1. To make the breading: Place the breadcrumbs, Parmesan, basil, garlic and pepper in the work bowl of a food processor. Process until the basil is finely chopped and the ingredients are well-blended.
2. Cut the boneless pork ribs into 30 even-sized chunks (or 32 if you are making appetizers). Beat the egg with 1 tablespoon water in a medium bowl. Place pork chunks in egg mixture and toss well. Then add the breading and toss to coat all the meat, pressing breading into the meat well.
3. Cut the ends off the onions; cut each onion in half through the ends. Place each half cut side down and slice across the rounded part into 3–4 wedges; separate the onion layers into individual pieces.
4. To thread the skewers: Starting at about halfway down each skewer, slide the ingredients onto the skewers in this order: onion; pork; bay leaf; onion; pork; onion; bay leaf; pork; onion. (If you are making appetizers, skip the last three ingredients for each skewer).
5. To cook: Film a large nonstick skillet with olive oil. Heat over medium-high flame until oil is hot. Panfry the skewers in the hot oil about 4 minutes on each side. They should get browned on the outside and the breading will firm up and get crusty. Don’t crowd the pan; use two pans if you need to or cook them in batches.
6. Serve hot, two skewers per person.
* Pork or beef tenderloin may be substituted.
Copyright by Terese Allen