Crispy pork skewers

    (125)
    1 hour 15 min

    This is a unique and tasty way to prepare pork that children love. Serve with your favourite sauces.


    116 people made this

    Ingredients
    Serves: 7 

    • 900g boneless pork, cut into 3cm cubes
    • 14 wooden skewers
    • salt and ground black pepper to taste
    • seasoned salt to taste
    • 4 eggs
    • 3 tablespoons milk
    • 225g seasoned dried breadcrumbs
    • 475ml water
    • 475ml vegetable oil for frying

    Method
    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper and seasoned salt, and set the skewers aside.
    2. Whisk eggs and milk together in a bowl. Place the seasoned breadcrumbs in another bowl. Pour 475ml of water into a 20x30cm baking dish with a wire rack set in the dish, and set the dish aside.
    3. Heat oil in a deep-fryer or large saucepan to 180 C / Gas 4.
    4. Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminium foil.
    5. Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the centre, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.
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    Reviews & ratings
    Average global rating:
    (125)

    Reviews in English (103)

    by
    150

    Wow...haven't had this since I was a kid. Use to be a favorite. We used pork and veal first dredged in flour, then egg, then seasoned bread crumbs. However if you put them on a lightly greased cookie sheet in the oven at 350-375 for about 15 minutes per side, they will brown beautifully and you save a step. We use to call them 'mock chicken legs'  -  06 Nov 2010  (Review from Allrecipes US | Canada)

    by
    139

    I thought this was pretty good. Couple slight changes: I did a Flour, Egg, Bread crumb dip instead of double bread crumb bc double bread crumb in my experiance just falls off. I also used seasoned bread crumbs and added about 1 tbls of Paprika. It gave a beautiful color and body to the flavor. I breaded all my meat first then loaded on skewers this way everything got covered evenly instead of missing some. Soak your skewers for 20 min before loading them up to prevent them from burning. Thank you for recipie!!!  -  11 Mar 2010  (Review from Allrecipes US | Canada)

    by
    114

    I'm originally from W PA where we did use veal & pork. also substituted crushed ritz crackers for bread crumbs. double dipped with flour, egg the cracker crumbs. placed on rack, used chicken stock in bottom of pan. no need to individually wrap them. cover with foil, bake for 45 min. Sauce in bottom of pan makes great gravy for riced potatoes. I think I'll make this for the weekend. Thanks for the reminder.  -  12 Mar 2010  (Review from Allrecipes US | Canada)

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