Pork Rib Spiedini
Spiedini are Italian skewers of meat or fish. They’re often grilled or broiled but in this version, chunks of lean, organic pork rib meat is coated with a basil Parmesan breading, skewered with onions and bay leaves, and then pan-fried in a little olive. Serve them atop pasta tossed with marinara or puttanesca sauce. Or with green beans and a tomato salad. They’re also wonderful as an appetizer with a garlicky tomato sauce.
To serve this as a main course, you’ll need ten 8- to 10-inch skewers. For appetizer-size servings, use sixteen skewers that are at least 6 inches long.
Prep Time: 30 minutes
Total Time: 40–45 minutes
Servings: 5 as a main course; 8 as an appetizer
- 1 cup whole wheat panko breadcrumbs
- 1/2 cup grated Organic Valley Shredded Parmesan
- 1/2 cup packed basil leaves
- 2 good-sized garlic cloves
- several fresh grindings of fresh black pepper
- About 1 1/2 lb Organic Prairie Country Style Ribs*
- 1 Organic Valley Large Egg
- 2 medium-sized sweet onions
- 20 small bay leaves
- olive oil
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