Uh, they're pig tails. You know, curly things on the back of critters that go "oink".
My grandmother used to cook them in a big pot with pole beans, carrots, potatoes, cabbage and turnips. The saltiness of the pig tails seasoned the vegetables and it made for some heavy-duty comfort food.
I can't seem to find them anywhere though. I tried asking the girl at the butcher counter of the local supermarket and she looked at me as if I was nuts.
Recipes for Pig Tails
by snowbird 72 Replies latest jw friends
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marmot
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Clam
Raw in a sandwich with lettuce, tomato and mayo. Wouldn't have it any other way. Oh yeah - unsalted butter.
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nvrgnbk
Monday, February 13, 2006
Jamaican inspired pig tail stew
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After feasting on pig trotters a few weeks ago, we decided to try other often forgotten parts of this culinary versatile animal. A week ago, we spent a few days in Toronto to meet friends, eat out and shop for delicacies that we could bring back in out camping cooler. Yes, we can be that obsessed with food.One of our nicest discoveries at a Chinese grocery store in the suburbs of Toronto was pig tail. We almost bought pig snouts too but, since I should watch my diet a bit more closely said the doctor a few weeks earlier, we reached a compromise and only got the pack of pig tail. I had no idea how to prepare it at the time and to be honest my mind was just overwhelmed at all the other things we bought: tons of bones to make stock, great vegetables that we just can’t find in Ottawa, a mortar and pestle, etc.
The day after our return home, I started thinking about a recipe. I even googled a few combinations of the words pig, tail, recipe and stew but got very few interesting ideas. I knew I wanted to braise or stew the meat; I don’t believe there is any other interesting way of preparing this part of the animal. At some point, I thought about Jamaican ox tail stews and that was all I needed to select a few spices on my shelves and work with what I had in the fridge.
I first cut some aromatic vegetables (onion, celery and jalapeño peppers) to add flavour to a chicken stock made earlier with all the bones also bought in Toronto. To add more flavours I also added a few dried Mexican peppers (I forgot which exact type), garlic, well strained canned tomatoes, a few bay leaves, curcuma, all spice as well as the usual salt and pepper.The chunks of pork tail were first browned in a pan; then the aromatic vegetables were added and everything else followed. Near the end, I also added large slices of carrots, a few florets of cauliflower and a can of broad beans. The stew was excellent although the meat remained quite rich. I served it on a bed of basmati rice cooked with a few spices and a handful of raisins and a side of fried green bananas and lime wedges. I think the lime juice played an important role in cutting the richness of the stew and enhancing all the flavours; I would not serve this dish without adding such a touch of acidity.
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primitivegenius
ok i have never shared this recipe with anyone.......... so feel privledged.................
first get 4 or 5 nice juciy pig tails......... fresher ones can be gotten from your local slaughter house.......
should weigh about 3 lbs or so.
now get an old hickory or oak board about 1ft by 2 ft clean it off well.
turn the oven to 350 to preheat
get enough potatoes for the people your having over....... 4 to 6 usually works
put the pig tails on the board and put the washed and peeled potatoes around it.
next get one good sized vidaila onion and wash and peel and rough chop.... sprinkle that on top of the pig tails
next get some carrots........ if you use big normal carrots then peel and lay on top of the onions....... if you use baby carrots then wait half way through the cooking process before adding them.
wrap the entire thing in tin foil........ put in oven for 1hour to and hour and a half............. tails must be thoroughly browned..... let cool for 15 - 20 minutes
then through out the pig tails and eat the damn board
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snowbird
I tried asking the girl at the butcher counter of the local supermarket and she looked at me as if I was nuts.
For real!!! Nobody knows anything anymore. What is this world coming to???
Sylvia
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babygirl75
John Doe listed the link I was referring to snowbird...
I'm from the south, but have never heard of anyone eating these. Don't think I could even stomach the idea of eating such...
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John Doe
I say you should fry up some rocky mountain oysters and pig tails. That ought to be a hit!
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John Doe
Why not baby girl? They'd only be a hiccup away from the ham. ;-)
