Spicy Chinese-style Pork Tails
Description
The appetizer is quick and easy to make. If possible, cook a double batch right away — the tails are also very tasty cold! Using the same method, you can prepare pig ears or a whole knuckle as well, adjusting the cooking time. It can be served warm or chilled.
Instructions
- 1
Step 1
Rinse the tails thoroughly and scrape the skin if needed. Cover with cold water, bring to a boil, and simmer for about 5 minutes. Drain and rinse again with cold water. Let the water drain off, then arrange in a non-reactive container, dipping them in the marinade. For the marinade, finely chop the onion and garlic, slice the ginger, mix with half the sugar and spices, add the soy sauce and 50–70 ml of water, and mix well.
- 2
Step 2
Cover with foil, poke a few holes in it, and refrigerate for one to three days. Periodically swap the tail pieces—move the ones on top to the bottom.
- 3
Step 3
One hour before cooking, take the tails out of the refrigerator. Heat the oil without letting it get smoking hot, and brown the tails on all sides. A wok or a roomy deep skillet works best so you can arrange the tails in a single layer.
- 4
Step 4
Pour the remaining marinade over the tails and braise over low heat, turning them so all the tails soak up the sauce evenly. When they become tender, after about an hour and a half, add the remaining sugar and spices, rice vinegar, oyster sauce, and chili flakes. Braise for another 10 minutes, stirring constantly. The tails should be coated in a glossy glaze on all sides.
- 5
Step 5
Serve the tails hot or cold, sprinkled with toasted sesame seeds and herbs. Be sure to serve sliced onion with the tails, preferably sweet varieties.