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Jamaican Jerk Hog Wings

Jamaican Jerk Hog Wings
Sunday, 25 October 2009

Description

A Recipe From:

America's Best BBQ:

100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America's Best BBQ

Ingredients

At a glance
Cuisine
American
Ingredient
Pork
Cooking Method
Sauté
Broil
Chile
Habanero
Scotch Bonnet
Meal/Course
Lunch
Dinner
Appetizer/Hors d'oeuvre
Main Course
Serves
4

Marinade

1/3 cup fresh lime juice

1/4 cup dark rum

3 tablespoons firmly packed dark brown sugar

1 bunch scallions, both white and green parts, roughly chopped

4 cloves garlic, chopped

1 habanero or Scotch bonnet chile, stemmed, seeded, and minced, or 2 chiles if you want it hotter

1 tablespoon ground ginger

1 tablespoon ground allspice

1/4 teaspoon pumpkin pie spice


4 pork shanks

Hog Wings

Fresh Fruit Salsa

1 cup diced watermelon

1 cup diced orange

1 cup diced pineapple

3 tablespoons chopped cilantro leaves, or more to taste

1/4 cup diced red onion

1/4 cup diced red pepper

1/4 cup light rum, or more to taste

2 tablespoons lime juice

3 tablespoons vegetable oil

1/4 cup dark rum

Methods/steps

Put all the marinade ingredients in a food processor and puree to make slightly chunky sauce. Rub the jerk paste all over the pork shanks, cover, and refrigerate 2 to 24 hours.


To make the fresh fruit salsa, combine all of the salsa ingredients in a medium bowl and mix well. Cover and refrigerate for 45 minutes to 1 hour before serving.


To prepare the wings, you can sauté or use the broiler. To sauté, heat the vegetable oil in a large skillet over high heat until very hot. Place the shanks in the oil, always at a safe distance to avoid burns. Cook for 4 minutes in each side, or until the shanks lift from the pan without sticking and have reached an internal temperature of 150 degrees F. on an instant-read thermometer, 3 to 5 minutes. Deglaze the pan by adding the dark rum to the pan and stirring in in with the drippings. Pour the sauce over the shanks and serve.


To broil, place on a cookie sheet lined with parchment paper or aluminum foil and broil until well browned on all sides, 3 to 5 minutes. Drizzle with a little rum and serve.

Additional Tips

Gordon's on the Green

13500 Interurban Ave. South

Tukwila, WA 98168

206-267-7427

http://www.gordonsonthegreen.com

 

Featured Rapid Recipe



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