The Nasty Bits: Deep-Fried Pig'S Tail Recipe

Name: The Nasty Bits: Deep-Fried Pig'S Tail Recipe
Ingredients: 2 pounds pig's tails, cut into approximately 4 inch sections; 2 quarts oil for deep frying; 1/2 cup of flour, or enough to coat the tails; 3 cloves garlic, smashed; Half an onion, roughly chopped; 3 tablespoons soy sauce; 1/2 cup of rice wine or white wine of your choice for braising; 1 teaspoon salt; A splash of soy sauce; A splash of red wine or sherry vinegar; Salt and pepper to taste

11 ingredients

5 steps

Ingredients

2 pounds pig's tails, cut into approximately 4 inch sections
2 quarts oil for deep frying
1/2 cup of flour, or enough to coat the tails
3 cloves garlic, smashed
Half an onion, roughly chopped
3 tablespoons soy sauce
1/2 cup of rice wine or white wine of your choice for braising
1 teaspoon salt
A splash of soy sauce
A splash of red wine or sherry vinegar
Salt and pepper to taste

Directions

1

In a wok or pot, heat the quarts of oil to 350°F. Carefully rinse and pat dry all the pigs' tails. Gently slip them into the oil and fry for 3 to 4 minutes, until the tails are golden brown.
2

Place the tails into a braising pot and cover with water. Add the garlic, onion, soy sauce, wine, and salt. Simmer for an hour, and let cool. Reserve the stock for another use.
3

Reheat the oil until it is 350°F. Pat the tails dry with a paper towel or clean cloth, taking care that no residual stock is sticking to the surface. Roll each tail segment around in the flour, until it is evenly coated.
4

With one hand, very quickly slip the tail segments into the pot, using your other hand to maneuver the lid of the pot as you go along. Fry for another 3 minutes, until the tails are golden brown and crisped.
5

Tossing evenly, dress the tails in a mixture of soy sauce and vinegar with salt and pepper to taste. The tails will have absorbed only a bit of the dressing, but it is enough. Have a bit of the dressing handy on the side, for dipping.