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Pork Tails - Braising, Frying or For Soups?

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Last month on a whim I picked up some pig tails from the local asian market and they've been hanging out in my freezer ever since because I'm not quite sure what to do with them now. I had the original idea of putting them in a soup or sauce for flavour but at the same time, after looking at some recipes, it seems like a waste to stick them in a soup.

Does anyone have any experience with them? What did you with them and what do you recommend??

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  1. Haven't done them myself but here's some good tips.
    http://www.seriouseats.com/2008/05/ho...

    1. Here is another idea to try - its a soup, but it looks fantastic. She says you can use any pork, but that the tail is traditionally used for this dish.

      http://homecookingrocks.com/sinigang-...

      I wonder if the COTM has any recipes for pig tails.

      1. I've seen them but never used them. But based on experience with feet, ears, and ox tails, I suspect they need a good simmer before eating. So as first step I'd cover them with water (and modest amount of stock flavorings), and cook till nearly tender. Then drain, taste, and put them in the fridge. And save the stock as well. The stock will probably have good body (gel firmly).

        The tail and stock could be the starting point for a good soup. Something Caribbean comes to mind, probably because of something I saw Andrew or Tony eating. I suspect any preparation using pigs feet would be suitable.