“Strangers may reject pigs tails, which are in every shop, even most modern supermarkets. This recipe is not the same as the local one, but it makes an appetising & inexpensive meal. Caribbean Cooking For Pleasure, Mary Slater.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 pigs tail
  • salt
  • 1 ounce butter
  • 1 14 cups stock
  • 2 egg yolks, lightly beaten
  • 1 teaspoon chopped chives
  • 12 green pepper, de-seeded & chopped
  • hot pepper sauce

Directions

  1. Trim & wash the tails.
  2. Put them in a suace pan covered with salt water and simmer for 35-55 minutes according to size, OR until tender. Drain & dry, BUT keep tails hot.
  3. Melt butter in a fry pan until light brown.
  4. Add stock and cook until reduced by nearly HALVED.
  5. Add egg yolks scraping the bottom of pan to prevent sticking & stirring all the time until the sauce is thick.
  6. DO NOT allow to boil after the egg yolks have been added.
  7. Add chives, pepper & hot sauce; stir again.
  8. Serve the pigs tails on bed of Peas An' Rice.
  9. Either pour sauce over or serve separately.

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