Ingredients:

  • 1 kg pork shoulder butt, cut into 1.5-inch cubes
  • 125 g all-purpose flour
  • 3 large eggs
  • 30 ml water
  • 200 g panko breadcrumbs
  • 30 g freshly grated Parmesan cheese
  • 5 g fine sea salt
  • 3 g cracked black pepper
  • 5 g smoked paprika
  • 5 g garlic powder
  • 60 ml neutral vegetable oil
  • 240 ml low-sodium chicken broth
  • 1 yellow onion, thinly sliced

Instructions:

  1. Thread the 1 kg of pork shoulder cubes onto wooden skewers. Pack them tightly so they look like a drumstick; this helps them cook evenly.
  2. Place 125 g flour in one bowl, whisk 3 eggs with 30 ml water in another, and mix 200 g panko with 30 g Parmesan and all spices in a third.
  3. Roll each skewer in the flour until fully coated. Tap off the excess until only a fine mist remains.
  4. Submerge the floured skewer into the egg mixture. Ensure there are no dry spots, or the crumbs won't stick.
  5. Roll the skewer in the panko mixture, pressing firmly with your palms. The crumbs should be packed tight to prevent fallout.
  6. Heat 60 ml vegetable oil in a large skillet over medium high heat. Brown the skewers for 2-3 minutes per side until golden and crackling.
  7. Place the sliced yellow onion in the bottom of a 9x13 baking dish and set the browned skewers on top.
  8. Pour 240 ml low sodium chicken broth around the skewers, not over them. Pouring over the top will wash away your crispy breading.
  9. Cover tightly with foil and bake at 350°F for 40 minutes until the meat is tender and the onions are soft.
  10. Remove the foil for the last 5 minutes of baking. This allows the steam to escape and the crust to re harden.