Braised pig’s tails or ears

Braised pig’s tails or ears

Use this recipe to braise pig’s tails and ears.

By
From
Becasse
Makes
6 tails or ears
Photographer
Steve Brown

Ingredients

Quantity Ingredient
6 large pig’s tails or ears
1 tablespoon non-scented cooking oil
1 small carrot, roughly chopped
1/2 small onion, roughly chopped
1 sticks celery, roughly chopped
1/2 medium leek, roughly chopped
1/2 head garlic, cloves separated and roughly crushed
60g unsalted butter
80ml madeira
4 sprigs thyme
1 bay leaf
500ml * brown pork stock [rid:1867]
salt
freshly ground pepper

Method

  1. Preheat your oven to 110°C. Use a cook’s blowtorch to singe away any hairs from the tails and set aside.
  2. Heat a casserole dish over a medium heat. Add the oil and then the vegetables and garlic and sauté for a few moments until they begin to brown. Add the butter and heat to a nut-brown foam. Continue to cook at a steady temperature, until the vegetables have caramelised to a deep golden-brown. Add the Madeira and simmer until reduced to a syrup.
  3. Add the pig’s tails or ears, herbs and stock and cover with a piece of greaseproof paper cut to fit the pan. Cover with a lid and braise in the oven for 3 hours. Check every 30 minutes or so to turn the tails and to make sure the liquid is not boiling. When cooked they should be meltingly tender – you should be able to pierce the meat easily with your finger.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again