Broiled pork tails with mustard

Ingredients

• 8 pieces whole fresh pig tails
• 2.5 l cold water
• 1 piece yellow onion
• 2 pieces whole cloves
• 2 pieces fresh carrot
• 1 piece fresh leek white
• 4 cloves fresh garlic
• 15 cl dry white cooking wine
• 2 leaves dried bay leaf
• 3 sprigs fresh thyme
• 20 g coarse grey sea salt
• 1 tsp whole black peppercorns
• 3 tbsp sharp Dijon mustard
• 2 tbsp whole-grain Dijon mustard
• 120 g fine plain breadcrumbs
• 40 g unsalted butter (82% fat)
• 4 sprigs fresh flat-leaf parsley

Method

1. Rinse the pig tails under cold water, pat them dry with paper towels, and carefully singe any remaining bristles over an open flame.
2. Peel the yellow onion and push the whole cloves directly into its flesh. Rinse the carrot and leek white, then cut them into large, even chunks. Crush the garlic cloves with a firm press from the flat of your hand, leaving their skins on.
3. Place the pig tails in the bottom of a large Dutch oven and cover them completely with cold water. Bring to a boil over medium-high heat.
4. As soon as the water begins to bubble, carefully skim off the grey foam from the surface using a skimmer until the broth runs completely clear.
5. Add the clove-studded onion, carrot and leek chunks, crushed garlic, bay leaves, thyme sprigs, dry white wine, coarse sea salt, and whole black peppercorns to the pot.
6. Reduce the heat to the lowest setting to maintain a gentle, steady simmer. Partially cover, leaving a small gap for steam to escape, then gently simmer for about 2 hours and 30 minutes, until the meat yields effortlessly under pressure.
7. Gently lift out the pig tails with a skimmer to avoid tearing the delicate skin. Space them out on a wire cooling rack and let them cool and air-dry for 20 minutes, allowing the surface collagen to set.
8. Gently melt a portion of the unsalted butter in a small saucepan over low heat without letting it foam or brown.
9. In a bowl, whisk together the sharp Dijon mustard, whole-grain mustard, and warm melted unsalted butter until smooth and emulsified.
10. Pour the fine plain breadcrumbs into a wide shallow dish.
11. Generously coat the entire surface of each cooled pig tail with the mustard mixture using a pastry brush, working it well into all the crevices.
12. Immediately roll each tail in the breadcrumbs, pressing gently with the palms of your hands to form an even, seamless coating.
13. Set your oven to broil on high.
14. Melt the remaining unsalted butter. Arrange the breaded tails on a baking sheet and drizzle them with this melted butter.
15. Slide the baking sheet under the broiler on the middle rack. Broil for 8 to 10 minutes, watching constantly and turning the tails halfway through, until the crust sizzles and turns a deep golden brown.
16. Finely chop the flat-leaf parsley leaves with a knife on a clean cutting board.
17. Transfer the piping-hot, crispy pig tails to warm plates, sprinkle with chopped flat-leaf parsley, and serve immediately.

Nutrition

Per serving

Energy

284.6 kcal

Protein

9.43 g

Carbohydrate

23.51 g

Fat

14.09 g

Fibre

4.03 g

Calcium

56.72 mg

Iron

1.33 mg

Magnesium

30.78 mg