CRISPY BRAAIED PIG TAILS

CRISPY BRAAIED PIG TAILS
For steaming:
4 pig tails
2 cloves garlic, roughly chopped
1 onion, cut in quarters
1 celery stick, roughly chopped
5 pepper corns
2 cups of water
For seasoning on the braai:
ground coriander
salt
white pepper
For mustard dipping sauce:
60 g Mascarpone cheese or Cream cheese
20 g Hot English mustard
1 tsp chutney

Place all the ingredients in a pot (pressure cooker) and steam for 15 minutes.
If you don’t have a pressure cooker cover the same ingredients in a roasting pan. Cover with foil and bake at 190ºC for 40 minutes till soft.
Please remember to top up your roasting pan with water.
Take the tails and place them on the grid over medium coals on the braai. Sprinkle with salt, pepper (coarse salt and pepper would be good) and ground coriander.
Braai till the skin is crispy and crackly. About 5 minutes a side.
Mustard sauce:
Mix all ingredients and serve in a small bowl next to the crispy tails.
Recipe posted by Philip Reineke
Photo: Philip Reineke