- 3 pounds Swift Meats Boneless Pork Loin cut into 1 1/2” cubes
- 3 large eggs mixed with 3 Tablespoons of milk
- 1 1/2 cups seasoned breadcrumbs
- 1 1/2 cups all-purpose flour
- 1 Tablespoon Italian seasoning
- 20–24 6” wooden skewers
- 2 cups Vegetable or canola oil for frying
- Sea Salt
- Preheat the oven to 350F. Place a cooling rack inside of a baking dish and set aside. If you do not have a rack or pan that will sit inside, you can use canning rings or even coiled-up aluminum foil. You just do not want the pork to sit on the bottom of the pan.
- Pour enough water into the bottom of the baking dish so it goes halfway up the cooling rack. Again, you do not want the pork skewers to touch the water. Set aside.
- Prepare 2 dredge stations. One for the beaten eggs and milk and the other for the flour, bread crumbs, and Italian seasoning. Mix together the dry ingredients.
- Thread 3-4 cubes of pork onto each skewer. You can skewer them all at once or make one skewer, coat, and repeat.
- To coat, dip the pork skewer into the flour mixture coating all sides. Place the skewer into the egg dredge, coating all sides, and then back into the flour mixture, coating all sides. Set the coated skewer on a plate. Repeat until they are all coated.
- Pour the oil into a deep-fryer or large skillet and heat to 350F. Carefully place 1-3 skewers into the hot oil and fry on all sides until crisp and golden brown. ~3-6 minutes per side. Transfer each fried skewer to a paper towel-lined plate and lightly sprinkle with sea salt. Repeat until they are all fried.
- Place the fried skewers on the rack inside the baking dish, cover tightly with a lid or foil, and carefully put them into the oven baking for 18 minutes. Remove the foil/lid and bake for ~10 minutes more until the internal temp reads 145F.
- Serve with your favorite side dish and or sauces.