Moorschwein Pig-Wings
Ingredients
• Pig wings from the hind leg
• Olive oil
• BBQ rub to taste
(e.g. Don Marco's Pig Wing Rub)
• Apple juice
• Whiskey
• BBQ sauce of your choice
(e.g. Don Marco's Apple Chipotle
Bourbon Sauce )
preparation
Don Marco: "In the USA, a part of the pork knuckle (spoke bone) has been called a pig wing for a few years now - a mini knuckle, so to speak. It looks a bit like chicken wings, although the 'pig wing' is of course larger. Cooked low and slow, this is an inexpensive, very tasty and tender BBQ dish that tastes and has a texture like a mixture of ribs and knuckle."
Lightly oil the pig wings and rub them with the rub. Leave to marinate for a few hours. Cook in the grill or smoker at around 120 °C indirect heat for around 3-4 hours until the desired tenderness is achieved. Spray or mop occasionally with a mixture of apple juice and whiskey. Towards the end of the cooking time, glaze with the BBQ sauce and let it caramelize briefly with the lid closed.
If you want the pig wings to be particularly tender, you can steam them in aluminum foil, butcher paper or a closed grill tray for around 1-1 ½ hours, similar to 3-2-1 ribs. Make sure to mix the liquid from the steaming phase with the BBQ sauce for glazing.
FIRE&FOOD Issue 3-2019
