Grilled Pig Tails
Serves 4-6
Ingredients
- 4-6 peppercorns
- 2 tsp fennel seeds
- 5 cardamom pods, cracked
- 2-3 lbs pig tails
- BBQ sauce of choice
Special Equipment
- large stock pot
- cleaver or large chef's knife
- grill
- tongs
How-to
- Place pig tails, peppercorns, fennel seeds and cracked cardamom in a large pot. Cover with water. Bring to a boil, then reduce heat and simmer 1 hour or until tails are tender
- Drain pig tails. (You can reserve the cooking liquid for another use - collard greens cooked in this liquid with a few chiles and rough chopped garlic is really succulent)
- When tails are cool enough to handle, chop them into 2-3” pieces, using a large chef's knife or cleaver to cut through the bone
- Preheat grill to medium-high and grill tails until crisp. Depending on the heat and your grill, this could take anywhere from 40-60 minutes. Be cautious of the fatty, boneless pieces. The fat tends to want to catch fire!
- Once tails are crisp, toss in BBQ sauce to coat, and serve