Home-Style Dishes
Lemongrass and Basil Braised Pig Tail
traditionally associated with tonifying the kidneys, strengthening bones, and nourishing the brain; a flavourful way to benefit the whole family
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.
Who it suits / who should be cautious
- Suitable for adults and children as part of a balanced diet
- Those with poor digestion or a tendency toward bloating should eat this in smaller portions, as pig tail is rich and fatty
Why these ingredients (the food-therapy logic)
- Pig tail (zhu wei): Rich in collagen and connective tissue; traditionally associated with tonifying the kidneys, strengthening the lower back and joints, and nourishing the brain. Children benefit from the bone-building nutrients; adults associate regular consumption with healthier skin and joints.
- Lemongrass (xiang mao): A fragrant grass used widely in Southeast Asian cooking; traditionally associated with dispersing cold, moving qi, relieving bloating, and warming the stomach. Its citrusy aroma also helps offset the richness of the pork.
- Basil (luo le ye): Aromatic and warm in nature; associated with moving qi, opening the appetite, and supporting digestion. Added at the end of cooking to preserve its bright flavour.
- White pepper (hu jiao): Warm and pungent; helps cut through the fattiness of the tail, promotes circulation, and aids digestion.
Ingredients (2–3 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Pig tail (zhu wei) | 1 whole tail | Cut into pieces; blanch first to remove impurities |
| Lemongrass (xiang mao) | 3 stalks | Cut into sections |
| Fresh basil leaves (luo le ye) | ~75 g (2 liang) | Remove stems, wash; add at the end |
| Ground white pepper (hu jiao fen) | 1/4 tsp | |
| Minced ginger (jiang rong) | 1 tsp | |
| Minced shallots (gan cong rong) | 1 tsp | Dried shallots or fresh |
| Soy sauce, salt, sugar | To taste | Adjust to preference |
Method
- Cut the pig tail into pieces. Blanch in boiling water to remove impurities; rinse well and drain.
- Wash and remove the stems from the basil leaves; set aside.
- Cut the lemongrass stalks into sections.
- Heat a small amount of oil in a wok or heavy pot over medium heat. Stir-fry the minced ginger and shallots until fragrant.
- Add the lemongrass sections and stir-fry briefly to release their aroma.
- Add the pig tail pieces and stir-fry until lightly coloured.
- Add a splash of cooking wine, then add enough water to just cover. Add seasoning to taste.
- Cover and braise over low heat for about 1 hour, until the sauce has thickened and the pig tail is very tender.
- Add the basil leaves, toss briefly over high heat for a moment, then serve.
Bro Niu’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.
Published January 15, 2018 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
