Lemongrass and Basil Braised Pig Tail

Why people make this dish

Pig tail might not be the first thing that comes to mind for a health-conscious meal, but in Cantonese food therapy it is prized precisely for what makes it unusual — the skin, cartilage, and joint sections are naturally rich in collagen and gelatin. When braised low and slow, pig tail becomes meltingly tender, and the broth or cooking liquid becomes silky. Children who drink pig tail soup regularly are thought to benefit from the bone-building nutrients, while adults traditionally use it to slow the visible signs of ageing and support skin elasticity. This recipe takes pig tail in a fragrant, Southeast-Asian-inspired direction with lemongrass and basil — two herbs that add a wonderful aroma and support digestion, making this feel much lighter than a traditional braise.

Method

1. Cut the pig tail into pieces. Blanch in boiling water to remove impurities; rinse well and drain.
2. Wash and remove the stems from the basil leaves; set aside.
3. Cut the lemongrass stalks into sections.
4. Heat a small amount of oil in a wok or heavy pot over medium heat. Stir-fry the minced ginger and shallots until fragrant.
5. Add the lemongrass sections and stir-fry briefly to release their aroma.
6. Add the pig tail pieces and stir-fry until lightly coloured.
7. Add a splash of cooking wine, then add enough water to just cover. Add seasoning to taste.
8. Cover and braise over low heat for about 1 hour, until the sauce has thickened and the pig tail is very tender.
9. Add the basil leaves, toss briefly over high heat for a moment, then serve.

Nourilo’s Tips

This dish has a kidney-tonifying and brain-nourishing quality, but those with weak digestion should not overindulge — eat in moderate portions and enjoy the braising liquid alongside rice to help with digestion. Regarding the splash of cooking wine in the recipe: even for those who do not drink alcohol, adding wine when cooking is perfectly fine, because the alcohol evaporates within about 10 minutes of cooking and what remains is only the enhancing fragrance, not the alcohol content itself.