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Pork And Vegetable Kebabs Recipe
|Pork loin||5 Ounce (140 Grams)|
|Eggplant||1 Small (2 Inches)|
|Leeks/1/2 onion bulb||1|
|Vegetable oil||3 Cup (48 tbs) (For Deep Frying)|
|Orange/Lemon||1 , sliced (For Garnish)|
|Worcestershire sauce||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Dried bread crumbs||1 Cup (16 tbs) (Fine Ones)|
Calories 391 Calories from Fat 194
% Daily Value*
Total Fat 22 g33.6%
Saturated Fat 3.7 g18.7%
Trans Fat 0 g
Cholesterol 75.5 mg
Sodium 683.6 mg28.5%
Total Carbohydrates 37 g12.3%
Dietary Fiber 5.9 g23.4%
Sugars 12.6 g
Protein 14 g27.6%
Vitamin A 20.1% Vitamin C 69.6%
Calcium 9.9% Iron 18.3%
*Based on a 2000 Calorie diet
2. Mix SAUCE ingredients.
3. Make 4 skewers of pork and eggplant, and 4 skewers of pork, bell pepper, and leek. (Skewered foods should be touching.)
4. Lay out BREADING ingredients. Sprinkle skewers with salt and pepper. Coat skewered foods with flour, egg-and-water mixture, and bread crumbs in that order.
5. Heat oil in a wok or skillet to medium deep-frying temperature (340°F/170°C). Deep-fry 4 skewers at one time, turning once, until pork is cooked and skewers are browned on both sides. Drain on absorbent paper.
6. If desired, wrap skewer ends in foil for easier handling when serving. Garnish serving platter with orange (or lemon) slices and serve with sauce as a dip (or pour over skewered food).