Spanish Pork Tail with Orange Jam
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 5 h. 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 6 cups iberian pig tail (ready-to-cook)
- 2 onions (diced)
- 2 carrots (diced)
- 1 cup Celeriac (peeled and diced)
- 4 cloves garlic cloves (diced)
- 2 bay leaves
- For the marmalade
- 3 Oranges (juiced)
- 1 red chili pepper (halved lengthways)
- 4 cloves
- ⅔ cup Pectin (2:1)
- 1 Tbsp Sherry vinegar
Preparation steps
1.
Place the pig's tails in a pot along with the onions, carrots, celeriac, garlic and the bay leaves. Cover with water and bring to the boil. Reduce the heat and simmer at just below boiling for around 2 hours. Leave to cool in the broth.
2.
To make the marmalade, place the orange juice, chilli pepper, cloves and sugar in a pot and bring to the boil. Boil for 4 minutes, then carrying out a gelling test and remove the chilli and cloves. Season to taste with vinegar, transfer to a dish and leave to cool.
3.
Take the pig's tails out of the broth and remove the bones. Cut into bite-sized pieces and place, rind-side up, on a baking tray lined with greaseproof paper. Preheat the grill.
4.
Heat the honey and the oil in a pot, brush onto the meat and season with salt and ground black pepper. Grill for 8-10 minutes until golden brown and slightly caramelised. Serve with the marmalade and ham crisps.
