Pig Tails
Frogs and Snails and Piggy Hog Tails
That's what chef's are made for...This is a dish I love. One of my favorite things to work with is odds and ends. Not only are they inexpensive, they have so much flavor packed in. Obviously this dish is based on my love of pig. I basically wanted to keep it pretty simple. Braised pig tails, press and grill until crispy. Kept the rest of the dish pretty simple, little watercress, smoked balsamic vinegar, macerated shallot and pickled huckleberries.
1. Brine the pig tails...and I know what they look like.
2. Then they were braised.
3. While still warm we pulled out the bones, then we pressed them under a weight and chilled them.
4. We then cut them into squares and grilled them under a weight.
5. For the huckleberries, I just put a simple cure on them of vinegar, sugar, some spice, and salt. Nothing overpowering. For the watercress, we dressed it in lemon vinny.
The Dish:
Brick Cooked Pig Tails with Pickled Huckleberries, Watercress, Shallot and Smoked Balsamic