Ingredients: 4 pig’s tails, washed thoroughly 21/2 cups pork or vegetable stock 1 small onion, chopped coarsely 1 carrot, chopped coarsely 1 celery stick, sliced 1 bay leaf 1 egg 6 black peppercorns Seasonings: Salt Ground black pepper ½ tsp. mustard 4 tbsp. bread crumbs 2 tbsp. oil 1 tbsp. margarine Cooking Instructions: Put pigs’ tails in an oven proof dish with onion, carrot, celery, bay leaf, and peppercorns, Pour stock on it. Cover dish with foil and bake at 350”F until tails are very tender. Remove tails from the stock and let cool. (The stock may be strained into a bowl and refrigerated for late use with a soup or casserole) Beat egg lightly with mustard Season flour with salt and pepper. Dust pig’s tails with flour, then roll them in egg and mustard mixture, then in bread crumbs. Turn up oven to 400:F. Put oil and margarine in a raosting pan. Heat in oven for 5 minutes. Add pig’s tails and roast for 15 minutes until brown and crisp. Turn once to make sure they are cooked evenly. Post navigation
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