Peel off the thin layer of skin that covers the pork and remove any fat before cutting into 2 cm cubes. Each skewer will need 3 pieces of meat so make sure you end up with a number of pieces that add up to a multiple of 3.
Peel the onion and chop to the same size as the diced meat.
Peel the potatoes, cut into 2 cm cubes and rinse. Add the potatoes to a saucepan with some water and begin to heat. 1-2 minutes after the water has boiled, transfer the potatoes to a colander and strain.
Add the ingredients one at a time to a skewer. The order should be meat - onion - meat - potato - meat.
Once you've got everything on skewers season everything with salt and black pepper.
Cover the ingredients on the skewers with a coating of flour, then beaten egg, then finally panko. Wrap everything in aluminium foil and leave to rest in the fridge for 30 minutes.
Heat oil in a pan and deep-fry the skewers until the meat is cooked through and the panko coating has turned golden.
Story Behind this Recipe
This is one of the main dishes that we eat in our house. I used to use diced pork intended for stews but at some point I switched to soft-textured, light-flavoured pork fillets. Serve with tonkatsu sauce and mustard.
If you over-boil potatoes, they'll just crumble when you try to skewer them so make sure to transfer them to a colander precisely 1-2 minutes after boiling. If you cook the potatoes raw, it will take too long for the heat to penetrate to the center of the potato when frying and you'll end up with burnt meat and onions.