Forget everything you think you know about pig's tail. This isn't your grandma's boiled-to-mush version. We're talking crispy, crackling skin giving way to succulent, melt-in-your-mouth meat, infused with the bright, fragrant zest of lemongrass. This recipe transforms a humble cut of meat into a truly special weekend treat, perfect for sharing (or not!). The intense flavour profile, a delightful combination of savory and aromatic, will leave you wanting more. Imagine the satisfying crunch with each bite, the rich depth of the meat enhanced by the subtle citrus notes of the lemongrass.
This recipe elevates the humble pig's tail to a culinary masterpiece. From preparation to perfectly golden-brown perfection, we guide you through every step of the process, ensuring a flawlessly crispy and flavourful result every time. Ready to embark on this delicious culinary adventure? Let's dive into the step-by-step guide below!
Tools Needed
- Knife
- Pan
- Air fryer or sun for drying
- Tray
Ingredients
- Pig's tails: 4 half-kilo
- Ginger: 5 grams
- Turmeric root: 5 grams
- Purple onion: 3
- Salt: 0.5 tablespoon
- Water: 0.5 liter
- Vinegar
- Cooking oil
- Soy sauce: 1 tablespoon
- Tomato sauce: 1 tablespoon
- Chili sauce: 1 tablespoon
- Sugar: 3 tablespoons
- Fish sauce: 1 tablespoon
- Garlic: 2 cloves
- Shallots: 2 bulbs
- Lemongrass: 6 stalks
- Coriander: 10 leaves
- Ground pepper
Step-by-Step Instructions
Step 1. Prepare the Pig's Tails
- Wash pig's tails with salt, ginger, and wine to remove fishy smell. Scrape the skin clean with a knife.
- Prepare ginger, turmeric root, and purple onion. Slice them.
- Boil water with ginger, turmeric, purple onion, and salt.
- Add pig's tails and boil for 5 minutes, turning occasionally.
- Remove pig's tails and pour vinegar over them. Let it soak for 10 minutes, turning halfway.
- Sprinkle salt evenly over the vinegar-soaked pig's tails and rub it in.
- Air fry at 80°C for 30 minutes, or sun-dry for 1-2 hours until completely dry.
Step 2. Deep Fry and Crisp
- Heat cooking oil in a pan and deep-fry the dried pig's tails until golden and crispy.
Step 3. Make the Lemongrass Sauce
- Combine soy sauce, tomato sauce, chili sauce, sugar, fish sauce, and water. Cook until boiling and the sugar dissolves.
- Prepare garlic, shallots, lemongrass, and coriander. Slice them thinly.
Step 4. Combine and Serve
- Combine the fried pig's tails with the prepared sauce, garlic, shallots, lemongrass, coriander, and ground pepper. Mix well.
- Serve and garnish with fresh chilies.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Choose pig's tails with lots of skin and little meat for extra crispy results.
- Soaking in vinegar helps make the skin crispier and saves vinegar.
- Dry the pig's tails thoroughly before frying for maximum crispiness and puffiness.
- Fry the pig's tails over high heat to achieve crispy skin. Low heat will harden the skin.
- Adjust the sauce seasoning to your preference. Add more chili for spiciness or reduce seasoning for a milder taste.
- Use a sharp knife when chopping the pig’s tail to prevent excessive water leakage.
Nutrition
- Calories: approximately 2800-3200
- Fat: 200-250g
- Carbs: 50-70g
- Protein: 150-180g
FAQs
1. Can I use frozen pig tails?
Yes, but ensure they are fully thawed and patted completely dry before cooking. This helps achieve the crispy skin.
2. How do I ensure the pig's tail is crispy?
Pat the pig's tail VERY dry before frying. Use high heat and ensure the oil is hot enough before adding the pig's tail. Don't overcrowd the pan.
So there you have it – a recipe that transforms a sometimes-overlooked cut of meat into a culinary star. This crispy, lemongrass-infused pig's tail is guaranteed to impress your family and friends. Enjoy this delicious weekend treat!