Red-Braised Pig Tail with Winter Bamboo Shoot

Why people make this dish

There is a particular kind of satisfaction in a properly executed red braise — the kind where the sauce clings glossily to each piece, the collagen from the skin has given the braising liquid a rich, almost gelatinous quality, and the meat falls cleanly from the bone. Pig tail, which is mostly tendon, collagen and skin, may not be a familiar cut to Western cooks, but it has been used in Cantonese kitchens for generations specifically because it is so rich in the connective tissue that is associated in traditional food therapy with nourishing the sinews and joints. Nourilo notes that the skin-on cut — which has more collagen and good eating — is often more expensive than plain pig tail bones, but the quality justifies it.

Method

1. Cut the pig tail into sections. Blanch in boiling water for a few minutes, then drain and rinse under cold water.
2. Remove the shell from the winter bamboo shoot, cut into slices, and blanch briefly in boiling water to remove bitterness. Drain.
3. Heat oil in a wok or heavy pot over medium heat. Add the minced garlic, ginger and shallot and stir-fry until fragrant. Add the fermented tofu and mash it into the aromatics.
4. Add the pig tail pieces and bamboo shoot slices. Stir-fry until the pork is lightly browned.
5. Splash in the Shaoxing wine and let it sizzle for a moment. Add light soy sauce, dark soy sauce and rock sugar.
6. Add enough water to just cover all the ingredients. Bring to a boil over high heat, then reduce to a medium-low simmer.
7. Braise for approximately 1 hour, turning occasionally, until the sauce has reduced to a thick, glossy consistency and the pig tail is very tender.
8. Taste and adjust seasoning. Serve hot with steamed rice.

Nourilo’s Tips

This dish is fragrant and delicious, but if you have a weak or cold digestive system that tends to bloat after heavy food, try adding a small amount of white peppercorns, fennel seeds or dried chilli to the braise. These warming spices help the stomach process the rich collagen content without discomfort. The braising technique matters too: once the liquid comes to a boil, resist the urge to rush it with high heat. A steady medium-low simmer for the full hour is what gives you tender, glossy pig tail rather than a chewy, unpleasant result.