Ingredients
- 3 pounds pork shoulder, cut into 1½-inch cubes
- 12 wooden skewers, 4-5 inches in length
- Kosher salt and freshly ground pepper
- All-purpose flour, for dusting
- 2 tsp. of dried thyme
- 2 large eggs, beaten with 3 tablespoons water
- 2 cups seasoned dry breadcrumbs
- Vegetable oil, for frying
- 3 Tbsp of butter
- 1 Tbsp of flour
- 1/2 cup chicken broth or water
Ingredients
- Heat the oven to 325°F.
- Onto 12 to 15 wooden skewers, 4 to 5 inches long, alternately thread the pork and veal cubes. Generously season with salt and pepper. Dust the skewers with a little flour, shaking off any excess.
- Have two containers available, in the first place the beaten eggs, in the second place the breadcrumbs.
- Coat the meat with the beaten eggs, then coat with the breadcrumbs.
- In a large skillet, pour an inch of oil into it and heat over medium-high heat.
- Working in batches, fry the meat until browned on all sides. Remove from skillet and set aside.
- Drain the excess oil from the skillet.
- To the skillet, add the butter and melt. Once melted, whisk in 1 Tbsp. of flour and stir for 2 minutes or until the flour has cooked and a rue has formed.
- Pour the broth slowly into the rue, make sure to continue to stir to incorporate the rue and bring up brown bits for extra flavor. Add the thyme and the skewerd meat to the pan. Let simmer until thickened.
- Serve skewers with gravy and mashed potatoes or other preferred side dish.
