Description
A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.
Ingredients
- 8 pig tails, rinsed
- 6 cloves garlic, halved
- 1 onion, coarsely chopped
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Servings: 4