Refresh your bistro classics without adding complexity by utilising the unique format of COOKT Pig Wings by Don KRC. A golden panko crumb transforms these pig wings into a modern bistro standard when served with silky mash, garlic peas, and sharp sauerkraut. It is a smart way for chefs to deliver a sophisticated plate that balances crunch and comfort using foundational pantry staples.
Ingredients:
Serves: 6
Ingredients
Amount
COOKT Pig Wings by DON and KR Castlemania
6 pieces
Dijon Mustard
120g
Plain Flour
80g
Eggs (beaten)
2
Breadcrumbs (panko or fine)
150g
Oil (for deep frying)
–
Ingredients for Mash:
Ingredients
Amount
Potatoes (mashed, peeled and chopped)
1kg
Butter
80g
Milk
120ml
Salt (to taste)
–
Ingredients for Garlic Peas:
Ingredients
Amount
Peas (fresh or frozen)
500g
Butter
40g
Garlic (finely minced)
3 cloves
Salt (to taste)
–
Ingredients for Simple Pan Gravy (Makes 600ml):
Ingredients
Amount
Butter
40g
Plain Flour
40g
Chicken or Beef Stock (hot)
600ml
Worcestershire Sauce
1tsp
Salt (to taste)
–
Pepper (to taste)
–
To serve:
Ingredients
Amount
Sauerkraut
300g
Mustard (to serve)
100g
Flat Parsley Leaves (fried)
20g
METHOD:
For Pig Wing:
Step 1: Remove COOKT Pig Wings by DON and KR Castlemania from the vacuum pack and pat dry.
Step 2: Coat pig wings in mustard, then flour, then egg, then breadcrumbs, pressing firmly to adhere.
Step 3: Deep fry at 170–180 °C until golden and hot through (≥75 °C core).
Step 4: Drain briefly on a paper towel.
For Mash:
Step 1: Boil potatoes in salted water until tender.
Step 2: Drain well, then mash with butter and milk until smooth. Season to taste and keep warm.
For Garlic Peas:
Step 1: Melt butter in a pan, add garlic and cook briefly until fragrant.
Step 2: Add peas and toss until hot and glossy. Season lightly.
For Gravy:
Step 1: Melt butter in a saucepan over medium heat.
Step 2: Add flour and cook for 1–2 minutes until lightly foamy (don’t brown).
Step 3: Gradually whisk in hot stock, whisking constantly to avoid lumps.
Step 4: Bring to a simmer and cook 5–8 minutes until thickened.
Step 5: Add Worcestershire, season with salt and pepper, and adjust consistency with a splash of water if needed.
ASSEMBLY
Step 1: Plate 1 crumbed pig wing with mash, garlic peas and sauerkraut.
Step 2: Spoon over gravy.
Step 5: Finish with fried parsley and serve mustard on the side.
For more information contact your DON Representative or localdistributor.
