Yes, I said pig's tails. And why not? There's skin, meat, fat, and other stuff, just like on every other part of the pig. And isn't it just awesome that the front-most piece in the picture kind of looks like a dolphin?
I followed the recipe from the Nasty Bits section of Serious Eats. Basically, you deep fry the tails for 4 minutes first, then braise them in water with onion, garlic, soy sauce, wine and salt for an hour. Then you very thoroughly dry off the tails. If you have leftover stock sticking to them...well...let's just say you don't want that.
Roll the tail pieces in flour, then carefully deep fry for about 3 minutes. Make sure you have a pot lid in your other hand to use as a shield.
The recipe said to dress them with a mix of soy sauce and vinegar, but I served them with a delicious mustard sauce that I whipped up, and unfortunately forgot to write down not only the proportions, but the ingredients.
So was it worth it? Hell, yes. Crispy outside, tender inside, the right proportion of meat:skin:fat. Absolutely delicious. I'm going to try it with trotters next.