BRAISED PIG TAILS
Provided by Food Network
Categories main-dish
Time 5h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large saute pan until hot, then add 3 tablespoons of the olive oil. When the olive oil begins to smoke, carefully place the pig tails into the saute pan. Sear the pig tails until golden, then remove from the pan. Repeat as many times as necessary to sear all the pig tails. Once the pig tails are removed from the pan, carefully add the beer and deglaze the pan.
- Heat a large oven-safe roasting pan until hot, then add the remaining 3/4 cup plus 1 tablespoon olive oil and cook the ginger, garlic, carrots, onions and celery until caramelized. Add the pig tails, then pour the chicken stock into the roasting pan (there should be just enough liquid to cover the pig tails and vegetables). Add the thyme sprigs, bay leaves, orange juice and two healthy pinches of salt. Cover the pig tails with aluminum foil and braise in the oven for 4 hours. Remove the foil and continue to bake for another 30 minutes. (This will allow the pig tails to gain a beautiful color and for the braising liquid to reduce.) Remove the pig tails from the roasting pan and strain the braising liquid. Refrigerate until ready to use. Once the pig tails are cool to the touch, trim the excess fat.
- Add the vegetable oil to a large pot and heat to 350 degrees F.
- Dredge each pig tail in flour and fry until crispy. Toss in your favorite barbecue sauce. Sprinkle with toasted sesame seeds, sliced scallions and cilantro if using.
MENNONITE ROASTED PIG TAILS AND RIBS
Finger licking good. No Mennonite picnic is complete without barbecued pig tails and ribs and the traditional hot potato salad.
Provided by Olha7397
Categories Pork
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place pig tails, fat side up, on a rack in an open roasting pan.
- Bake 2 hours at 300 degrees F.
- Drain off the fat.
- Meanwhile cut the ribs into individual portions of 3 to 4 ribs.
- Cover and bake 45 minutes at 300 F.
- Drain off the fat.
- Combine the ingredients for the sauce.
- Simmer 10 minutes.
- Lay the tails and ribs in the bottom of an open roasting pan.
- Spoon the sauce over.
- Return to the oven and continue cooking for another hour.
- Spoon on more sauce periodically so that they are well coated.
- To barbecue the meat outside, pre-roast in the oven as directed.
- Then lay pieces on the outside grill, paint with the sauce, and grill till succulently brown and crisp, turning and brushing on more sauce periodically.
- Classic Canadian Cooking.
Nutrition Facts : Calories 2515, Fat 198.7, SaturatedFat 70.9, Cholesterol 686.4, Sodium 1936, Carbohydrate 21.9, Fiber 1.1, Sugar 17.3, Protein 150.7
PIG TAILS
A perfect rustic dish for autumn/winter as the nights draw in. Serve with fresh bread rolls and a good bottle of red wine - a Rioja works a treat.
Provided by maryjane in spain
Categories One Dish Meal
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, add the first 4 ingredients, COVER THE TAILS WITH WATER and boil for 1/2 an hour. Drain, cool and remove excess fat.
- Meanwhile, mix the tomato sauce, garlic, teriyaki sauce, and soya sauce and in a large roasting pan and then add tails.
- Bake at 350F for several hours until meat falls off the bone.
- Serve with fresh bread rolls as you'll want to get every last bite of the sauce.
- (Don't forget a bone bowl when setting the table - also, low lighting sets the scene for serious messy eating with fingers!).
Nutrition Facts : Calories 3588, Fat 305, SaturatedFat 105.8, Cholesterol 880, Sodium 3560.7, Carbohydrate 33, Fiber 6.4, Sugar 18.8, Protein 168.1
ROASTED PIG'S STOMACH AKA DUTCH GOOSE
Okay, I know it sounds gross...but, trust me, it only sounds that way!! This traditional Mennonite recipe comes from the Mennonite Community Cookbook that was given to me as a gift. Amounts can vary, since the stomach should be tightly stuffed. I usually use 1 lb bulk sausage and 1 lb. turkey sausage. Sometimes to make this very simple, I buy the hash brown shredded potatoes with onion and peppers. I have never used cabbage, but am sure it's good with that in it too. One of my favorite ways to eat sausage; great with a side salad or fresh green beans. TIP: Since pig stomach is not sold everywhere, you may need to pre-order your pig stomach with your butcher.
Provided by SReiff
Categories < 4 Hours
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Make a filling of sausage(s), diced potatoes, chopped onion, pepper and cabbage.
- Add seasonings and mix well.
- Wash stomach well. Drain and fill stomach with stuffing.
- Close opening of stomach securely by "sewing" together using toothpicks.
- Place stuffed stomach in a roasting pan with enough water in pan to cover bottom and bake at 350F for approximately 3 hours - stomach should be brown (like a done turkey!).
- Slice and serve.
Nutrition Facts : Calories 584, Fat 45.4, SaturatedFat 15.1, Cholesterol 122.8, Sodium 1381, Carbohydrate 14.9, Fiber 2, Sugar 1.4, Protein 27.5
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