Pork wings are cut from the shank. This dish may not look beautiful, but it tasted so good! Enjoy!
- 2 ½ pounds (4) Circle B Ranch pork wings, bone in
- ¼ cup arrowroot starch
- 1 tbsp. garlic powder
- 1 tbsp. dried sage
- 1 tsp or more of mustard powder
- 1 onion, halved and sliced finely
- 2 apples, peeled and cut into chunks
- 2 cups of stock—chicken works well
- 2 tbsp. coconut oil
- Pat pork dry and preheat oven to 325° F.
- Mix the arrowroot starch and herbs together in a small container or bag.
- Dredge each of the pork wings in the mixture on both sides; set aside any leftover arrowroot/herb mixture for later.
- Heat a large Dutch oven on the stovetop with enough coconut oil to cover the bottom of the pan and brown the pork wings on each side. Set them aside.
- Add the onions to the pan, adding a splash of stock or water to the pan to scrape up the fond.
- Sauté the onions until softened, then add the apples to the pan. Re-scrape the fond if needed.
- Place the pork wings on top of the apple and onion mixture, then pour your stock into the pan.
- Cover and braise in the oven for 3 hours, until the pork is tender.
- Remove the pork from the pan and set aside, covered, to rest.
- Bring the Dutch oven back to the stovetop and simmer the pan juices until reduced to about half the original volume—compare the level of the pan juices to the original browning line on the side of the pan.
- If the gravy is not thick enough, add the leftover arrowroot mixture a teaspoon at a time, made up in a slurry with cold water.
- Simmer for a few minutes to cook out the arrowroot and ensure gravy is thickened to the desired consistency.
- Serve the wings smothered in the gravy.
- Serving Size: 4