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Pig Tail Appetizer
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).
Pig Tails (1)
5 Spice powder (2)
Rice Wine (3)
Rice Wine (3)
Chili Powder (4)
Prep - (1-1/3 hr - 15 min work)
Run - (20 min)
- 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
- Peel ONION and cut into quarters. Cut CELERY into short
- 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.
- Meanwhile, peel GARLIC and chop fine. Slice GINGER very
thin and chop fine. Pound both to a paste in a mortar.
- Drain Pig Tails very well. Strain out and discard all other
solids from the broth. Reserve the broth for some other purpose.
- 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.
- Stir in Pig Tails and fry over moderate heat turning often
until Pig Tails are lightly browned. Do not allow anything to burn
- Serve warm. Put out a bone bowl and dips. Hot Chinese mustard, chili
sauce, good Philippine vinegar and sweet soy sauce are all good.
- 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.
- 5 Spice: this is a standard Chinese
seasoning. For a recipe see our Five Spice
- 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).
- Chili Powder: Korean will work fine here,
you don't want too hot a powder for Chinese recipes.
- 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
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
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