Recipe: Stewed and Grilled Pork Tails

Name: Les queues de porc confites et grillées
Prep time: 20 min
Cook time: 360 min
Total time: 440 min
Yield: 4 portions
Ingredients: 8 queues de cochon bien propres ciselées de larges entaillesPour le bouillonTaillés en gros dés1 carotte 1 oignons 1 poireau, une branche de céleri 1 morceau de gingembre 3 gousses d'ail écraséesThym 3 feuilles de lauriergros sel, 3 clous de girofle.300 g de pois blonds de la Planèze* ou de pois chiches trempés 4 heures (ou une nuit)1 poivron rouge confit taillé en petits dés.moutarde de Meaux chapelure mélangée avec un peu de poudre de noix.

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (15 reviews) Meat

Prep 20 min

Cook 360 min

Rest 1h

Total 7h20

Servings 4 serv.

Ingredients for 4 servings

8 clean pork tails with deep scoring cuts
For the broth
Cut into large dice
1 carrot, 1 onion, 1 leek, 1 celery branch, 1 piece of ginger, 3 crushed garlic cloves
Thyme, 3 bay leaves
Coarse salt, 3 cloves
300 g of Planèze blond peas* or chickpeas soaked for 4 hours (or overnight)
1 preserved red bell pepper cut into small dice
Meaux mustard, breadcrumbs mixed with a little walnut powder

Step-by-step directions

1- In a tall pot, arrange your vegetables and pork tails, fill with cold water 3/4 of the way up, then place your peas in a large tea ball.
Season with sea salt and cloves.

2- Bring to a boil, skimming constantly, then simmer gently for 3 hours.

3- Remove your tails and place them flesh-side up on a baking sheet, for the blond peas pour them into a saucepan with a little cooking liquid and your diced bell peppers.

4- Using a brush, spread Meaux mustard on each tail, then sprinkle with your breadcrumb mixture.

5- Preheat your oven to 240°C (gas mark 8)

6- Place your dish in the middle of the oven and remove when everything is well gratinéed.
Plate on hot dishes with the hot peas at the bottom and your tails crossed at the beginning, eat with your silverware and at the end a finger bowl will be near you to use with your fingers.
*The blond peas from Planèze are still a fine curiosity of French agriculture called "golden pearls", they have been grown for more than 2 centuries without fertilizers or pesticides in the Planèze of Saint Flour, cultivated today by my friend Henri Bouniol at La Jarrige 15430 Cussac.
http://cultures-de-planèze.fr

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