How to make Patychky / Meat Skewers

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrients while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while adding creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Cut the pork shoulder into 1-inch chunks, trimming off surface fat as needed.

Add an entire bulb of chopped garlic to the pork.

Pour in enough water to almost cover the meat.

Add about a quarter cup of white wine vinegar and one cup of white wine.

Season with about a teaspoon of salt and a teaspoon of pepper, adjusting to taste.

Mix the marinade and cover the pork, letting it marinate overnight.

The next day, drain the marinated pork chunks.

Skewer the pork chunks onto the skewers, leaving some space between them.

Season the breadcrumbs with paprika, pepper, and herbs.

Dip the skewers in beaten eggs (about half a dozen eggs) to coat them.

Roll the egg-coated skewers in the breadcrumb mixture, pressing lightly to adhere.

Heat about 1/2 to 3/4 inch of sunflower oil in a frying pan.

Fry the breaded skewers quickly until crispy, turning them over as needed.

Place the fried skewers in a strainer to drain excess oil, standing them up if possible.

Arrange the skewers snugly in a pot, using crumpled foil if necessary to keep them upright.

Add about a quarter cup of water to the pot for moisture.

Cover the pot tightly with tinfoil and roast in the oven at 325 degrees Fahrenheit for about 2.5 to 3 hours.

Check for doneness after about three hours; they should be steaming hot and soft.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens