Thinly pounded pork layers wrapped around mozzarella cheese and deep-fried.
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Cut the mozzarella block into four thick rectangular batons roughly 3 inches long.
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.
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.
Dredge each pork roll thoroughly in flour, shaking off the excess, then dip into the beaten eggs until fully coated.
Press the rolls firmly into the panko breadcrumbs, ensuring a thick, even coating that acts as a secondary seal for the cheese.
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.
Fry the rolls for 5-6 minutes, turning occasionally, until the exterior is a deep golden brown and the pork is cooked through.
Rest the tonkatsu on a wire rack for 3 minutes before slicing in half crosswise to reveal the molten cheese center.
