Crispy Pig Tails as served at Senate Pub at the new location in Blue Ash, OH, as seen on Triple D Nation, Season 4.
Recipe courtesy of Senate Pub

Braised Pig Tails

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  • Level: Intermediate
  • Total: 5 hr 35 min (includes cooling time)
  • Active: 40 min
  • Yield: 4 to 6 servings



Special equipment:
a deep-fry thermometer
  1. Preheat the oven to 400 degrees F.
  2. Heat a large saute pan until hot, then add 3 tablespoons of the olive oil. When the olive oil begins to smoke, carefully place the pig tails into the saute pan. Sear the pig tails until golden, then remove from the pan. Repeat as many times as necessary to sear all the pig tails. Once the pig tails are removed from the pan, carefully add the beer and deglaze the pan.
  3. Heat a large oven-safe roasting pan until hot, then add the remaining 3/4 cup plus 1 tablespoon olive oil and cook the ginger, garlic, carrots, onions and celery until caramelized. Add the pig tails, then pour the chicken stock into the roasting pan (there should be just enough liquid to cover the pig tails and vegetables). Add the thyme sprigs, bay leaves, orange juice and two healthy pinches of salt. Cover the pig tails with aluminum foil and braise in the oven for 4 hours. Remove the foil and continue to bake for another 30 minutes. (This will allow the pig tails to gain a beautiful color and for the braising liquid to reduce.) Remove the pig tails from the roasting pan and strain the braising liquid. Refrigerate until ready to use. Once the pig tails are cool to the touch, trim the excess fat.
  4. Add the vegetable oil to a large pot and heat to 350 degrees F.
  5. Dredge each pig tail in flour and fry until crispy. Toss in your favorite barbecue sauce. Sprinkle with toasted sesame seeds, sliced scallions and cilantro if using.