We manage to eat everything from a pig's body, even if you aren't aware of it. For example, jello is made from the collagen of pig (sometimes cow) bones, hooves and connective tissue. But what about pig tails?
This video recipe will show you how to grill up some delicious barbecues pigs tails. Give yourself about an hour and a half to prepare these guys and you're in for a tasty treat. Meaty and fatty (Sydney Oland tells us that's where the taste is!), the pig tails first get boiled for an hour with fragrant peppercorns, fennel seeds and cardamom pods. Then they hit the grill for 30-40 minutes. Toss with your favorite BBQ sauce and serve. They're juicy and crispy and have their own convenient built-in cartilage handles.
* 4-6 peppercorns
* 2 tsp fennel seeds
* 5 cardamom pods, cracked
* 2-3 lbs pig tails
* BBQ sauce of choice
* large stock pot
* cleaver or large chef's knife
1. Place pig tails, peppercorns, fennel seeds and cracked cardamom in a large pot. Cover with water. Bring to a boil, then reduce heat and simmer 1 hour or until tails are tender
2. Drain pig tails. (You can reserve the cooking liquid for another use - collard greens cooked in this liquid with a few chiles and rough chopped garlic is really succulent)
3. When tails are cool enough to handle, chop them into 2-3" pieces, using a large chef's knife or cleaver to cut through the bone
4. Preheat grill to medium-high and grill tails until crisp. Depending on the heat and your grill, this could take anywhere from 40-60 minutes. Be cautious of the fatty, boneless pieces. The fat tends to want to catch fire!
5. Once tails are crisp, toss in BBQ sauce to coat, and serve
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