recipe reviews for:

Southern Style Pig Tails

“A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.”

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Reviewed: Nov. 28, 2008

Very good!! High in fat so dont make it a regular habit but they are awesome. I sprinkled a little cajun seasoning on them before i put them in the oven and i couldnt stop eating them although i knew i should!

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Reviewer:

Larney

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Reviewed: Nov. 3, 2008

I wasn't sure what to do with the garlic so I boiled it along with the pig tails. The pig tails came out exactly the way they did in picture, however the meat had no taste. I am not sure how to improve the taste.

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sitrini

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Reviewed: Feb. 12, 2008

Thank you, I always cook pig tails. Only after the boiling point, let cool and remove all bones. I add a package of baby lima's, a large chopped onion,one tsp. garlic and black pepper. Cornbread goes great. I usually freeze a couple containers and serve as a side for another day.

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Reviewer:

juanita64

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Nov. 15, 2007

I've never had pig tails before.I see them in the store and a friend makes Stone Stew and includes them along with some other "stuff". I think I'll have these along with my blackeyes and collards for New Year's Day. Keryne, you're a true Nubian Soul with your recipes. Keep them coming!

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