Yes to Yummy

Odds + Ends…Pig Tails! (Not recommended for vegetarians/vegans)

August 12, 2013 Leave your thoughts Print this page


Would you ever guess that THIS is the same thing as THIS


…which is the same thing as THIS


To all of my vegetarian/vegan followers out there, I’m sorry. I made pig tails, and they were delicious.

After tasting this bizarre delicacy at a restaurant with my family, I knew I had to try cooking them myself. While I was away in France, my friends at Saugatuck Craft Butchery saved me the tails from the pigs they’d get in every week, and when I got home, they surprised me with 5 big, juicy queues. I’m telling you—best. Welcome. Home. Present. EVER.

If you’ve got the guts…and a good place to get ‘em…I highly recommend trying to cook pig tails yourself. It’s a lot like the belly, but more flavorful and perfect for munching. Plus, it’s pretty cool to say that you prepared and devoured pig tails, right?

The first step is to soften the pig tails—they’re not exactly the most tender to begin with. Throw ‘em in a big pot, cover with water, and bring to a boil. Reduce the heat slightly and let cook at a steady bubble for 15 minutes. 


Drain and toss the cooking water. Return the pig tails to the pot and add 1 large onion, cut into eight pieces, 1 tablespoon of black peppercorns, 2 teaspoons of red chili flakes, 1/2 tablespoon of kosher salt, and 4 or 5 bay leaves. 


Cover completely with cold water, and bring to a boil once more. With the lid off, let bubble until the tails are nearly falling apart when you touch them, about 2 hours. Remove the pig tails from the water, but don’t toss the cooking liquid! This stuff makes delicious broth and is excellent with a little red curry paste stirred into it.

Dry off the pig tails with paper towels and preheat the oven to 400 degrees.


Not the most appealing picture, I know, but it’s better than fish guts or my sixth grade English teacher in the 80’s.

Place the pig tails on a wire baking rack atop a rimmed baking sheet, and roast until popping and golden brown, about 40 minutes. Turn over once at the 20 minute mark.

Serve over a mashed root vegetable (I used sweet potatoes, but butternut squash, parsnips, or carrots would also be tasty) and sauteed greens. Squeeze with some lemon juice just before eating.

You’re gonna feel like this when you take a bite.


What’s your favorite cut of oink? Leave me a comment on Facebook and let me know!

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