Ingredients
- 1 whole 3-4 lb. pork loin, cut into even 2" cubes
- 1 egg
- 1 Tbsp. water
- 1-1/2 cup dry unseasoned bread crumbs
- Salt and black pepper to taste
- Oil for deep frying of baking
- 6-10 bamboo skewers, ends cut off so each is 6" long
- Liquid hot sauce
Directions
1. Thread the pork cubes onto the bamboo skewers, with about 6 cubes to a skewer. The idea is to make this look like a "city chicken leg"!
2. Beat egg with water in a shallow plate. On another plate mix the bread crumbs, salt and pepper. Authentic City Chicken calls for PLENTY of black pepper.
3. Roll the skewered meat first in the egg, then thoroughly coat with crumbs. Set all of the skewers aside on a plate.
4. My mom always deep fried these in Crisco for a crispy outside-- which is a definite no-no nowadays! When I've made these I will put 1/4 cup of canola oil in a shallow baking pan and put the pan in a 450 degree oven. When the oil is hot, I remove the pan and lay the pork skewers in the hot oil and return to the hot oven. They should be turned at least twice during 35 minutes of cooking so that they will brown evenly. Then remove them to several layers of paper towels to drain.
5. Sprinkle with liquid hot pepper sauce if you enjoy it. Serve with iced tea, mashed potatoes, corn muffins, vegetables, salad, cole slaw or whatever. My mom used to make a wilted spinach salad (with hot bacon fat, onions vinegar and a little bit of sugar) which was terrific with "City Chicken."
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Submitted 6/13/05.
Source: Internet
Submitted By: Brandon
brandon@lastbeat.com
City Chicken