Makes approximately 12 skewers
When making this dish Bev gets her pork from Mazzulo’s Butcher Block in Chagrin Falls, where they use center cut pork chop meat and can also sell her the wood skewers. If you don’t have a good butcher you already go to, look for one that serves a nearby ethnic community.
- 2 pounds boneless pork, cut into 1 1/2-inch cubes
- 12 4-inch wood skewers
- Salt and ground black pepper
- 2 eggs
- Flour for coating skewers
- Bread crumbs
- Canola oil for frying
Pour 2 cups of water into a 9-x 13-inch baking dish or small roaster with a wire rack set in the bottom and set aside. Preheat an oven to 350°and heat oil in a large skillet.
Thread 4 or 5 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper.
Whisk eggs with 1/2 cup water in a shallow bowl. Place the bread crumbs in another bowl, flour in another. Dip each seasoned skewer of pork into the flour, then the egg mixture, and then in the bread crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown on all sides. Set the fried skewers aside while you’re frying additional batches. It’s okay to stack the skewers on top of each other.
Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil or, if using roaster, cover. Carefully place the baking dish with the skewers into the preheated oven and bake until pork is fork-tender, approximately 45 minutes to one hour, removing the foil or cover the last 15 minutes to dry the crumb coating.
Once done, serve with mashed potatoes and a vegetable. Brown gravy is optional, but highly recommended.
*If baking more than one layer of skewers in a roaster, additional baking time may be required. Add more water during baking time if needed.