AuthortapasonlineCrispy fried pork tail - a very traditional offal dish which is easy to prepare, BUT, be careful as it jumps in the pan and can even explode, so it may need to be covered. A deep fryer would be useful, but again, take care, as when preparing this for the photograph, it blew the lid off!
1 or 2 pig's tails cut into bite-size pieces
3 cloves of garlic peeled
2 bay leaves
1 pinch of sea salt
lemon juice
olive oil, for frying
1
Place the pig’s tail in a stockpot with sufficient water to cover, and add the garlic, bay leaves and salt.
2
Bring to a boil, then simmer on a low heat for one and a half to two hours, until tender. Remove and set aside.
3
Carefully (see above) fry the pork tail in hot oil until crispy. You may need to do this in batches to avoid lowering the temperature.
4
Dry briefly on kitchen paper, then serve, drizzled with lemon juice.
CategoryMeat DishesCooking MethodBoiling, Frying
Ingredients
1 or 2 pig's tails cut into bite-size pieces
3 cloves of garlic peeled
2 bay leaves
1 pinch of sea salt
lemon juice
olive oil, for frying
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