Pigs' Tails

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: 40 mins
• Serves: 4

Ingredients

• 4  pigs tail
•  salt
• 1  ounce butter
• 1 1⁄4 cups  stock
• 2  egg yolks, lightly beaten
• 1  teaspoon  chopped chives
• 1⁄2 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.