BBQ Bacon Wrapped Shrimp
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I’m JP of JPM.Cuisine is a self-taught chef enthusiast of all cuisines and cooking styles. JP began to discover his passion for cooking at the age of 10, where he would watch the greats like Jacques Pepin, Martin Yan, Jeff Smith, and late greats Julia Child and Justin Wilson. He first started his Instagram in January of 2017 and since started a Youtube channel under the same name and is about to launch his blog, www.JPMCuisine.com! He loves everything from traditional French techniques, Asian high temperature wok frying, grilling, smoking, and fusing them all together. He loves to cook and share my passion for cooking with everyone!
4lbs of Pork Loin Cut Into 1in Cubes
1/2 stick butter
350F
30 Minutes
Preparing your pork:
Trim the excess fat and silver skin off of your pork loin. You can leave it on if you like. Cut the pork loin into 1in steaks that you will then cut into 1in strips lengthwise. To finish, you will cut those roughly into 1in by 1in cubes. This will ensure that the pieces will cook consistently and evenly.
In a large pot or deep fryer, fill halfway with vegetable oil and heat to 350F. Cook batches of 10-12 pork cubes for 5 to 6 minutes, maintaining the oil temperature between 325F to 350F. Once the pork nuggets are brown on all sides strain and remove from oil and place them into a large container and season with Head Country Original Championship Seasoning. Use Head Country High Plains Heat for an added kick.
Preparing your sauce:
Melt butter in a saucepan over med-low heat (don’t brown). Add in one bottle of Head Country Apple Habanero BBQ Sauce and stir until butter is completely mixed in. Warm over med-low heat for 5 to 7 minutes, stirring occasionally.
Combine pork and sauce in a large bowl and toss or mix with a spoon until evenly coated. Serve with carrot sticks and celery sticks on the side.
