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Bought 3 lbs of pigtails on a whim today

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Saw them at the Asian grocery store for $1.29 a pound and figured why not? I'm not entirely sure how to cook it. I've never eaten pigtails in my life but I've had pig trotters so I'm guessing the tails will be similar unctuous fatty goodness.

I'm thinking about putting everything in a crock pot and going the Asian route - dark soy, ginger, garlic, maybe some black vinegar.

Any other ideas? I saw a lot of southern recipes while doing a quick google search in the store.

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  1. Jamaican red bean soup - just had some yesterday. No recipe to share as I buy it, or rather a JA friend picks it up for me!

    1. Try this one from the acclaimed master of nose-to-tail


      1. I have some "salted" ( maybe brined), so you can keep some, and use smaller amounts for seasoning beans and such.

        1. Depends if they're salted or not.
          I usually get mine salted from a caribbean shop, but in the asian markets, they look fresh.

          If they're salted, the usual process is to boil and change the water 2 or 3 times to get the salt out, then use however you want.
          The majority of times, we make what we call "boiled dinner", a one pot meal with tail, ribs, cabbage, carrot, potato, pole beans, turnip and dumplings steamed on top at the end. A kind of old-fashion peasant dish.

          Howsomever, I'll occasionally grill them on charcoal. They'll drip fat and char (burn) real quick, so you gotta put them on the heat and off the heat repeatedly. Very tasty.

          1 Reply
          1. re: porker

            Good point the ones in my soup are salty and pink like ham.

          2. I bet your spouse loves you very much.

            1. My father in law corns our pig tails...we wash them well and soak them overnight. I bring them up to a boil then discard that water, add fresh water and simmer them on the stove top. Once they're 3/4 of the way cooked, we throw in mixed turnip/mustard/kale greens and finish cooking them. We usually serve this with a side of potato salad and some cornbread or hushpuppies. Pass the hot sauce and cider vinegar for drizzling.

              If yours are fresh, skip the soaking step

              1 Reply
              1. re: Cherylptw

                Grew up eating pigs tails. A Mennonite favorite. This recipe is pretty close to what we used to eat.
                Only difference real differences were the tomatoes were home canned and there were lots of sweet onions. And my grandmother/mother and aunts made a ten gallon recipe at a time. http://www.food.com/recipe/mennonite-...

              2. The last time I had pigtails was in a soul food restaurant, cooked with greens. Delicious, if you like fatty meats, which I do. I'm sure they were cooked for a long time. Also, when I was a child my parents would bring home a pigtail from the butcher (probably thrown in for free after they bought meat to freeze and use for several months) and I would roast it on the barbecue while my father was grilling his steaks. To eat it, I would hold it in my hands and nibble like corn on the cob.