To make this dish,
Ramirez then makes a dressing of soy sauce, Chinese black vinegar, an unrefined Peruvian brown sugar called chancaca, cilantro, Thai chiles, rice vinegar and lime juice.
At service, Ramirez deep fries the pig tails. Then he douses them in the dressing and sprinkles them with a mixture of coarsely ground, toasted peppercorn and coriander seeds, along with cilantro and Thai chiles.
He sells the crispy pig tails as an appetizer with five to six pieces for $6.