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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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.
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