sando is a favourite at Japanese convenience stores and stations: resting lets the sauce soak into the bread and keeps the sandwich neatly shaped. It's excellent cold too – perfect for a lunchbox.
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