Braised and Fried Pig's Tails

  • 10 pig tails, rinsed.
  • 1 onion, coarsely chopped
  • 1 teaspoon chillie powder, or to taste
  • 1 teaspoon salt
  • 1 tsp "Five Spice"
  • 1 quartered onion, 
  • 2 stalks cut celery
  • 2 Tbsp Shao xing Wine
  • Cumin seeds or powder, 
  • Chillie powder, 
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • Oil
  1. Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. (This step removes a lot of the extraneous fat and blood and produces a clearer stock and cleaner pig's tails)
  2. Drain, and clean the pot, then return the tails to the pot and cover with cold water. Bring to a boil again, and add onion and celery, Shao xing Wine, salt and 5 spice. Boil for about 1 hour.
  3. Drain the pig tails. The stock from the tails may be used for other purposes.
  4. Heat a wok with a little oil.
  5. Add the cumin, chillie powder, ginger, salt and garlic pastes and heat until fragrant.
  6. Add the tails and cook carefully until the skin browns. (The contents may spatter because of the moisture in the tails. Be careful here.)
  7. Allow the tails to cool, and serve with a choice of sweet soy, mustard and chillie sauces.