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Queues de Cochon salées (Salted Pigtails)

Queues de Cochon salées (Salted Pigtails) is a traditional Martinique recipe for the classic Caribbean way of preparing salted pork tails by brining. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Salted Pigtails (Queues de Cochon salées).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+3 weeks brining)

Makes:

8

Rating:

Tags : Pork RecipesMartinique Recipes

Pickled pig tails are an important ingredient in many Caribbean recipes. This version is from Maritnique and is exactly the version used in many recipes. Note that the pickling salt called for in this recipe is either raw rock salt or kosher salt ground to a fine powder with a pestle and mortar. This means the salt is free of the iodine and anti-caking agents found in ordinary table salt. For this recipe you will need a large bucket, and this must be of a size that will fit in your refrigerator. Also note that the bucket should be of food grade.

Ingredients:

4kg (about) raw pig tails
1 large bucket (make sure it can fit in your fridge)
water
1.65kg Salt (pickling salt works best)

Method:

Start by scraping each tail with a knife to remove any debris and hairs, then gave them each a good rinse with cool water.

Put about 2.5l of lukewarm water into your bucket you’re using and add the salt. The higher temperature of the water will help to dissolve the salt. Whisk briskly until all the salts melts.

It’s now time to add more chilled water (you need enough so it covers the pig tails when they're put in the bucket, experience will help here), then (once the water in the brine is cool) pack the pigtails into the bucket. Sit a large plate over the pigtails to ensure they're submerged then cover the bucket and transfer to your refrigerator.

Allow to pickle for between 3 weeks and 1 month, at which point you are ready to use the pigtails. If kept in the refrigerator the brine and pigtails will keep good for up to 3 months.