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Pork tails make for a unique and taste meal!

They are rich in cartilage and produce a wonderful gelatin when cooked low and slow.

The texture and taste is somewhat similar to pork feet.

Pig tails are a good source of protein, minerals, and vitamins.

They make a great addition to stocks and soups.

However, they can absolutely can be eaten on their own like in the the meal below where they really shine!

Braised Pig Tail:

This braised pig tail is sticky, tender and melt in your mouth delicious. The pork tails are cooked long in a rich a flavorful soup. It is an easy Chinese style recipe to make any night of the week!


  • 1 ½ pounds pig’s tail (cut into chunks)
  • 1 inch ginger sliced
  • 3 garlic cloves minced
  • 1 green onion chopped
  • 1/3 cup cooking wine (you can also use beer)
  • 3 tablespoons soy sauce
  • 1 tablespoons sugar
  • 1 tablespoon oil or cooking fat
  • 4 star anises
  • 1/2 teaspoons salt
  • water as needed


  • 2 tablespoons cornstarch


  • 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.


  • Dark sauce will make pork tail darker. I used the combination of 2 tablespoons of dark sauce and 1 tablespoon of light soy sauce.
  • Add more salt only after the sauce has thickened, otherwise it can become too salty.

*Recipe from izzycooking.com


About our pork:

We believe animals should be treated with respect.

At Miller's Biodiversity Farm our pigs live in their natural habitat - the woods. Our pig's root, dig and forage for countless acorns and bugs. 

Our pigs have free access to wholesome and nutritious food. 

In addition to the food they find solo, we feed the pigs lots of skim milk along with their regular feed. 

The feed we provide our pigs with is a specially formulated blend of corn, peas, ground oats, fish meal, seashell flour, alfalfa meal, wheat middlings, and a nutri-balancer which has kelp, probiotics, vitamins, and minerals that they are free to feed on as they wish. 

A difference you can taste!

The quality of life of our pigs comes through in the quality of our pork products. When you order pork from Miller's Bio Farm you can be sure that you are getting the real deal!


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