Cool Plates features dishes from across the country to help inspire chefs' creativity.
It’s trendy for chefs to buy whole pigs, but it’s not always easy to find something to do with every bit of it.
For the pig’s tail, Jimmy Bannos, executive chef and owner of The Purple Pig, recommends skinning them, removing the nubs and then cutting them into three-inch pieces. He then coats them overnight in a rub of salt, brown sugar, pepper and rosemary.
The next day Bannos browns them in a roasting pan and then braises them in equal amounts of balsamic vinegar and pork stock flavored with toasted fennel seed, mustard seed, cumin, bay leaves, garlic and fresh thyme.
He tops them with a salad of grated hard-boiled eggs, parsley, olive oil and lemon juice.
Contact Bret Thorn at [email protected].
