Crispy pig tails

Go the whole hog and try Fergus Henderson and Anthony Bourdain`s deliciously different starter of crispy roast pigtails.
By Fergus Henderson
Crispy pig tails
  • Rating:
  • Serves: 4
  • Cook Time: 3.3333333333333335 hours 20 minutes
  • Prep Time:
  • Effort: medium



  • 8 pig's tails, long
  • 2 onions, peeled and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 sticks celery
  • 1 handfuls mixed fresh herbs
  • 3 bay leaves
  • 10 black peppercorns
  • 1 head garlic
  • 1 lemons, zest
  • 0.5 bottles red wine
  • 1 litres chicken stock
  • 2 tbsp English mustard
  • 4 eggs, whisked together
  • 450 g seasoned flour
  • 225 g white breadcrumbs, fine
  • 30 g butter


1. Set the oven to 180C/gas 4. Place the tails in an oven dish with the vegetables, herbs, bay leaves peppercorns, garlic, lemon zest, and wine, and cover with the stock. 2. Cover with kitchen foil and cook for three hours. The tails are done when a finger can easily pinch through the flesh. Remove from the oven and leave to cool in the stock, but remove the tails before it turns to jelly and drain any excess liquid off them. 3. Place the tails in the fridge for an hour or so until cold and firm.4. Set the oven to 200C/gas 6. Mix together the mustard and eggs and have ready three bowls, one for the flour, the egg and mustard, and the breadcrumbs. 5. Dust the tails with flour and then roll them in the breadcrumbs so that they are well covered. You must do this just before you cook them, otherwise the crumbs will go soggy. 6. Using a large ovenproof frying pan or hot roasting tray, add the butter, and heat until sizzling. 7. Add the tails and roll them around so that they are coated in the butter. Be careful as they can split at this point. 8. Roast for 20 minutes, turning half way through the cooking time. Serve hot with watercress or red mustard salad.

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