Slave's City Chicken

The idea behind it is to make the pork look like it's chicken by giving it a good coat of breading and sticking them on a skewer. In a way, it is pork in drag! This City Chicken guarantees the best and fork-tender meat always!

This is a regional dish that is made in the 1930's when it was hard to find chicken in the city. Make sure to give this a try very soon. Now then, where is that lipstick?

INGREDIENTS

3 tablespoons olive oil or vegetable oil

2 pounds boneless pork (here we used pork steaks) cut into 18 (1½ inch) chunks

12 skewers (if using wooden ones, soak 15 minutes before using)

2 eggs, beaten with 1 tablespoon water

¼ tsp smoked paprika

¼ c. all-purpose flour, seasoned with salt and pepper

½ c. dry bread crumbs

½ c. chicken stock

2 TBS Better Than Bullion garlic flavor.

pork gravy

Directions:

Prepare this early, it takes some time. For a 5 PM dinner start at 12:30PM

Using a cooking spray, grease a glass baking dish, and set it aside.

Slice an onion and scatter into the bottom of the baking dish, and pour in the chicken stock.

In separate shallow plates, place the flour seasoned with salt, pepper, and paprika: The eggs: and the breadcrumbs.

(12:45PM) Soak your skewers in water for 15 minutes at least so they don't burn.

Place meat in freezer for those 15 mins. It will be easier to handle and cut. Cut meat into 1.5 inch hunks.

(1PM) Thread 4 chunks of meat close together onto each skewer, and place on wax paper. Use 2 skewers slightly apart so the meat will not twist around. Lightly sprinkle with salt and pepper on both sides and smear with Better Than Bullion roasted garlic.

Let sit for 45 mins to come to room temperature.

Preheat oven to 325 degrees F.

(1:45PM) First, dust each skewerful with seasoned flour and shake the excess off. Next, dip each skewer into the eggs, then dredge in breadcrumbs. Place back on wax paper while you prepare the rest.

Let stand for 15 minutes! No cheating on this!

This will let the coating adhere to the meat.

(2PM) Heat 2 TBS oil in a nonstick pan over medium-high heat. Once hot, sear the breaded pork on each side until nicely browned.

Arrange skewers on the bed of onion, leaving a bit of space between each skewer.

(2:25PM) Place in the preheated oven and bake for about 1½ to 2 hours, or until pork is fork-tender.

Remove the skewers from the oven when done and place on platter.

This should give time to make mashed potatoes, gravy, and zap a green veggie.

Enjoy!

For our music: https://www.youtube.com/watch?v=seB5BYvkMXk 1930: 78rpm Puttin on the Ritz

So happy to be serving my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White 

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon