Pig Tails Food

BRAISED PIG'S TAIL RECIPE

Steps:

• Rinse the pork tails, remove the hair, and cut them into smaller chunks.
• Add cold water and pig's tail to a large saucepan or pot. (Make sure the pig tails are submerged.)
• Bring to boil and drain the water. It'll take about 10 minutes. Rinse the pork tails to remove the foam and small particles.
• In a large pan over medium-heat, add oil, garlic, ginger and green onion. Stir fry for about 1 minute until fragrant.
• Add cooked pig tail chunks, star anises, sugar, soy sauce, cooking wine to the pan.
• Add water to make sure the liquid covers the pork tail completely.
• Bring to boil, and then lower the heat.
• Cover the lid and simmer for about 1 hour until the pork tail has become completely tender.
• Remove the lid. Turn the heat to high, cook until the sauce has thickened. If you have a lot of liquid in the pan, it may take a while. You can add cornstarch slurry (mix 2 tablespoons of cornstarch and water). This will thicken the sauce much faster and make it sticky.
• Season with more salt if needed and serve immediately.

SPLIT PEAS AND PIG TAILS

Steps:

• Boil the pig tails in 2 quarts water for 1 1/2 hours, changing the water every half hour until the pig tails are soft and most of the salt has been removed.
• Boil the split peas and ham hocks in 2 quarts water until the split peas are soft, about 1 hour. Remove the ham hocks from the pot. Add the onions and peppers to the split peas and season with the salt, black pepper and oregano. Boil until the vegetables are soft, about 20 minutes. Add the softened pig tails and the butter. Let cook for another 15 minutes until done. Serve over steamed white rice.

PIG TAILS

Steps:

• In a large saucepan, add the first 4 ingredients, COVER THE TAILS WITH WATER and boil for 1/2 an hour. Drain, cool and remove excess fat.
• Meanwhile, mix the tomato sauce, garlic, teriyaki sauce, and soya sauce and in a large roasting pan and then add tails.
• Bake at 350F for several hours until meat falls off the bone.
• Serve with fresh bread rolls as you'll want to get every last bite of the sauce.
• (Don't forget a bone bowl when setting the table - also, low lighting sets the scene for serious messy eating with fingers!).

BRAISED PIG TAILS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large saute pan until hot, then add 3 tablespoons of the olive oil. When the olive oil begins to smoke, carefully place the pig tails into the saute pan. Sear the pig tails until golden, then remove from the pan. Repeat as many times as necessary to sear all the pig tails. Once the pig tails are removed from the pan, carefully add the beer and deglaze the pan.
• Heat a large oven-safe roasting pan until hot, then add the remaining 3/4 cup plus 1 tablespoon olive oil and cook the ginger, garlic, carrots, onions and celery until caramelized. Add the pig tails, then pour the chicken stock into the roasting pan (there should be just enough liquid to cover the pig tails and vegetables). Add the thyme sprigs, bay leaves, orange juice and two healthy pinches of salt. Cover the pig tails with aluminum foil and braise in the oven for 4 hours. Remove the foil and continue to bake for another 30 minutes. (This will allow the pig tails to gain a beautiful color and for the braising liquid to reduce.) Remove the pig tails from the roasting pan and strain the braising liquid. Refrigerate until ready to use. Once the pig tails are cool to the touch, trim the excess fat.
• Add the vegetable oil to a large pot and heat to 350 degrees F.
• Dredge each pig tail in flour and fry until crispy. Toss in your favorite barbecue sauce. Sprinkle with toasted sesame seeds, sliced scallions and cilantro if using.

MENNONITE ROASTED PIG TAILS AND RIBS

Steps:

• Place pig tails, fat side up, on a rack in an open roasting pan.
• Bake 2 hours at 300 degrees F.
• Drain off the fat.
• Meanwhile cut the ribs into individual portions of 3 to 4 ribs.
• Cover and bake 45 minutes at 300 F.
• Drain off the fat.
• Combine the ingredients for the sauce.
• Simmer 10 minutes.
• Lay the tails and ribs in the bottom of an open roasting pan.
• Spoon the sauce over.
• Return to the oven and continue cooking for another hour.
• Spoon on more sauce periodically so that they are well coated.
• To barbecue the meat outside, pre-roast in the oven as directed.
• Then lay pieces on the outside grill, paint with the sauce, and grill till succulently brown and crisp, turning and brushing on more sauce periodically.
• Classic Canadian Cooking.