Happy New Year!
2014 was a very busy year filled with happiness and a few challenges. 2015 looks like it’s going to be more of the same and I say bring it on!
If you’ve been following me on Pazoo, you already know that I love everything pork. Ham, bacon, pork belly, ribs…I could go on forever about the different cuts – even the most unusual – and ways to cook them.
This week I’m sharing one of my favorite pork recipes with you. We call them Asian Glazed Pork “Sticks” at Morris Tap & Grill and this is their story.
Several years ago I asked the butcher to provide me with some pork ribs and he didn’t have enough on hand. Not wanting to lose a sale, he showed me small pork shanks, about 3 oz. in size cut from the fibula. I’ve heard that this cut is also called pig wings, pork drummies, squealers or beaver tails depending on which part of the country you’re in. They looked to be the size of a drumstick and I started to think about ways to prepare them. The butcher said that you could fry them like chicken wings and serve them with a bleu cheese dressing along with carrots and celery. That seemed too normal to me and I knew I would do something else and began thinking about some of my favorite flavor profiles as he put my order together. My first thought was to use a rosemary garlic rub, then it was garlic and tomato and then I came up with ginger, garlic & soy glaze. I started out frying the pork shanks but realized that roasting might be better and a bit healthier. Cooking them at a lower temperature with just some salt, pepper and garlic powder intensified the pork flavor, and bathing them in a flavorful glaze before serving really turned this into something special. It’s become the most popular small plate on our menu!
This is a perfect dish to make when the weather is cold since you’ll have your oven on for several hours helping to keep the kitchen nice and warm. Did I mention the benefit of how good your house will smell if you make these? Asian Glazed Pork Sticks would make a great party appetizer or pair them with some fragrant jasmine rice and lightly sautéed bok choy for a great dinner! Click here for a pdf of the recipe.
I’d love to hear if you use anything unusual in your favorite dishes! Maybe pig tails?
Fire it up!