Crispy 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!
Place the pig’s tail in a stockpot with sufficient water to cover, and add the garlic, bay leaves and salt.
Bring to a boil, then simmer on a low heat for one and a half to two hours, until tender. Remove and set aside.
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.
Dry briefly on kitchen paper, then serve, drizzled with lemon juice.
4 servings