Steamed Pig Tails: A Collagen-Rich Delight
Pig Tail Stew, Richer in Collagen than Pig’s Trotters
Pig tails are packed with collagen, which is beneficial for maintaining skin elasticity, especially during diets. However, they are also high in calories, so moderation is advised. Enjoy this flavorful and collagen-rich dish!
Ingredients- 1kg Pig Tails
- 1 Tbsp Doenjang (fermented soybean paste)
- 1/2 cup Mirin (or cooking sake)
- 3 Bay Leaves
Seasoning Sauce- 4 Tbsp Soy Sauce
- 4 Tbsp Minced Garlic
- 2 Tbsp Sugar
- A pinch of Black Pepper
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- A pinch of Ginger Powder
- 1 Tbsp Sesame Oil
- 4 Tbsp Soy Sauce
- 4 Tbsp Minced Garlic
- 2 Tbsp Sugar
- A pinch of Black Pepper
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- A pinch of Ginger Powder
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Thoroughly rinse the 1kg of pig tails under cold running water for about 1 hour to remove any blood and impurities. You can cook them whole for a satisfying eating experience, or ask your butcher to cut them into smaller, more manageable pieces for easier consumption.
Step 2
Place the cleaned pig tails in a pot and parboil them. To effectively remove any gamey odors and tenderize the meat, add 1 tablespoon of doenjang, 1/2 cup of mirin, and 3 bay leaves to the water. This initial boiling helps to neutralize unwanted flavors.
Step 3
Once the water comes to a boil, skim off any foam or impurities that rise to the surface. This step is crucial for achieving a clear and clean-tasting broth for your steamed pig tails.
Step 4
After parboiling, drain the pig tails and rinse them again under cold water to remove any residual scum. Drain them well in a colander, ensuring most of the water is removed. Properly draining is key for the sauce to adhere well and to prevent splattering during the next cooking stage.
Step 5
While the pig tails are draining, prepare the delicious seasoning sauce. In a bowl, combine 4 tablespoons of soy sauce, 4 tablespoons of minced garlic, 2 tablespoons of sugar, a pinch of black pepper, 2 tablespoons of oligodang, and a pinch of ginger powder. Whisk everything together until well combined, ensuring a good balance of sweet and savory flavors.
Step 6
Transfer the drained pig tails to a cooking pot or pan. Pour the prepared seasoning sauce over the pig tails, ensuring they are evenly coated. For best results, you can gently massage the sauce into the pig tails with your hands to help it penetrate.
Step 7
Simmer the pig tails over medium-low heat, allowing them to braise and absorb the flavors. Stir occasionally to prevent the sauce from sticking to the bottom and burning. Continue cooking until the pig tails are tender and the sauce has thickened to a glossy consistency. Just before turning off the heat, stir in 1 tablespoon of sesame oil for a fragrant finish.
Step 8
Your finished steamed pig tails will have a rich, dark brown color, similar to jokbal (pig’s trotters). The combination of chewy texture, abundant collagen, and the savory-sweet sauce makes this a delightful dish for everyone. Enjoy your delicious creation!
