Eating Nose to Tail


 
I've tried a few different pig tail recipes, my favorite are consistently baked or fried and are always crisp.  The pig tails I ate at Craigie on Main were delicious, as were my Mum's the last time I was home.  Now I'm going to try and create my own version.

I like the stickiness of Mum's recipe, but some of the spices are a tad over-powering.  I'm going to use her recipe as the basis for my own.

First I'm going to make a marinade, that's going to double as a glaze.  I love ketchup, so Heinz is the base for this marinade.  To it I'm going to add a shake of smoked paprika, and a squeeze of siracha, salt and cracked black pepper.  I'm also adding some cider vinegar and some brown sugar.  I'm doing all of this to taste, while heating the entire thing on the stove.  This is just a dry run, if this batch works there will be some more tests in the future.
Picture
Marinade/glaze.
For the next step I'm following Mum's recipe and covering the pig's tails with cold water then boiling them for an hour or so.
Picture
Tails just starting to simmer.
After about ten minutes foam began to appear on top of the water,  it's not an issue.  I just skimmed it off.
Picture
Tail foam.
After the hour or so, drain the tails.  I've kept the liquid to see if I can make something out of it.  Maybe a hot and sour soup or something.  You don't have to keep it though. 

Once the tails are cool enough to handle chop them into pieces.  Mine have already been partially chopped.  This is not uncommon if you get them at an Asian grocery like I did.
Picture
Chopping tails.
The chopped tails now go into the marinade, then the fridge to sit for a day, or at least overnight.
Picture
In the marinade, ready for the fridge.
In a day or so once the tails have "gotten to know" the marinade  I'll heat the oven and crisp them.  What I'm going for is crisp but slightly chewy glaze surrounding tender meat.  We'll see how I do in a day or so.
 


Comments

08/31/2009 17:49

I've got my pig tails boiled and marinating too, for cooking tomorrow! I also changed the marinade a bit--still Heinz ketchup, but I added some red wine vinegar, agave syrup, Worcestershire, cayenne, paprika, and plenty of pepper. I'm having a friend over for an "ode to pork" dinner with tails as the appetizer. Good luck with yours.

Reply
Sydney
09/01/2009 04:18

Good luck Beth! Can't wait to see how your recipe turns out :)

Reply
09/01/2009 20:18

My tails were the hit of the night. Thank you Sydney and Ingrid for a delicious and unique recipe:
http://headcheeseandjellybeans.wordpress.com/2009/09/02/ode-to-pork-in-three-acts/

Reply
Sydney
09/02/2009 13:56

You're welcome! Glad the dinner was a success :)

Reply
06/25/2013 01:39

This is one rare type of food recipe I have read or heard so far. Pig tail crispy fry! Thank you for your kind sharing as you article help me to develop some new food items and present during the parties and dinner time. Keep adding more.

Reply
09/19/2013 19:20


Thanks for sharing your article. I really enjoyed it.

Reply
01/22/2014 06:11

So much so that you made me want to learn more about it. Your blog is my stepping stone, my friend. Thanks for the heads up on this subject.

Reply



Leave a Reply