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Pork And Vegetable Kebabs

Chef.Morimoto's picture
Ingredients
  Pork loin 5 Ounce (140 Grams)
  Eggplant 1 Small (2 Inches)
  Bell pepper 1⁄2
  Leeks/1/2 onion bulb 1
  Vegetable oil 3 Cup (48 tbs) (For Deep Frying)
  Orange/Lemon 1 , sliced (For Garnish)
For sauce
  Worcestershire sauce 3 Tablespoon
  Ketchup 3 Tablespoon
  Soy sauce 1 Tablespoon
For breading
  Flour 2 Tablespoon
  Water 1 Tablespoon
  Egg 1
  Dried bread crumbs 1 Cup (16 tbs) (Fine Ones)
  Salt To Taste
  Pepper To Taste
Directions

1. Slice eggplant into 1/2-inch (1 1/2-cm) rounds and soak in cold water for 5 minutes. Pat dry with paper towel. Cut bell pepper into 4 pieces, leek into 1-inch (2 1/2 -cm) lengths (or quarter onion), and pork into 8 bite-sized pieces.
2. Mix SAUCE ingredients.
3. Make 4 skewers of pork and eggplant, and 4 skewers of pork, bell pepper, and leek. (Skewered foods should be touching.)
4. Lay out BREADING ingredients. Sprinkle skewers with salt and pepper. Coat skewered foods with flour, egg-and-water mixture, and bread crumbs in that order.
5. Heat oil in a wok or skillet to medium deep-frying temperature (340°F/170°C). Deep-fry 4 skewers at one time, turning once, until pork is cooked and skewers are browned on both sides. Drain on absorbent paper.
6. If desired, wrap skewer ends in foil for easier handling when serving. Garnish serving platter with orange (or lemon) slices and serve with sauce as a dip (or pour over skewered food).

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Deep Fried
Ingredient: 
Pork
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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