Deep Fried Pig'S Tails, Revised Recipe

Name: Deep Fried Pig'S Tails, Revised Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dozen pigs tails; 2 quarts water, or enough to cover the tails; 1/2 onion, roughly chopped; 3 cloves garlic, smashed; 1/2 cup dry white wine or sake; 1 bouquet garni and 1 bay leaf, or 2 tablespoons each of soy sauce and fish sauce; 2 quarts canola oil, for deep-frying; 1 teaspoon vinegar of your choice; 2 teaspoons soy sauce; 1/2 teaspoon sugar; 1/2 teaspoon chili oil, or to taste; Salt and pepper to taste

Servings: persons

6 dozen pigs tails
2 quarts water, or enough to cover the tails
1/2 onion, roughly chopped
3 cloves garlic, smashed
1/2 cup dry white wine or sake
1 bouquet garni and 1 bay leaf, or 2 tablespoons each of soy sauce and fish sauce
2 quarts canola oil, for deep-frying
1 teaspoon vinegar of your choice
2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon chili oil, or to taste
Salt and pepper to taste

1
Place all the oil in a deep wok or narrow and tall pot. Bring the oil to 350u00b0F. Make sure the tails have been blotted for moisture, then add them to the pot one by one-as many as will comfortably fit in your vessel. Deep-fry the tails for 5 minutes, until the skins are golden brown. Remove the tails from the hot oil. Keep the oil in the wok for now.
2
Place the tails in a soup pot and add enough water to the pot to cover. Then add the aromatics and bring the pot to a boil. Reduce the water to a steady simmer and cook for 1 hour.
3
Remove the tails from the pot and place onto a rack to drain. Reserve the stock for another use.
4
Meanwhile, bring the wok of oil to 350u00b0F again. When the oil has reached the proper temperature, slip one to three tails into the oil (depending on the size of the vessel) and immediately cover the wok with a lid. You will hear quite a bit of bubbling for the first 30 to 60 seconds. After two minutes, lift the lid and check on the progress of the tails, turning them over in the oil if necessary. In all, it should take around 4 minutes for the tails to become golden brown. Carefully remove the tails from the bubbling oil, taking care not to squeeze the tails in case residual moisture seeps out and makes contact with the oil. Repeat with the remaining tails.
5
Combine all the ingredients for the dressing in a large and shallow bowl and toss the tails in the dressing. Serve immediately.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 dozen pigs tails, 2 quarts water, or enough to cover the tails, 1/2 onion, roughly chopped, 3 cloves garlic, smashed, and more.

Yes, Deep Fried Pig'S Tails, Revised Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!