a white plate with a Korean salsa on top featuring Korean-style glazed pork wings

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

  • 24 SmithfieldĀ® Smokeā€™NFast 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)
  1. 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.
  2. Add the SmithfieldĀ® Smokeā€™NFast Boneless Pork Wings to the same bowl and coat them thoroughly with the marinade.
  3. 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.
  4. 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.
  5. Assemble the salad on individual plates. Place the cooked pork wings over the salad.
  6. Garnish with julienned green onions and a sprinkle of toasted sesame seeds.
  7. 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! šŸŒ¶ļøšŸ„—