jenny butt's Note:
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.
My Private Note
Units: US | Metric
- 1Trim & wash the tails.
- 2Put 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.
- 3Melt butter in a fry pan until light brown.
- 4Add stock and cook until reduced by nearly HALVED.
- 5Add egg yolks scraping the bottom of pan to prevent sticking & stirring all the time until the sauce is thick.
- 6DO NOT allow to boil after the egg yolks have been added.
- 7Add chives, pepper & hot sauce; stir again.
- 8Serve the pigs tails on bed of Peas An' Rice.
- 9Either pour sauce over or serve separately.
Nutritional Facts for Pigs' Tails
Serving Size: 1 (30 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 78.5
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 4.3 g
- Cholesterol 109.6 mg
- Sodium 44.9 mg
- Total Carbohydrate 0.9 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 1.4 g
The following items or measurements are not included: