Pork tail recipes, 21 recipes, photo recipes / Cooking.RU

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Prepared by: Oksana Gorshkova

08/21/2018 Cooking time: 1 hour 0 min

I invite all lovers of pork knuckle and spicy dishes! You will definitely love these tasty, beautiful and aromatic pork tails! Great as a snack with beer or as a meal while watching your favorite movie.

How long to cook pork tails - Popular diets

Source: vkusnye-rezepty.ru

Delicious pork ear roll

The recipe is part of a series of quick snacks to go with beer, although baked ears are also great for a snack.

Necessary:

• Ears – 700 gr.
• Garlic – 5 cloves.
• A mixture of peppers, a mixture of herbs (Provencal, Italian).

Cooking method:

1. Prepare the offal for use by washing and cleaning thoroughly.
2. Rub with salt mixed with peppers and herbs.
3. Make several cuts in thick meat areas and stuff them with cloves of garlic.
4. Place the pieces in pairs and roll them tightly into a roll.
5. To be secure, tie the structure with kitchen thread.
6. Hide the roll in foil and place on a baking sheet. cook in oven at 180°C for 40 minutes.

How to cook pork tails

Stewed pork tails recipe . On our website you can find a recipe for oxtail, rabo de toro, today we offer several recipes with pork tails. Pig tails can often be found and purchased in stores. Cooked like beef, they are just as tasty although they have much more fat, and of course much less meat.

But the taste is amazing, especially the tails baked in the oven. Ingredients:

• 1 - 2 pig tails,
• 2 tomatoes
• 2 carrots,
• 1 onion,
• 1 leek stalk,
• 1 red pepper,
• 2 cloves of garlic,
• 1 glass of red wine,
• 1 ½ glasses of water,
• Olive oil,
• Salt.

How to cook pork tails

Wash and clean well (although you can buy very clean ones in supermarkets). Cut the tails into pieces and set aside. Chop the onions, carrots, leeks, peppers and garlic, add salt, pour everything into a deep frying pan and simmer over low heat for approximately 15 minutes. Then add the grated tomato and cook for another 10 minutes, until the tomato is well stewed. Add the chopped pork tails to the pan and cook for a couple of minutes over medium heat.

Pour in the wine and evaporate the alcohol over high heat. Then add water and salt to taste if necessary. When everything comes to a boil, cover the pan and cook for 30 minutes. The time will depend on the fire and the frying pan you take, 10 minutes before you are ready to try the dish. You can serve fried potatoes as a side dish with stewed pork tails.

Recipe for pork tails baked in the oven with potatoes

• 2 pork tails (800 grams),
• 2-3 potatoes,
• White wine - 100 ml,
• 50 ml vegetable oil,
• ½ lemon
• ½ spoon of pepper,
• 1-2 spoons of salt.

How to bake pork tails in the oven

In a bowl, combine butter, white wine, juice of ½ lemon, pepper and salt. Grease the sides and bottom of an ovenproof dish with the resulting seasoning. Peel and cut the potatoes into 1 cm thick slices and pour them into the bottom of the pan. Place the tails on the laid potatoes. Pour everything well with the prepared seasoning and white wine. Place the pan in the oven, preheated to 200ºC, for 30-40 minutes (baking time will depend on the size of the tails and the oven). Turn the tails over every 15-20 minutes and sprinkle with the juice formed at the bottom of the pan, bake until golden brown. You can add a little water if the meat seems too dry.

We offer another recipe with pork tails.

"Colita" pork tail, a very common tapa - Spanish snack. You have already read the recipe with pig ears, and you will say that they are almost the same, there are some common ingredients and the way to cook them is very similar.

• 1 kg pork tails,
• ½ red bell pepper,
• ½ green bell pepper,
• 1 onion,
• 1 leek stalk,
• 2 cloves of garlic,
• 2 carrots,
• 2 ripe large tomatoes,
• 100 ml white wine,
• 100 ml aromatic wine (sherry),
• ½ teaspoon ground cumin,
• Flour,
• Marjoram,
• Ground black pepper,
• Peppercorns,
• Hot peppers,
• (rosemary, thyme, bay, garlic) for boiling the tail.

How to cook pig tails Clean the tails, singe off any remaining bristles on the stove, if any. Boil the tails, cut into pieces, in a saucepan with water, a sprig of rosemary, thyme, whole cloves of garlic with skin (3 or 4), 2 bay leaves and a few peppercorns. Add salt. Cook until the tails are soft; reserve. While the tails are cooking, fry them. Pour olive oil into the pan, when it is hot, add onions, leeks, peppers and carrots in that order and finely chopped. Leave to simmer for a few minutes. Crush or chop the garlic cloves (optional), cut the tomatoes into pieces, and add salt, keeping in mind that the tails have already been boiled in salted water. Simmer while continuing to stir the ingredients well over medium-low heat. While stirring, add half a spoonful of flour if you want a thicker sauce, wine, ground pepper, cumin, marjoram, hot pepper (to taste), boiled pork tails with strained cooking broth so that everything is well coated. Cook over low heat until the vegetables will not become soft. For at least an hour. Once the vegetables are completely soft, take out the tail pieces and blend some vegetables in a blender, or leave as is, (whichever you prefer). Combine the whipped vegetables with the tail pieces again and place on plates or serve in a frying pan. Buen provecho!

How to cook pork tails

When purchasing, you should choose pink ponytails that have been cleared of bristles.

Pork tails can be cooked as a separate dish, for this you need to: rinse the tails well, peel them, place them in a saucepan, add water, add salt and cook over low heat for about two hours. Then cut the boiled tails into small pieces and add spices to your taste. Cook for 2 hours.

Pig tails are a valuable meat by-product that is used to prepare various dishes: soups, brawn, jellied meat, etc.

You can bake the offal in the oven, fry or grill it, it only takes one hour.

Pig tails and gadgets

This product can be prepared in a slow cooker in boiling or stewing mode for 1.5 hours. Stew is made from pig tails, the tails are boiled with the addition of spices and seasonings for 4-5 hours over low heat and sealed in glass jars for the winter.

Cooking tails in a pressure cooker is the fastest way - in 40 minutes the tails can be completely boiled (for example, for jellied meat).

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Dancing from the stove to the computer.

(from the book “Diary of a Provincial in St. Petersburg”) “From a whole forest of nonsense with which the article of the venerable newspaper is filled, only one bright thought stands out: it is necessary to draw the attention of Russian society to the glorious path it has traversed, but no critical assessment of this path should be made.

Pork tails, along with other offal, are highly valued among connoisseurs not only for their taste, but also for their rich chemical composition. In particular, it is pig tails that can boast a high content of such important substances for humans as collagen and elastin. It is not without reason that broth based on pig tails is believed to be very useful in some cases - it is especially recommended to be consumed after fractures, which promotes rapid healing of bones. In addition, they are quite often used to prepare jellied meat - the necessary increased viscosity of this product is achieved due to the gelling ability of pig tails.

Young pig tails -1 kg (I have three times less),

Onions -4 pcs. (I took 1 piece)

Sour cream 30% fat - 400 g (I took 100 g),

Bay leaf - 1 pc.,

Allspice -8 peas,

Black pepper to taste.

Vegetable oil -4 tbsp. false.,

Our tails are pork. Wash, clean, put in a pan and send to cook for 1 hour or 1.5 hours.

An hour before the end of cooking, add salt, bay leaf, allspice. fry the tails. Peel the onion and cut into half rings. Place the onion in a frying pan and lightly saute. We transfer the boiled and fried tails to the onion.

Pour water into a bowl, add flour and use a whisk to break up the lumps. Pour the contents into a frying pan with tails. Add sour cream.

Stir, salt, pepper and leave for 5 minutes to combine flavors. Then we take the tails out of the sauce and eat them with any side dish you like, I like cabbage, onions, mustard and horseradish.

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Recipe for pressed pig ears (with photo)

A great cold appetizer for any occasion. Easy and quick to prepare, eaten in a moment.

You will need:

• Ears – 3 pcs.
• Salt - 2 tablespoons for 2.5 liters of broth.
• Laurel - a pair of leaves.
• Pepper – 5 peas.
• A small onion.
• Dark balsamic vinegar - tablespoon.
• Ready mustard - the same amount.
• A clove of garlic.

Step-by-step preparation:

Soak your ears for several hours (or overnight). Rinse the product and clean thoroughly.

Let it cook. Bring to a boil, cook for 2.5 hours, skimming frequently.

40 minutes before the timer signal, place the whole onion in the pan (no need to peel it), throw in the peppercorns. Continue cooking with a quiet gurgle, but a quarter of an hour before the end, add the bay leaf.

Place the prepared ears on a plate and cool.

Mix mustard with vinegar. Turn the garlic into a paste by crushing it with a press.

Generously coat the meat with mustard mixture on all sides.

Line the bowl with cling film so that the edges hang over the edges. Place the lubricated ear tightly. Sprinkle with garlic.

Place the next ear on top, again seasoning with garlic paste. Then the third. Compact the workpiece with your palms.

Cover with the overhanging ends of the film. Place a bend on top. Place the pressed meat in the refrigerator for 10 hours.

Slice the meat nicely and serve.

And this is the result of your efforts.

How to deliciously cook pork tails with potatoes: recipe for stewed pork tails

Unlike other offal, pork tails can be used for more than just cold appetizers. Not greasy, with a delicate delicate taste, pork tails go well with almost any food. Delicious and juicy roasts, stewed vegetables, soups and many other wonderful treats - all this can be prepared from pig tails.

Prepare all the necessary products: rinse the tails well, peel the vegetables and rinse in cold water.

Cut the potatoes into medium cubes.

Pour hot water over the potatoes and cook over medium heat until tender.

Cut the pork tails with a sharp knife into small cubes - 2-3 cm wide and fry in a frying pan.

Fry the tails on all sides until light golden brown.

Chop the onion into small cubes and add to the fried tails.

Grate the carrots on a coarse grater and add to the pan with the onions and tails.

When the vegetables are lightly fried, add tomato paste and mix well.

Add a glass of water to the vegetables and simmer over medium heat for 15-20 minutes until the tails are soft.

Transfer the finished potatoes to the vegetables, stir and simmer for another 5 minutes.

Serve the braised ponytails with chopped fresh parsley. Bon appetit!

Pig tails recipe | Delicious Spanish recipes

Whole pork ears baked in the oven

Ingredients:

• Offal – 4 ears.
• Salt, bay leaf, peppercorns, whole onion - for cooking.
• Garlic – 3-4 cloves.
• Mayonnaise – 2 large spoons.
• Ketchup (or tomato sauce) – 2 tablespoons.

Step-by-step preparation:

Clean the product and rinse thoroughly. Place in a saucepan.

Fill with cold water and cook over medium heat.

When the broth boils, skim off any foam that appears.

Add salt, peppercorns and bay leaves. Place a whole onion. Cover the pan with a lid and cook over low heat for 1-1.5 hours.

Cool the boiled ears a little, generously coat with crushed garlic.

Mix mayonnaise and ketchup in a bowl.

Place the product on a greased baking sheet. Coat generously with mayonnaise sauce.

Bake in the oven at 180 o C. Cooking time is 30-40 minutes depending on the size of the pieces.

Asian style pork tails - step by step recipe with photos

Wash and clean the pig tails.

Prepare the marinade. I take all the products for the marinade by eye and during the mixing process, I taste them and whether or not I add something else to taste.

For the garlic and ginger marinade, coarse mode. Chop the pepper.

In a bowl, mix soy sauce, pepper paste and sesame oil. Add chopped garlic. ginger and pepper.

Dip each tail in the marinade and place it in a plastic container; pour the remaining marinade onto the tails. Close the container with a lid and remove to marinate overnight (for me they marinated for more than 10 hours).

The next day, place the tails in a baking dish, cover with foil and place in an oven preheated to 180 degrees. About 10 minutes before the end of cooking, remove the foil and let the tails brown.

Strain the marinade, add tomato paste and sugar and simmer over low heat until slightly thickened.

While baking the tails, I took them out several times and poured the marinade over them.

Sprinkle the finished tails with sesame seeds before serving.

Rice as a side dish goes well with the ponytails.

BON APPETIT!!!

This recipe is pure experimentation! I cooked the ponytails only for the second time and took into account all the mistakes, namely... the first time I baked them in a sleeve, and they were a little sticky, so this time I abandoned the sleeve, and I did the right thing! I experimented with the marinade, adding ginger and sesame oil! It turned out very tasty!!!

Now is the hot season for gardeners, and therefore there is no time left for cooking. And the tails cook without much effort, so I indicated only 30 minutes in the time column and did not take into account the marinade and baking time! Tails may be a fatty product, but they are very tasty, and shank lovers will especially appreciate it!

How to cook pork tails with vegetables. — DRIVE2

You can drink and snack

Auchan Altufvo has a wonderful sub-products department. This is where I've been getting my culinary inspiration lately. Many have already appreciated the recipe with bull eggs from the same Auchan.

Original packaging in Auchan

Today there will be a less controversial product. We are talking about pork tails, which we will stew with vegetables. First, let's chop them into small rings. You need to chop between the cartilages, otherwise it requires serious effort.

cut between the vertebrae

I’m not a fan of mixing vegetable and animal fats, so we’ll only use what’s in the tails. We will fry the tails in a frying pan until they give up their fats and juices.

first fry the rings without oil

Throw carrots and onions to the tails so that they are fried. Then add tomatoes and Ashanovskaya adjika “Every day”. Adjika can be replaced with regular tomato paste or ketchup.

good Ashanovskaya adjika

Now pour boiling water and simmer for an hour. If the tails are hard, then it can be longer. At the end add potatoes and garlic. And for another 30 minutes. Salt and pepper, seasonings and bay leaf to taste.

simmer and season

I was very worried that the skin of the tails would be hard and rubbery. But either these were young piglets, or the cooking time was sufficient. The tails turned out to be very soft and tender, and the spiciness of the adjika added the necessary piquancy to the vegetables.

Delicate rings with a bone

Oxtail soup

Category: Broths and soups Hot soups Other soups

I first came across this dish here in Italy... At first it seemed very “exotic” to me! And for a long time I avoided oxtails... Then local Italian women told me that this is a kind of delicacy that you can treat yourself to not every day (including because of the price of these very tails!), and then I really wanted try it. You can please your loved ones with such a tasty, rich soup on holidays, thereby diversifying your holiday menu. THIS IS DELICIOUS!!!

Tail Onion Carrots Celery Sweet paprika Juniper Bay leaves Tomatoes in their own juice Semi-dry red wine Broth Olive oil Wheat flour Cream Salt Black pepper Cane sugar

Pig tails content of useful substances, benefits and harms, properties

Properties of Pig Tails

Nutritional information | Vitamins | Minerals

How much does Pig tails cost (average price per 1 kg)?

Moscow and Moscow region.

20 rub.

Pork has been in stable demand and increased popularity for a long time. There is absolutely nothing unusual about this, because this meat has excellent taste, pleasant aroma and high nutritional value. Today, in the arsenal of culinary specialists there are more than tens of thousands of recipes in which pork plays the main violin, which, by the way, goes well with other products.

Pork tails are a product that also belongs to pork, that is, it is part of it. More precisely, meat and bone pork tails are by-products of category ll, which also includes other components of the pork carcass: legs, ears, heads, necks, stomach, tripe, lips, abomasum, lung and spleen.

It is worth noting that pig tails, along with other woolly types of offal, are highly valued among connoisseurs not only for their taste, but also for their rich chemical composition. In particular, it is pig tails that can boast a high content of such important substances for humans as collagen and elastin.

In addition, pork tails contain a whole set of vitamins (B and PP) and mineral salts (potassium, sodium, calcium, iron, phosphorus, magnesium, zinc, selenium, manganese and copper), which have a beneficial effect on human health.

For culinary purposes, pig tails are usually used to prepare nutritious, rich broths and canned goods. It is not without reason that broth based on pig tails is believed to be very useful in some cases - it is especially recommended to be consumed after fractures, which promotes rapid healing of bones. In addition, quite often this part of the pork carcass, seemingly unsightly at first glance, is used to prepare jellied meat - the necessary increased viscosity of this product is achieved due to the gelling ability of pig tails.

It has been proven that the benefits of pig tails are also obvious for people who suffer from cardiovascular diseases and also have gastroenterological problems. In this case, dishes made from pig tails can act as an effective preventive and even therapeutic agent.

However, the calorie content of pork tails is about 378 kcal per 100 grams, which, you see, is quite a lot. Meanwhile, after heat treatment (boiling, frying or stewing), part of the nutritional value is lost, so dishes from them turn out to be less caloric.

The nutritional value

• Water 46.05 g
• Ash 0.5 g
• Cholesterol 97 mg

Vitamins

Macronutrients

Microelements

Pork tails - use of the product in cooking, beneficial properties and harm

Pork tails are a meat by-product of category II, which is obtained in the process of cutting pork carcasses. This product is very popular in cooking, and today it is widely used almost all over the world.

Before purchasing pig tails, you need to pay attention to their appearance. A high-quality offal is always washed from blood clots and cleaned of stubble. The color of fresh ponytails should be soft pink with a brownish tint (see photo).

In some countries, it is customary to eat a pig's tail immediately after cutting the animal. To do this, the offal is first subjected to hot smoking and a little salt is added to improve the taste.

Use in cooking

Due to their high nutritional properties and unsurpassed taste, pig tails are used in many ways in cooking. They are prepared as an independent snack, and are also included in many dishes.

Today this product is in demand in the following cuisines around the world:

• Argentinean;
• Belarusian;
• Belgian;
• Hungarian;
• Georgian;
• Spanish;
• Latvian;
• Lithuanian;
• German;
• Polish;
• Romanian;
• Russian;
• Ukrainian;
• French.

Very often, this by-product is used to cook jellied meat - a traditional Ukrainian dish, which is a jelly-like mass of rich meat broth with pieces of natural meat. It is noteworthy that you do not need to use gelatin to prepare this cold snack. This is due to the natural gelling properties of pig tails.

In Poland and Belarus, saltison is prepared using this pork part, a meat product reminiscent of ordinary Ukrainian brawn. In Spain, it is customary to make tapas from tails - this is a national Spanish snack, which is often served with beer or wine.

You can make a very tasty soup using pig tails. It comes out rich and at the same time non-greasy. You can also make sauce and many hot main courses based on this product.

If this offal is prepared as a separate snack, then it must be thoroughly washed, peeled and boiled in salted water for two hours. After this, the boiled tails should be cut into pieces and seasoned with your favorite spices. The product can also be fried in a frying pan, baked in the oven, or stewed in a slow cooker with vegetables.

Note! For jellied meat, pork tails are boiled for at least six hours.

There are recipes for this offal on the grill. In this case, the tails are cooked relatively quickly: within sixty minutes.

Some housewives use this pork part to prepare stew for the winter. To do this, the product is stewed in glass jars, after which it is filled with fat and preserved. It turns out very tasty!

Beneficial properties, harm and contraindications

In addition to excellent taste, pork tails have many beneficial properties. First of all, the collagen and elastin contained in this by-product bring enormous benefits to the body. These substances quickly heal muscle injuries and also strengthen bone tissue. Collagen also helps rejuvenate the skin and smooth out wrinkles.

Pork tails contain important vitamins (PP and B) and minerals (iron, iodine, zinc, etc.). Thanks to this, the product strengthens the nervous system and maintains high levels of hemoglobin in the blood.

Many doctors recommend eating boiled or stewed tails for diseases of the gastrointestinal tract, as well as for heart and vascular diseases.

Due to the amino acid content, this by-product has an antiviral and immunomodulatory effect. For the same reason, tails help to activate brain activity, strengthen memory and improve the function of the optic nerve.

Pork tails, like any other meat product, have a negative side. Due to their high cholesterol content, they can cause significant harm to the body. First of all, this affects the health of blood vessels. If this by-product is consumed excessively, cholesterol plaques can form in them, causing a heart attack and stroke.

Such tails can have a very negative impact on the liver, as they contain a lot of calories. For the same reason, the product is contraindicated in obesity. Another contraindication is gout, a disease of joints and tissues that is caused by metabolic disorders in the body.

Pig tails are a very valuable by-product that can be used both for culinary purposes and for preventive and therapeutic purposes!

How to cook pork tails?

Just like ears and legs... Wash, peel, boil in salted water. And then do whatever you want with them. Salads, or eat it that way. Add something to them, or add them to something...

usually - first you need to catch the pig by the tail, then cut off its tail, peel it from the husk, sprinkle salt and pepper to taste, bay leaf and put it in the oven - and you can release the pig without a tail - although it’s not a lizard, it won’t grow another one =)

Chop and simmer.

As little as possible.

Just peel, rinse and add to the pan where you are already cooking, for example, beef tails for jellied meat, your jellied meat will turn out more tasty, just skim off the fat in the pan more often. You just have to cook them for a long time. so that they become edible, and in any case, with long cooking you will get jellied meat from the tails

jellied meat, see recipe

cover with mustard + mayonnaise or sour cream + garlic, pepper, salt. marinate for 2 hours, then place on a baking sheet and into the oven along with the marinade. tasty. You can first marinate it in soy sauce + a little lemon + garlic. then coat with mayonnaise mixture.

I usually use it to make jellied meat. I soak for 30 minutes. I drain the water. Then I rinse thoroughly again under cold running water. water. Well, of course, I cut it into pieces in advance. And then into the pan and on the fire. I add 1 large carrot. 2 peeled onions, bay leaf and pepper. I cook for about 2.5 hours. Half an hour before it’s ready, add salt. Then I take out the carrots and onions. I separate the meat that has not boiled. And on plates. The carrots will be used for decoration. I'm boiling eggs. I cut it in half. and also in plates. And on top is a sprig of parsley or dill. You can also use the tails for cooking soup. But everything is not for everyone.

VACCHINARA 2 kg of pork or beef tails, 2 kg of onions, 1.5 kg of tomatoes, 5 cloves of garlic, 0.5 l of dry red wine, 200 g of olive oil, salt, pepper (to taste). Wash the tails, peel them, cut them into pieces, season with salt, pepper and fry in a frying pan in olive oil for 15-20 minutes. After this, put it in a saucepan, add fried onions, garlic and peeled tomatoes. Pour dry red wine over all this and simmer over low heat for 50-60 minutes. Serve with fried potatoes, washed down with dry red wine.

Ingredients:

• Pork tails - 1 kilogram
• Onion - 1 piece (small)
• Garlic - 4-5 cloves
• Fresh ginger - 6-8 slices
• Sugar - 2 tbsp. spoons
• Brown rice vinegar - 1 tbsp. spoon
• Oyster sauce - 1 tbsp. spoon
• Soy sauce - 150 Milliliters
• Chili pepper - 1 teaspoon (dried flakes)
• Spice mixture - 1 tbsp. spoon (Chinese Wusanmian mixture)
• Vegetable oil - 1 tbsp. spoon

Number of servings: 3-4