Chilli-Parm Pork Is Here — Yolk’s Fiery New Menu Star
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London’s favourite sandwich spot, Yolk is back with another bold monthly special. Introducing the Chilli-Parm Pork, a fiery, Italian inspired sandwich that packs serious flavour into your lunch break.
Think spicy fennel pork, smoky romesco, and chimi mayo, all packed inside one of Yolk’s signature freshly-baked baguettes. Launching 1st July across all Yolk locations, this special is make for foodies who like their lunch with a kick.
Following a busy few months at Yolk with their new store opening in High Holborn, Yolk’s monthly specials are back and better than ever. Introducing the July special: the Chilli-Parm Pork, available July 1st to August 1st, for just £8.90.
The Chilli-Parm Pork is a fiery, flavour-packed sandwich inspired by Italian summers filled with fennel sausage pasta, midnight pizza runs, and crusty panini by the sea, as well as the bold flavours of classic Italian-American subs.
A personal favourite of Yolk founder Nick Philpot, this indulgent special features Yolk’s signature chilli-fennel pork mince, roasted red peppers, smoky romesco, fresh chimi mayo, pickled pink onions, and a handful of peppery rocket, all packed inside Yolk’s freshly-baked ciabatta. This monthly special is designed for the foodies that like a little bit of heat and indulgence.
Along with Yolk’s recent brand refresh and 10th store opening, Yolk continues to challenge the grab-and-go lunch game, banishing the ‘blandwich’ for good, and their Chilli-Parm Pork is no exception. Serving breakfast, lunch and coffee that’s built for busy lives, Yolk will never compromise on craft or quality, making all their dishes from scratch in-store.
Craving Yolk’s fiery new Chilli-Parm Pork special but can’t make it to the restaurant? Good news — you can recreate the magic at home with this simple, flavour-packed recipe. Think crispy golden pork cutlets smothered in a spicy tomato sauce, topped with bubbling cheese, and finished with a kick of chilli heat. It’s comfort food with attitude — and surprisingly easy to pull off in your own kitchen.
Ingredients (Serves 2–3)
For the pork:
- 2 boneless pork loin steaks or pork chops (flattened to 1cm thick)
- 50g plain flour
- 1 large egg, beaten
- 75g panko breadcrumbs
- 30g grated Parmesan cheese
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Oil, for shallow frying
For the spicy sauce:
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 red chilli (or more if you like it hot), finely chopped
- 1 tsp chilli flakes
- 250ml passata or crushed tomatoes
- 1 tsp sugar
- Salt, to taste
- 1 tbsp butter (optional, for richness)
For topping:
- 100g grated mozzarella
- 25g extra Parmesan
- Fresh basil or parsley, to garnish
Instructions
1. Prepare the pork
- Place the pork steaks between sheets of baking paper and bash with a rolling pin until thin and even.
- Season the flour with salt, pepper, and paprika.
- Coat each pork steak in flour, then dip in the beaten egg, then press into a mix of breadcrumbs and Parmesan.
2. Fry until golden
- Heat oil in a large frying pan over medium heat.
- Fry the pork steaks for 3–4 minutes per side until golden and crisp. Drain on kitchen paper.
3. Make the spicy tomato sauce
- In a saucepan, heat olive oil and gently sauté garlic and chilli until fragrant (1–2 mins).
- Add chilli flakes, passata, sugar, and a pinch of salt. Simmer for 8–10 minutes until thickened.
- Optional: Stir in butter for added richness.
4. Assemble and bake
- Preheat your grill or oven to 200°C (fan).
- Place the crispy pork in a baking dish or on a lined tray.
- Spoon over the chilli tomato sauce, then top with mozzarella and extra Parmesan.
- Grill or bake for 5–7 minutes until the cheese is bubbling and golden.
5. Serve and enjoy
- Garnish with fresh basil or parsley.
- Serve with crispy fries, dressed salad, or creamy mash.
Optional Twist
Swap pork for chicken, aubergine, or cauliflower steaks for alternative versions — just keep the sauce and spice!
