pig tail

Braised Pig’s Tail is sticky, tender, and melt-in-your-mouth delicious. The pork tails are cooked long in a rich and flavorful soup on the stove. This Chinese style pigtail’s recipe is so easy to make and one of my favorite Asian food

Braised Pig’s Tail Recipe

ginger (sliced)

garlic

onion

cooking wine

soy sauce (I used 2 tablespoons dark soy sauce

sugar

vegetable oil

star anises

salt

water

cornstarch

Rinse the pork tails, remove the hair, and cut them into smaller chunks.

Add cold water and pig’s tail to a large saucepan or pot. (Make sure the pig tails are submerged.)

Bring to boil and drain the water. It’ll take about 10 minutes. Rinse the pork tails to remove the foam and small particles.

In a large pan over medium-heat, add oil, garlic, ginger and green onion. Stir fry for about 1 minute until fragrant.

Add cooked pig tail chunks, star anises, sugar, soy sauce, cooking wine to the pan.

Add water to make sure the liquid covers the pork tail completely.

Bring to boil, and then lower the heat.

Cover the lid and simmer for about 1 hour until the pork tail has become completely tender.

Remove the lid. Turn the heat to high, cook until the sauce has thickened. If you have a lot of liquid in the pan, it may take a while. You can add cornstarch slurry (mix 2 tablespoons of cornstarch and water). This will thicken the sauce much faster and make it sticky.

Season with more salt if needed and serve immediately.

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Braised Pig’s Tail Recipe

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The most viewed pig tail recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Braised Pig’s Tail Recipe

The most viewed pig tail recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine