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

Ingredients

• 24 Smithfield® Smoke’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)

Directions

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 Smithfield® Smoke’NFast Boneless Pork Wings to the same bowl and coat them thoroughly with the marinade.
3. Preheat your oven to 350°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 appétit!

INGREDIENTS
Serves: 100

• 12 lbs sausage crumble or sausage alternative
• 9.4 lbs cooked, shelled edamame
• 100 cups cooked whole grain spaghetti
• 10.3 lbs raw broccoli florets
• 7.5 lbs chopped, raw green onions
• 3.5 lbs sliced, raw bell peppers
• 8 cups prepared sweet chili sauce
• crispy wonton strips

DIRECTIONS

1. 1. Cook noodles until al dente and drain. Set aside.
   2. Steam broccoli and peppers until crisp and tender.
   3. Mix steamed broccoli, peppers and edamame with raw green onions and sweet chili sauce. Set aside.
   4. Bring sausage crumbles to temperature.
   5. Layer one cup of pasta at the bottom of the bowl.
   6. Scoop 3/4 cup vegetable mixture on top of pasta.
   7. Scoop 2/3 heated crumbles and place on top.
   8. Garnish with crispy wonton strips.
   9. Instruct students to “be the chef” and mix their own bowl.

1 serving provides: 2 oz meat/ meat alternative, 2 oz grain, and 1/4 cup GV, 1/8 cup OV, 1/8 cup RV. 

INGREDIENTS

• 6 ea Pork Jiaozi, panko crusted, fried
• 2 fl-oz Kogi Salsa Roja
• 8 fl-oz Kogi Secret Weapon Slaw

PORK JIAOZI

• 1 lb ground Pork
• 2 fl-oz Kogi OG Kalbi Sauce
• 2 fl-oz minced, Shiitake mushrooms
• 1 tbsp minced, Fresno red chili
• 1 tsp toasted, Sesame seeds
• 1 ea Egg
• 2 fl-oz toasted, Panko bread crumbs
• 1 tbsp minced, Green onion
• 24 ea Wonton wrappers

SECRET WEAPON SLAW

• 4 oz cole slaw
• 2 oz Kogi secret weapon sauce

DIRECTIONS

1. Combine the Pork Jiaozi ingredients in a large mixing bowl and blend well.
2. Let set in refrigerator for at least one hour. Place twelve wonton wrappers down on prep table.
3. Spoon one tablespoon of filling into center of each wrapper.
4. Wet edges of the wrappers with warm water and place another wrapper on top.
5. Seal edges with a fork. Let Jiaozi set for one hour.
6. Bread with standard breading system of seasoned flour, milk wash and panko break crumbs.
7. Deep try Jiaozi until golden brown and internal temperature reaches 165F.
8. Place on serving vessel along with secret weapon slaw, drizzle with salsa roja and serve!