Southern Style Pig Tails Best Dishes

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Southern Style Pig Tails

"A lot of ethnic recipes use pig tails. They are fantastic as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, two times and the result is a crispy crackling masking the tail, that you may consume or store for crackling in cornbread. The crushed pink pepper can be used liberally for a spicy flavor. Be certain to shop for pig tails that have quite a few meat around the top part."

Ingredients :

eight pig tails, rinsed
6 cloves garlic, halved
1 onion, coarsely chopped
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt

Instructions :

Prep : 15M	Cook : 4M	Ready in : 3H15M

Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and produce to a boil. Boil for 10 to 15 mins. Drain, and easy the pot of any debris, then go back the tails to the pot and cowl with cold water. Bring to a boil again, and season with onion, purple pepper flakes and salt. Boil for approximately 2 hours, or until the tails are nearly falling apart.
Preheat the oven to 375 ranges F (190 degrees C). Line a roasting pan with aluminum foil.
Drain the pig tails, and area them at the roasting pan. The stock from the tails may be used to cook dinner turnip veggies, cabbage or black-eye peas.
Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the pores and skin browns. Take care whilst beginning the oven door. Allow the tails to chill, and serve along with your favourite facet dishes.

Notes :

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