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Pig Tail Recipes

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I grew up eating pig tails, being from Panama, my mom made them in a stew with red kidney beans, garlic, onions and thyme. I'm thinking about making them with a Louisiana twist but I was wondering if any of you have any other recipes?

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  1. I'm from the south, we eat a lot of pig parts. I cooked some tails a couple of weeks ago but I put them in the crockpot with some onions, crushed red pepper flakes, garlic, s & p. I put about 1/4 cup of water in the bottom of the cooker and let them go for 8 hours. They were falling apart goodness....I never had them in a stew but I imagine that would be good too.

    1. Back home in New Orleans we always had cabbage and pig tails for New Years day. Brown them and throw them in with the cabbage and a small amount of water, cook for quite some time until the cabbage is brown and very very tender.
      Other than that the only way I have ever eaten them is pickled, my parents used to buy jars of pickled pig tails, pig lips and pigs feet.

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      1. re: roro1831

        We have a restaurant here that fries pig tails to serve with a duck and sausage gumbo... super-delicious. The pig tails you kinda use in place of bread as a 'scooper' for the gumbo, if that makes sense. In MS, I always had them pickled, but it's kinda hard to find here in Austin.