While used to flavor some dishes in Barbados, and as a component in others, pigs' tails are also served by themselves as the star of their own show, or with a side of chips. One place that serves pigs' tails that's a little more brick and mortar is TNT Barbeque Hut.
For BD$6 you can get yourself a barbeque pig tail, hot and slathered in sweet and spicy barbeque sauce. (For BD$17 you can get three with a side of chips.) It's incredibly gelatinous at the end, and very fatty, but the meat when you pull it off in strips, is juicy, with a little char flavor. It's like an extra fatty sparerib, just a little more difficult to get the meat from the bone.
TNT Barbeque — University Drive, Bridgetown, St Michael, Barbados
In Louisiana and other parts of the South, every part of the pig is eaten, leaving nothing to waste, according to “You Are Where You Eat: Stories and Recipes from the Neighborhoods of New Orleans.” Cooked pig tails add flavor to side dishes, such as peas and turnip greens. The rendered fat gives recipes a distinct flavor that might otherwise be lost using other parts of the pig. Barbecued pig tails grilled to a crisp are often eaten as an appetizer before the main dish. Do not let the location of the pig’s tail deter you from trying these tasty treats of the South.
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.
Combine the ingredients for the sauce and simmer for 10 minutes
Lay the pig tails in the bottom of an open roasting pan.
Spoon over some of the sauce not all.
Return to oven and continue cooking for another hour.
Spoon more sauce periodically so that they are well coated.
To BBQ, pre roast in oven as directed.
Lay pieces on the grill,paint with sauce and grill till succlulently brown and crip, turning and brushing on more suace periodicaly.
Crispy Pig Tails: Pork Tail Meat from Big Earl's BBQ
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Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that don't make the cut at your local grocer. Just Offal is here to explore these oft-neglected byproducts of butchering, featuring different offal meals from establishments across the Valley.
This week: Crispy Pig Tails served up by Big Earl's BBQ.
The Ick Factor: People are okay with eating something called rump roast or pork butt, but bust out the tail meat and they might look a little skeptical. Pig tails? Aren't those just a hairstyle for wee kiddos and those living out the slutty school girl fantasy?
Well, yes. But pig tails can also be one of the tenderest parts on the hog, provided you can get over that whole "eat meat straight off the vertebrae thing." If you're already in a rib joint and willing to indulge your inner Neanderthal by gnawing BBQ straight off the bone, then we think you're ready to level up to the next level of carnivore.
(bite into all the juicy details after the jump)
The Offal Choice: The crispy pig tails at Big Earl's BBQ. The tails were deep fried in a cornmeal batter and served naked, but we asked for a side of their fabulous green goddess dressing for dipping. A squirt of BBQ here and there complimented the tails as well.
Tastes Just Like: Dark meat masquerading as pork. Pork gets the reputation for being the "other white meat," which makes pig tails the black sheep (or pig if you prefer) of the family.
The fat-to-meat content of tails is similar to pork belly and other succulent cuts, with lots of collagen that creates a velvety smooth texture to match the porky flavor. The closest relative to the pig tail, would be the "twitcher" from another animal, the ox. Oxtails are very similar in terms of being a tender, fatty cut of meat with a high collagen content that lends a velvety richness to the meat.
You Know It's Cooked Improperly When: Just like oxtails, pig tails are nothing but stringy meat surrounding vertebrae. So if you don't do some prep work like braising the little curly cues, then you're probably going to be stuck with some nigh inedible tail jerky. Take the time to slow cook your tails before you bust out the Fry Daddy.
Always been a DIY-er? Hit up Lee Lee's to procure your pack of pork tails, and don't try to substitute oxtails in these recipes. They're just too thick and meaty for most of the pig tail recipes we found. Despite the offbeat nature of eating tail, we stumbled upon plenty of tasty soul food recipes for crispy fried pig tails. Just make sure to braise those suckers something fierce ahead of breading and frying.
Know of some offal that we just have to try? Let us know in the comment section.
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How To : Cook roast pig tails
Diva Dan provides you with a simple tutorial on how to roast pig tails. Remember, because the meat of the pig tail can turn very tough, you must cook them slowly. Begin by making the sauce you will let the pig tails simmer in for about two hours. In a bowl, mix in corn syrup (at least 3/4 cup to a cup), catchup (1/4 to 1/3 of a cup), Worchestershire sauce (1/4 to 1/3 of a cup), 2 teaspoons ginger, and 1 tablespoon dry mustard. To make it hot, you can add a little hot sauce. For extra flavor, you can add other sauces like barbeque or plum sauce. Mix it and place it in the fridge. Next bring a 3/4 full pot of water seasoned with salt and pepper to a slow boil. Add a dry chili flake and pig tails. Simmer the tails for about an hour and skim off the fat while you are boiling. This lessens the amount of fat and tenderizes the meat at the same time. After a hour, cover the pot and continue to let it simmer. After about an hour, drain the water off the tails and allow them to cool. After they are cool, chop them up into three pieces. Now take the pig tails and place them in the sauce you made. Make sure your oven is pre-heated to about 350 degrees. Bake your tails and the sauce in a closed baking dish for about an hour and a half to two hours. Finally take the lid off and continue to roast them for about another half an hour. Now they are ready for you to enjoy.
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|Salt & pepper the pork. Heat a large stock pot and add oil. Bring oil up to a medium high temperature and brown the pork in batches. Remove between each batch to be sure the pork actually browns. Keep the pork set aside for now.|
|Add the diced onion and diced red peppers and cook until they are translucent, about 2-3 minutes.|
|Add back in the pork with the sherry. Cook for 2 more minutes, stirring frequently.|
|Add the remaining ingredients and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour, stirring occasionally.|
|To serve, you can thicken it with cornstarch/water mixture (be sure to let it boil for at least 1 minute), or leave it as is.|
“Pork tail?” you ask… Yes! It is something found in the Chinese markets and is usually very cheap to purchase. Most of the time I use it for soup, but this time I got a little creative… and it worked!
For those of you not familiar with pigs tail, it’s like a riblet. There is quite a bit of meat on the pigs tail which makes it great for a dish like this or for soup.
Astray Recipes: Barbecued pig's tails
We attribute this recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.
Prepare pigs' tails according to Step I in basic instructions cut in 3-inch pieces. Place pigs' tails on a rack and bake in a 300F oven for 2 to 3 hours, until meat is tender and most of the fat has baked off. An alternate method to this is to simmer the pigs' tails in acidulated water for 1½ hours.
Combine all other ingredients for barbecue sauce, coating tails well.
Grill over hot charcoal, turning and basting, until crisp. If fresh rosemary is available, break off several branches, tie them together and use as a basting brush. For barbecuing, we prefer leaving the tails uncut or halved so as to have fewer piece to constantly turn.
Serve with traditional barbecue accompaniments such as corn-on-the- cob, French bread and green salad.
All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.
3. The remaining soft membrane will keep the sections intact while exposing the meat.
4. Lobster is grilled over direct medium heat. Rub the flesh with olive oil and season with salt and pepper.
5. Grill flesh side down for approximately 5-7 minutes, then flip. Figure another 4-5 minutes after you flip the tail. I am using 6-8 oz. tails here.
Basting lobster tails with herbs and butter
Easy Spaghetti Recipe
This quick and easy spaghetti recipe cooks up in just 20 minutes allowing you to put a delicious on the dinner table.
Honey Baked Ham
This is a fancy honey baked ham recipe for holidays and special events like Easter, Christmas, and Thanksgiving.
Chitterlings and Hog Maws
This chitterlings and hog maws recipe has long been a southern favorite. Give this southern recipe favorite a try if you can stand the smell.
Fried Chitterlings Recipe
Who said chitterlings don't make good appetizers? If you don't think so give this chitlins recipe a try and see for yourself.
Collard Greens and Ham Hocks
This southern favorite will complete your meal. Go ahead and give this collard greens and ham hocks recipe a try.
For an inexpensive meal try southern neck bones and rice for a flavorful, great tasting meal.
A homemade pork sausage recipe. Use this recipe to prepare delicious pork sausage patties with simple ingredients you already have on-hand in your kitchen.
Pork Breakfast Taco
For a change, spice up your morning breakfast with this pork breakfast taco recipe.
Red Beans and Rice
This red beans and rice recipe uses pork sausage. Easily create this New Orleans favorite in your kitchen as a main dish or served as a side item.
Bacon Wrapped Stuffed Sausage Fatty
Anything wrapped in bacon is a favorite of mine. You have to try this smoked fatty recipe.
Sweet and Sour Pork
An real and authentic recipe for sweet and sour pork that you can prepare at home. Taste better than what you can buy at the local Chinese restaurant. Another one of my favorite pork recipes.
Pig Ears: Smothered Pig Ears
4 lbs. Pig Ears (about 8 lg. ears)
1 cup chopped green onions
1 1/2 cups chopped yellow onions
3 toes (ie cloves) of garlic
1/4 cup vegetable oil
1 Tbs. flour
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. granulated garlic
1 tsp. salt (to taste)
- Burn any hair off the pig ears with a lighter.
- Wash the pig ears thoroughly.
- Put the pig ears in enough water to cover them in a 5 quart pot.
- Put on high heat and let them boil for ten (10) minuets.
- After boiling, pour the water off, rinse the pig ears and add just enough water to cover them.
- Return to medium heat and add cayenne, black pepper, granulated garlic and salt.
- In a skillet, heat oil until very hot. Add flour (roux mix) and stir constantly. Cook until a golden caramel color. Add yellow and green onions to roux. Stir until onions are wilted. Add to the pot with pig ears and cover until they reach the boiling point.
- Reduce heat to medium low and let cook covered about 2 hours, until tender.
- Taste gravy half way through cooking time.
- Add more spices and salt if necessary.
- Serve over hot rice.
- Now pat your feet while you enjoy!
Note from recipe contributor: My family enjoy when served with candied yams and sweet peas and corn bread.
Nutritional Note: Pig ears have nearly zero carbs. If you are low carb dieting, the sides you have with pig ears will need to be low carb side dishes of your choice. Or, you could choose to have a little rice, a little bit of candied yams and a little corn bread. With a nice portion of sweet peas. To try and keep your low carb diet. While enjoying this recipe with all the traditional trimmings.