[Sca-cooks] breaded pork shish-kabobs?

[Jane Boyko]

Hi there

Sorry it has taken so long to post a response to this.  It took a while to 
remember to ask my mother when I spoke with her.  I am sorry that I don't 
have amounts.  She was difficult on this which made me laugh as usually she 
wants the amounts.  Sigh.

A good cut of pork ie. pork butt
Cut meat into 1 inch chunks.  
Marinate in your favourite marinating sauce for 24 to 48 hours.  My family 
uses a mixture of finely diced onion and garlic with some soy and 
worchestershire sauce. When I asked her to be more specific she wasn't able 
to remember.

Drain.

Skewer meat on thick skewers.  Not the tiny narrow ones used for fruit 
shishkabobs.  These skewers are short (6 inches) and take approx. 5 chunks of 
meat.  Try getting them from a Polish delicatessan or asking if they can 
direct you from a source.  Having seen these skewers I can tell you they are 
approx. 1/4 inch thick.

Prepare a mixture of breadcrumbs and flours.
Roll kabob in the breadcrumbs then egg and back in the breadcrumbs.

Pan fry to brown and then pack into a roasting pan.  The kabobs must be 
standing on their skewers and be upright.  This way any fat will run to the 
bottom and pool around the skewers not the kabob itself.

Bake in a moderate oven for 1.5 to 2 hours.  Remove and serve.

Again I am sorry I don't have any amounts.  I have never made these but as 
soon as I can get amounts I will post again for a more accurate recipe.  If 
any of you feel adventurous have fun and let me know how they turned out.

Also if you don't find that this is clear enough please email me with your 
questions and I will try to explain it better.

Marina