How To Cook Pig Tails On Stove Recipes

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.

SOUTHERN STYLE PIG TAILS

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.

MOM'S NEW YEARS PIG'S FEET

Steps:

• Thoroughly wash pig feet in cold water and place into a large pot or Dutch oven. Add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves to the feet; pour in water to cover.
• Bring to a boil, reduce heat to low, and simmer until meat is tender and falling off the bones, about 2 hours.

BOILED PIG FEET

Steps:

• I never measure My ingredients when I make this dish. I always season to taste and I suggest you do the same. I am very heavy on seasoning. I like My foods to be full of flavor.
• Wash the pig feet in the pot that you are going to cook them inches.
• Add vinegar to the pot. Making sure the feet get a good coating. Massage the vinegar into the meat.
• Add the other ingredients instead of the bay leaves.
• massage the ingredients into the meat and vinegar.
• Stick your finger into the mix to taste the seasoning. If it needs more or whatever ingredient add it and continue the massage.
• Add water to the pot and the bay leaves. Stir the feet around in the pot. Taste the seasoned water. If it needs more seasoning add more. Continue to add seasoning and vinegar to the water as it boils if you think it needs more flavoring. Cook on low fire for 4 hours or until it is tender. Cook it according to how you like to eat them.

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!).