PIG'S TAIL RECIPES

Steps:

• Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
• Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
• Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
• Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.

Steps:

• It’s important to first clean the tail from any hair by rinsing it, then cut it into small chunks.
• The second step in cleaning is putting the chunks of tail into a pot filled with cold water, then boil the water for 10 minutes and drain it. Clean the tails from any foam residues.
• Into a large pan on medium heat drizzled with oil, add the garlic, ginger slices, and green onions.
• After 1 minute of constant stirring, add the pig tail chunks, star anises, sugar, soy sauce, and cooking wine to the pan.
• Fill the pan with water so that the chunks are fully submerged.
• Wait for the water to boil, then lower the heat, cover the pan with the lid, and let them simmer for 1 hour or until the tail chunks are tender enough.
• When they are tender enough, remove the lid and raise the temperature to thicken the rich and flavorful sauce. To fasten the thickening process, you can add slurry made of 2 tablespoons of cornstarch in half a cup of water.
• Taste test to check the saltiness of the sauce. Add more salt if needed. Serve immediately!