Gorgeous, delicious pig tails are meant to be eaten with the fingers and they are a carnivorous delight. Lush, plush, melting flesh, under a crisp golden crust.
It has that special lip-sticking quality of fat and flesh merging. – a crackling good idea.
Ask your butcher for a few long pig tails. Add the pig tails to a bed of coarsely chopped carrot, celery and onion with herbs (bay, parsley, thyme, garlic, peppercorns and lemon zest). Add red wine and chicken stock.
Cover pan with foil and braise in a medium oven for about 3 hours, until the flesh gives easily when pinched.
Let the tails cool in the braising liquid, removing them before it sets to jelly. Refrigerate the tails until firm.
Preheat a baking pan to 220°C. Dredge the tails in seasoned flour, dip in eggs beaten with mustard and coat with fine dry bread crumbs.
Add butter to the hot pan, Pop in the tails, turning to coat them well with the butter. Roast, turning once, until golden brown, about 20 – 30 minutes.