This week James and Sam are quite literally nose-to-tail dining as they munch on a Japanese-Mennonite fusion recipe of crispy roast pigs tail and a snout slathered in a sweet and sticky star anise and soy glaze.
Japanese-Mennonite Crispy Pigs Tail & Snout
- 1 pig tail
- 1 pig snout
- 1/2 leek
- 2 cm piece ginger, unpeeled
- 2 star anise
- 100ml sake
- 100ml soy sauce
- 35g brown sugar
- 1 tablespoon oyster sauce
- 500ml water
- Place pig tail and snout fat side up on a rack in a roasting pan.
- Roast for two hours at 150c, regularly draining off any accumulating fat.
- In a pan, combine the ingredients for the glaze and simmer until reduced to a quarter – about 30 minutes. It should be thick and glossy.
- After two hours, brush about half of the glaze on to the tail and snout before returning to the oven. Continue to roast for a further hour.
- Remove the snout and tail from the oven and then immerse in the remainder of the glaze for about half an hour to allow the flavours infuse. Best eaten when innebriated.