"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." — KERYNE
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pig tails, rinsed
onion, coarsely chopped
red pepper flakes, or to taste
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.
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.
Great Recipe, I served it with turnip Greens and Cornbread. I submitted a pic so look for it to be up sooon
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.
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!
I haven't made these, per your recipe Keryne, but it looks pretty awesome to me. I do pretty much the same thing with pig tails, except I take it a step further by cooking some fresh ham hocks along with it, throw some onions in the pan while cooking and then one step further. I like to add my favorite bottled BBQ sauce on top of the pig tails and ham hocks for the final roasting part of this succulent pork fest. The sauce forms a delicious glaze, that just makes your eyes roll back in your head.
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!
I even added EXTRA seasoning but it was still flavorless;despite that it was strangely ok
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Style Pig Tails
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 317
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