Specialty Cuts - Other
Available fresh, pickled, or smoked, pork tails often figure as an ingredient in numerous ethnic recipes.
Fresh tails are best suited to long roasting and barbecuing. The long cooking process helps to diminish their significant fat content. Tails benefit from a preliminary parboiling in salted water.
Roast tails on a rack for 2-3 hours, or until tender and most of the fat has been cooked off, or simmer in acidulated water until tender.
At this stage tails can be barbecued or roasted to finish.
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