Yes, Pork wings. These are about 3 oz each, and absolutely delicious. Pork wings are a cut that needs to be braised. It is from the
Achilles tendon, and if not braised will be very tough. These are actually a
pre-braised product, and this is the first time I have used them. I have to say, I am
impressed. I made a BBQ
demi, which is the base for the sauce, and the liquid I heat the tender little suckers up in. I do a quick saute of the wings, hit it with some bourbon to
deglaze, and pour in the
demi. I cover the pan and simmer about 10 minutes, until the sauce has reduced to the right
consistency.
Separately, I saute roasted sweet peppers, bacon
lardons, and spinach for the veggies. I just used the garlic whipped potatoes, because this dish doesn't need any crazy starch. I also roasted of some peach slices with a little brown sugar. Nothing in the dish is overpowering, but you can
differentiate all the components as they come together to make a terrific dish. We will be using these pork wings on our new menu (dropping April 13) and I can only hope they are a hit.
Preparation will be much different, but it should also come out great. I hope the idea of "pork wings" gets people interested in trying something new.
Believe me, its worth a shot.
Yes, Pork wings. These are about 3 oz each, and absolutely delicious. Pork wings are a cut that needs to be braised. It is from the Achilles tendon, and if not braised will be very tough. These are actually a pre-braised product, and this is the first time I have used them. I have to say, I am impressed. I made a BBQ demi, which is the base for the sauce, and the liquid I heat the tender little suckers up in. I do a quick saute of the wings, hit it with some bourbon to deglaze, and pour in the demi. I cover the pan and simmer about 10 minutes, until the sauce has reduced to the right consistency. Separately, I saute roasted sweet peppers, bacon lardons, and spinach for the veggies. I just used the garlic whipped potatoes, because this dish doesn't need any crazy starch. I also roasted of some peach slices with a little brown sugar. Nothing in the dish is overpowering, but you can differentiate all the components as they come together to make a terrific dish. We will be using these pork wings on our new menu (dropping April 13) and I can only hope they are a hit. Preparation will be much different, but it should also come out great. I hope the idea of "pork wings" gets people interested in trying something new. Believe me, its worth a shot.
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