Nose to tail eating, there is not once ounce of our pigs that does not get eaten. This is a fabulous treat, a crispy salty crackling tail, one of the perks that you get when you raise your own pigs.
Braising Time 45 minutes / Roasting Time 30 minutes
Ingredients
(serves one)
1 pigs tail
1 stick celery chopped
1 small onion quartered
1 small leek rough chopped
1 carrot rough chopped
1 bay leaf
5 black peppercorns
1 pinch sea salt
2 tbsp coconut oil
1 tsp sea salt
Half fill a deep saucepan with water and add the celery, onion, leek, carrot, bay leaf, peppercorns, salt and pigs tail, bring to a gentle simmer for 45 minutes, remove the tail from the pan and leave to one side to steam dry itself, reserve the stock for another use like a base for soup.
Pre heat your oven to 200 degrees, toss the tail in the oil and season generously with sea salt, roast in the oven for approx 30 minutes until crispy, enjoy.
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