Fried Pigs’ Tails with Smoked Cola BBQ
Sauce
SERVES 4 (OR 6 AS PART OF A LARGER MEAL)
Every pig has a tail. But when was the last time you ate one? It’s a woefully
underappreciated piece of meat. It’s also mercifully cheap. It’s odd that more people
haven’t discovered pigs’ tails—they’re like fattier ribs. And when fried, they go great
with barbecue sauce.
A Chinese red braise—named for its dark mahogany color—is a classic way of
preparing long-cooked meats. The braising liquid is sweet and salty, warmly spiced,
and beautifully fragrant. It’s good on a primal level. You can use this same recipe for
other braises like pork belly, beef tendon, duck, or chicken.
Note: The tails need two days of prep: an overnight cure before braising and then a
night in the fridge before frying.
2 pounds pigs’ tails
2 tablespoons kosher salt, plus more as needed
2 tablespoons sugar
RED BRAISE
1 tablespoon ground Sichuan pepper
1 star anise
1 cinnamon stick
2 garlic cloves
1 bay leaf
1 black cardamom pod, smashed
1 (4-inch) square dashi kombu, wiped with a damp cloth
1 cup soy sauce
1 (1-inch) piece fresh ginger, unpeeled, cut into ¼-inch-thick coins
1 cup packed dark brown sugar
1 (12-ounce) bottle cola, preferably Coke
4 cups chicken stock
8 to 10 cups vegetable or peanut oil, for deep-frying
¾ cup cornstarch
Smoked Cola BBQ Sauce
Dill Pickles
1. Trim the pigs’ tails down to 2-inch pieces. Season generously with the salt and
sugar. Cover and refrigerate overnight.
2. Preheat the oven to 325°F.
3. Combine all the red braise ingredients in a Dutch oven and bring to a simmer over
high heat. Add the pigs’ tails and lay a sheet of parchment paper on the surface of
the liquid. (Pigs’ tails have a tendency to float, so the parchment will help keep
them submerged and prevent them from drying out.) Cover the pot with the lid or
two layers of aluminum foil.
4. Pop the pot o’ tails into the oven and braise for 2 to 3 hours, or until the cartilage
is soft but the meat is not yet falling off the bone. (The pigs’ tails will continue to
cook in the warm broth off the heat.) Remove the tails from the oven, remove the
lid or foil, and allow them to cool thoroughly.
5. Remove the tails from the braising liquid and lay them on a wire rack set over a
baking sheet. Refrigerate the tails, uncovered, overnight. If you like, boil the
braising liquid, then cool—ideally in an ice bath—and refrigerate or freeze for use
in your next braise.
6. In a deep pot or a wok, heat 3 to 4 inches of oil to 350°F, or use a deep fryer.
Meanwhile, pull the pigs’ tails from the fridge and let them rest at room
temperature.
7. When the oil is ready, dredge the tails in the cornstarch, shaking off any excess,
and fry them until crispy and brown—about 5 minutes. Work in batches, if
necessary, to avoid lowering the oil temperature too dramatically. Transfer the
tails to a paper-towel-lined baking sheet and immediately season with salt.
8. Serve the tails with the BBQ sauce and dill pickles.