Pig Wings
Fried Pork Shanks, Chile Caramel, Chopped Peanuts, Fresh Herbs
Chefs Ariel Alexander and Cody Maze of Stuntpig | Pittsburgh, PA
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
Pork Shanks:
4 pork shanks, frenched
Beef stock
Chile Caramel:
6 cups granulated sugar
Juice of 5 lemons
20 dashes fish sauce
Apple cider vinegar
1 pound sliced sweet peppers
3 Thai chiles, minced
Big Butt Rub:
2 cups brown sugar
2 cups granulated sugar
1⅓ cups smoked paprika
⅔ cups garlic powder
¼ cup ground black pepper
¼ cup ground ginger
¼ cup onion powder
1 tablespoon ground rosemary
To Assemble and Serve:
Oil for frying
Cilantro leaves
Mint leaves
Chopped peanuts
METHOD
For the Pork Shanks:
Heat oven to 350°F. In a sauté pan over medium-high heat, sear pork shanks on all sides until lightly charred. Transfer to a braising pan. Cover pork with enough stock to submerge. Roast 3 hours, or until pork is fork-tender. Remove from braising liquid and let cool.
For the Chile Caramel:
Place peppers and chiles in a nonreactive container and set aside. In a pot over medium heat, add sugar, lemon juice, and fish sauce. Season with vinegar. Cook until sugars have melted and a dark, thick caramel is achieved, stirring constantly. Pour mixture over peppers and mix to combine. Let cool.
For the Big Butt Rub:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.
To Assemble and Serve:
In a fryer, heat oil to 350°F. On a work surface, generously season Pork Shanks with Big Butt Rub. Add Pork Shanks to oil and fry until golden and crispy. Transfer to a work surface and brush with desired amount Chile Caramel. Transfer to a serving plate. Garnish with herbs and peanuts.
