Pork Tail

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 of pork tail is somewhat similar to pork feet. Lots of rich fat and connective tissue that melts into the meat when cooked low and slow.

100% pasture raised pork tails are a great source of protein, minerals, and vitamins. And 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 low and slow in a rich and flavorful soup. It's an easy Chinese style recipe to make any night of the week!

Ingredients

• 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

Optional

• 2 tablespoons cornstarch

Instructions

• 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.

Notes

• 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

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Honest Disclosure: The pork tail is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.