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.
9 comments:
I would gobble these up in a heartbeat - when I was a kid we would toss the ears and the tail straight into the coals for a nice crispy charred effect - this is so much more civilized!
Hey DB - Civilized, yes, but I think there's still oil on my ceiling.
I'd love to try these but not even sure where I'd buy them
Intriguing. I'd definitely try them, but I don't know if I'm gutsy enough to make them. Heh.
Hi kat - I found them at a Mexican butcher. Asian markets may have them too.
Hey Bob - No guts, no glorious crunchy meaty tails!
Woops! I wonder if I dare to take that. :O
Hi tigerfish - They were delicious! Ever had anything with pork neck bones? This is just like that...only the other end :)
one can boil them in water with any spices, then wipe them dry, then when cooled down, bake them till crispy with last minutes on broil to get the charred effect
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