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: 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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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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nubiangrits

	Cooking Level: Intermediate Living In: Spartanburg, South Carolina, USA
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Reviewed: Oct. 1, 2007

Great Recipe, I served it with turnip Greens and Cornbread. I submitted a pic so look for it to be up sooon

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ALLY0479

	Cooking Level: Expert Home Town: Memphis, Tennessee, USA Living In: Coldwater, Mississippi, USA
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Reviewed: Nov. 25, 2005

Great idea, I'm from the Caribbean and we stop at the boiling part, this is an awesome recipe there should be more recipes like this.

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4 users found this review helpful

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MYRTS78

	Cooking Level: Expert Home Town: Sangre Grande, Sangre Grande, Trinidad And Tobago Living In: Hempstead, New York, USA
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