Recipe by Deely
If you are looking for something different to do with pork, this is a great recipe. I adapted this from the Better Homes and Gardens Meat Cookbook, circa 1960. It originally called for veal. I've been making this recipe for 25 years and it is a family favorite. It's an easy recipe and you'll have the ingredients in your cupboard. The recipe calls for skewering the meat on 9 inch skewers, but when making it for the family, I just brown and bake the cubed meat in a cast iron pan. For company, I do skewer the meat. And, I do reduce the salt content and allow guests to add it to their own taste.
Top Review by Kittencal@recipezazz
I made this with pork tenderloin, it turned out wonderful! I didn't skewer the meat, I just cut it in larger size cubes. The pork was just SO tender. I served this with roasted veggies. This is a wonderful simple recipe that is very tasty. I will make this again soon! Thanks Deely....Kittencal:)
- 2 lbs country-style boneless pork ribs, cut in 1 1/2 inch cubes
- 25 finely crushed saltine crackers
- 1⁄2 teaspoon salt
- 1 teaspoon paprika
- 3⁄4 teaspoon poultry seasoning
- 1 egg, slightly beaten
- 2 tablespoons milk
- 3 tablespoons olive oil
- 1 chicken bouillon cube
Directions See How It's Made
- If using skewers, thread meat onto 6 skewers.
- Combine crumbs and next 4 ingredients.
- Combine egg and milk.
- Dip meat in egg mixture, then into crumbs.
- In skillet, brown meat slowly on all sides.
- Dissolve bouillon cube in 1/2 cup of boiling water; add to meat.
- Cover and bake at 350°F for 45 minutes.
- Uncover; bake 30 minutes.