Pork Kushiage Recipe

Ingredients

1 pound pork fillet
1 onion
2 green pepper
1/4 cup all purpose flour
2/3 bread crumbs
1 egg
vegetable oil for frying
Bamboo sticks


Method

Cut pork, onion, and green pepper into bite-sized cubes.
Stick pork, onion, and green pepper in a bamboo skewer alternately.
Sprinkle salt and pepper over the kabobs.
Dip the kabobs in flour, beaten egg, and bread crumbs.
Cover the kabobs with plastic wrap and keep in the fridge for 15 min.
Heat oil in a large pan into 340 F.
Fry the kabobs in the oil until the pork is cooked.
Serve kushiage hot with tonkatsu sauce and karashi mustard.