We often speak about “just what is Canadian cuisine?” Well, nothing suits the bill better than Waterloo County pig tails. Perhaps you have never had this delicacy before, or it has been so long since you have enjoyed them and the recipes have been lost throughout the generations. This is a must-try if you consider yourself to be a local foodie.
There are so many delicious cuts of a pig but we think that each bite of the tail contain the “porky goodness,” especially when cooked with a sweet and sticky sauce – think the best part of ribs, but we feel that this dish is best enjoyed when the weather gets a little cooler, as they can be cooked slowly in the oven for hours.
Our method for cooking these tails is to first steam them with a can of your favourite beer. By doing so, you will cook out some of the excess fat. Once you add the sauce continue to cook uncovered to reduce and caramelize the tails to pure perfection. Trim the tails of some of the fat but leave some on as that is part of the draw of it
As chefs we often get asked where our desire to become chefs came from, and without question it is our families. We love to cook for them and enjoy big family meals. We get requests for ‘pig tails’ from our brothers when asked if they want a ‘special meal’ made for them!
Preheat oven to 300F. Trim excess fat from the pig tails. In a shallow roasting pan place a single layer of tails. Pour beer over top, cover and place in oven. Allow to cook for 3 hours. Remove from oven and pour off excess fat;
Turn oven up to 375 degrees;
Meanwhile, in a small sauce pot combine ginger ale, soy sauce, ketchup, mustard, maple syrup and garlic. Reduce by two-thirds on medium-high heat;
Pour reduced sauce over pig tails and bake until sticky gooey goodness, about 30 minutes.
- 4 lbs pig tails
- 1 bottle beer
- 3 cups ginger ale
- 1 cup soy sauce
- 1/2-cup ketchup
- 1/4-cup mustard
- 1/2-cup maple syrup
- 3-4 cloves garlic, minced (optional)