INGREDIENTS:
- 2 pieces pork tail
- 1/2 cup soya sauce
- 2 pieces bay leaves
- 1 head garlic
- 1 tablespoon peppercorn
- pinch of salt
Sauce:
- 1 1/2 cup lechon liver sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
INSTRUCTIONS:
- Combine soya sauce, garlic, peppercorn, bay leaves, salt and water in a pan.
- Add pork tail, bring to a boil and simmer for 60 minutes or until skin is tender.
- Transfer in cooling rock to drain, cool and air dry.
- Cut a straight slits in the flesh, and fry until golden brown and crunchy.
- Drain to remove excess oil.
Sauce:
- Pour the tenderizing broth in a sauce pan.
- Add vinegar, lechon sauce, and brown sugar.
- Stir and simmer, until sauce thicken.
Notes:
- For best result, grilled at 400°F.
- The meat of the pig tail can turn very tough, you must cook them slowly.
- Simmer the tails for about an hour and skim off the fat while you are boiling. This lessens the amount of fat and tenderizes the meat at the same time.
Source: Pinoy Hapagkainan
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