Cheese-In Tonkatsu

Ingredients

• 12 slices Pork Loin (thinly sliced for shabu-shabu)
• 200 grams Low-moisture Mozzarella block
• 2 cups Panko breadcrumbs
• 0.5 cup All-purpose flour
• 2 pieces Large eggs
• 1 quart Neutral oil (canola or vegetable)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Shredded cabbage(optional)
• 4 tablespoons Tonkatsu sauce

Instructions

1. 1

   Cut the mozzarella block into four thick rectangular batons roughly 3 inches long.

2. 2

   Lay out 3 slices of pork loin, slightly overlapping them to create a wide sheet; repeat this to create a second layer on top for structural integrity.

3. 3

   Season the meat lightly with salt and pepper, place a cheese baton at one end, and roll the pork tightly around it, tucking the sides in to ensure no cheese is exposed.

4. 4

   Dredge each pork roll thoroughly in flour, shaking off the excess, then dip into the beaten eggs until fully coated.

5. 5

   Press the rolls firmly into the panko breadcrumbs, ensuring a thick, even coating that acts as a secondary seal for the cheese.

6. 6

   Heat the oil in a deep pot to exactly 340°F (170°C); lower temperatures will make it greasy, while higher temperatures will burn the crust before the cheese melts.

7. 7

   Fry the rolls for 5-6 minutes, turning occasionally, until the exterior is a deep golden brown and the pork is cooked through.

8. 8

   Rest the tonkatsu on a wire rack for 3 minutes before slicing in half crosswise to reveal the molten cheese center.