February 2024: Korean-Style Glazed Pork Wings
Featured for February in our 2024 UniProĀ calendar.
From spice lovers to flavor enthusiasts, these crowd-pleasing wings are a hit!
These succulent pork wings are marinated in an enticing blend of Gochujang paste, maple syrup, and soy sauce. The result? A harmonious balance of sweet, spicy, and savory flavors that will leave your customers craving more.
Serves 6
Ingredients
- 24 SmithfieldĀ® SmokeāNFast Boneless Pork Wings
- 9 tablespoons Korean Red Chile Paste (Gochujang)
- 1 cup Maple Syrup
- 3/4 cup Light Soy Sauce (divided)
- 6 cups Napa Cabbage, shredded
- 12 cups Hearts of Romaine Lettuce, shredded
- 3 tablespoons Toasted Sesame Seeds
- 1 bunch Green Onions, julienned (for garnish)
- 3 tablespoons Toasted Sesame Seed Oil (divided)
- 1 1/2 cups Rice Wine Vinegar (divided)
Directions
- In a bowl, combine 9 tablespoons of Korean Red Chile Paste (Gochujang), 1 cup of maple syrup, and 1/2 cup of light soy sauce. Mix well to create the marinade.
- Add the SmithfieldĀ® SmokeāNFast Boneless Pork Wings to the same bowl and coat them thoroughly with the marinade.
- Preheat your oven to 350Ā°F. Place the marinated pork wings in the oven and cook them thoroughly, rotating occasionally to maintain a consistent texture.
- While the pork wings are cooking, prepare the salad. Shred the Napa cabbage and romaine hearts. In a separate bowl, mix 3 tablespoons of toasted sesame seed oil, 1 1/2 cups of rice wine vinegar, and 1/4 cup of light soy sauce. Toss the shredded cabbage and lettuce in this dressing.
- Assemble the salad on individual plates. Place the cooked pork wings over the salad.
- Garnish with julienned green onions and a sprinkle of toasted sesame seeds.
- Serve immediately and enjoy!
Feel free to adjust the spice level by adding more or less Gochujang paste according to your preference. Bon appĆ©tit! š¶ļøš„
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