Crispy Pig Tails

By oggi

Ingredients

• Crispy Pig Tails
• adapted from gourmet.com
• 2 pounds pig tails, cut into lengths
• 1 medium onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 rib celery, chopped
• 6 cloves peeled garlic
• 2 sprigs Italian parsley
• 2 sprigs thyme
• zest of half a lemon (removed into strips using a vegetable peeler)
• 1 bay leaf
• 4 whole black peppercorn
• 1 cup red wine
• 2 cups chicken broth
• 1 teaspoons sea salt
• 1 tablespoon dry mustard
• 2 large eggs, lightly beaten
• 1 teaspoon sea salt
• 1 cup all-purpose flour
• 1 cup fine dry bread crumbs
• 3 tablespoons butter, cut into pieces

Details

Adapted from oggi-icandothat.blogspot.com

Preparation

Step 1

Preheat oven to 350°F.

Arrange tails in a large roasting pan, then add onion, carrot, celery, garlic, herb sprigs, zest, bay leaf, peppercorns, 1 teaspoon salt, wine, and broth and cover tightly with heavy-duty foil. Braise in oven for about 3 hours. Cool in cooking liquid, uncovered, to room temperature, about 2 hours, then chill, covered loosely, until tails are cold and firm, about 3 hours.

Put a heavy shallow baking pan on middle rack of oven and preheat oven to 450ºF.

Remove tails from braising mixture and remove adhering vegetables and aspic. Sprinkle tails with 1 teaspoon salt.

Whisk together mustard and eggs in a wide shallow dish and put flour and bread crumbs each in a separate wide shallow dish. Working with 1 piece at a time, dredge tails in flour, knocking off excess, then coat with egg, brushing it into the crevices and letting excess drip off, and roll tails in bread crumbs, coating thoroughly. Transfer as coated to a plate.

Remove hot baking pan from oven and add butter to pan, tilting it to coat. When foam subsides, add tails. Using tongs, turn and coat tails with butter on all sides. Roast until underside is browned, 10 to 15 minutes. Turn tails over and roast until other side is browned, 10 to 15 minutes more.