Serving
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Pig Tail Appetizer
China
  -   Chinese
Serves
Effort:
Sched:
DoAhead:  
4 app  
***
1-3/4 hr  
Yes
This sort of rude and messy appetizer will be enjoyed by Real Men, along with plenty of beer and discussion of the fall of the Mayan Empire or the impact of quantum physics on daily life. Serve with dips (see below).




2
------
5
3
1
1
------
2
3/4
3
1
1/2
1
1/2
#
---
oz
oz
t
T
---
cl
in
T
T
t
t
t
Pig Tails (1)
-- Broth
Onion
Celery
5 Spice powder (2)
Rice Wine (3)
------
Garlic
Ginger root
Oil
Rice Wine (3)
Cumin Seed
Chili Powder (4)
Salt
Prep   -   (1-1/3 hr - 15 min work)
  1. I usually cut the PIG TAILS tails in half crosswise (a sharp Chinese cleaver knife driven by a soft faced mallet is perfect for this). Place them in a pot with plenty of water to cover. Bring to a boil uncovered (to prevent foaming over) and boil for 10 minutes. Drain and rinse.
  2. Peel ONION and cut into quarters. Cut CELERY into short lengths. Mix.
  3. Clean the pot and return Pig Tails. Add Onion mix, 5 Spice, Rice Wine and cold Water to cover. Bring to a boil and simmer about 1 hour.
  4. Meanwhile, peel GARLIC and chop fine. Slice GINGER very thin and chop fine. Pound both to a paste in a mortar.
  5. Drain Pig Tails very well. Strain out and discard all other solids from the broth. Reserve the broth for some other purpose.
Run   -   (20 min)
  1. In a kadhai, wok or heavy skillet, heat Oil. Stir in Garlic mix, Rice Wine, Cumin Seed, Chili Powder and Salt. Fry stirring until just aromatic.
  2. Stir in Pig Tails and fry over moderate heat turning often until Pig Tails are lightly browned. Do not allow anything to burn (See Note-5).
  3. Serve warm. Put out a bone bowl and dips. Hot Chinese mustard, chili sauce, good Philippine vinegar and sweet soy sauce are all good.
NOTES:
  1. Pig Tails:   As sold in the Asian markets here in Los Angeles, these are from bobbed pigs, so they're only about 8 inches long. They're shaved, cleaned, and sawed in half lengthwise. For details see our Pig Tails page.
  2. 5 Spice:   this is a standard Chinese seasoning. For a recipe see our Five Spice Powder page.
  3. Rice Wine:   Use a good drinkable Chinese rice wine, not that horrid salty "cooking" stuff. Lacking that, use a dry sherry (sake is not a good substitute).
  4. Chili Powder:   Korean will work fine here, you don't want too hot a powder for Chinese recipes.
  5. Method:   I prefer the Indian kadhai because it is the best at containing splatter. The pig tails include some skin, and pig skin splatters, so there will be some of that - less if you keep the oil temperature down around 290°F/145°C and turn frequently.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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