滷豬尾巴_Braised Pig Tail

Braised pig tail

Ingredients:
2 lb pig tail, ask butcher to cut into 1 inch pieces

spice pack:
3 star anise
1 TBS + 1 tsp Sichuan peppercorn
10 clove
1 tsp cumin
1 cinnamon stick
2 dry hot pepper
5 slice ginger
1 TBS five spice powder

3 scallion, cut into 3 inch pieces
5 slice ginger
5 garlic clove, crushed

2 TBS Shao-hsing rice wine
¼ cup soy sauce
2 TBS soy paste
1 TBS dark brown sugar
4 cup chicken stock
4 cup water



Procedure:

pig tails, some with skin on.

Blanch the pig tail in a big pot of water, after cooking for a few minutes, rinse well under cold water to stop cooking, also wash them clean.  Pat dry with kitchen towel, set aside.

Ingredients for spice pack.  Toast the spices in a small skillet until fragment.  Wrap in a cheese cloth, and your spice pack is ready.

Dark brown sugar, soy sauce, soy paste ( on the back left, if you can not find it, use soy sauce instead, and add a little more brown sugar ) and Shao-hsing rice wine.

In a wok, saute scallion, ginger and garlic.

Add prepared pig tail, caramelized them until a little color show up.

Add the soy sauce, soy paste, brown sugar and Shao-hsing rice wine.

Add chicken stock, water and spice pack, bring it to a boil.

After bring to boil, you could transfer it to a dutch oven and braise the pig tail until tender, about 35-40 minutes.

Braised pig tail

If you like to deep fry it, at this point, carefully dried the meat use kitchen towel, toss it with some corn starch and fry it in a 350F oil, drain well, sprinkle some salt and white pepper and top with some cilantro.


Happy Cooking!