METHOD

Cook or reheat the pork cutlets until crisp and the centers reach 63 C, then rest for 3 minutes. Mix the goma dare and ponzu and toss half of it with the cabbage. Spread the remaining sauce over the bread, add one cutlet and half the cabbage to each sandwich, close, and press gently. Trim the crusts only if desired, then cut each sandwich cleanly in half and serve immediately.