Bacon Panko Pork Pops
Created by Chef Alex Pugsley
- 1/2 - 3/4 inch cubes Johnston’s Pork Loin fat trimmed, approximately 2 Pork Chops
- 1 1/2 lbs Johnston’s Bacon Slices
- 12 wooden kabob skewers
- 4 cups panko crumbs
- 2 cups white flour
- 4 eggs
- 1/2 cup milk
- 2 Tbsp Tabasco sauce
- 1 Tbsp salt
- 1 Tbsp pepper
- choice of seasoning (Tex-Mex, chili powder, herb & garlic, lemon pepper)
- 1 cup sweet chili sauce
- Cook half the bacon to a medium crispness. Pat off extra grease and chop into coarse pieces.
- Grind the remainder half of bacon in food processor until soft (paste/ground pork consistency). Divide raw bacon mix into 12 equal balls.
- Place pork cube halfway onto skewer. Lightly sprinkle with seasoning mix.
- Place raw bacon ball in palm of hand and spread a round disc. Place skewered pork in center and fold raw bacon mix around pork cube, coating evenly to form a pop.
- Set up breading station: Bowl 1 - flour, salt and pepper; Bowl 2 - lightly beaten eggs, milk, and Tabasco; Bowl 3 - Panko crumbs mixed with chopped bacon pieces.
- Select a wet and dry hand. One at a time, dredge pop in flour mixture, shake off excess. Next, coat pop in egg mix. Last, coat pop in crumb mixture, softly forming the pop ensuring even, full crumb coating while maintaining the ball shape.
- Deep fryer method: With deep fryer at medium-high heat, place pops (upside down) in oil for 4 to 6 minutes, or until brown and internal temperature has reached 170-175°F.
- Oven Method: Preheat oven to 350°F and bake in oven for 20 to 25 minutes until internal temperature has reached 170-175°F.
- Arrange pops on a plate or in a vase or in any type of creative display. Serve with sweet chili sauce or your favorite dipping sauce.
- Tip: Leftover crumb mix makes for a great pork schnitzel. Store crumb mix in a sealed bag for up to 5 days in the fridge.