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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A perfect rustic dish for autumn/winter as the nights draw in. Serve with fresh bread rolls and a good bottle of red wine - a Rioja works a treat. Ingredients:
8 lbs pigs tail |
2 bay leaves |
1/2 tablespoon cayenne pepper |
1 cup vinegar |
2 (800 ml) cans tomato sauce |
2 garlic cloves, crushed |
2 tablespoons teriyaki sauce |
2 tablespoons soya sauce |
Directions:
1. In a large saucepan, add the first 4 ingredients, COVER THE TAILS WITH WATER and boil for 1/2 an hour. Drain, cool and remove excess fat.
2. Meanwhile, mix the tomato sauce, garlic, teriyaki sauce, and soya sauce and in a large roasting pan and then add tails.
3. Bake at 350F for several hours until meat falls off the bone.
4. Serve with fresh bread rolls as you'll want to get every last bite of the sauce.
5. (Don't forget a bone bowl when setting the table - also, low lighting sets the scene for serious messy eating with fingers!).
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