Photograph of the finished Grilled Pig's Tail with Fermented Tofu

Vietnam · Đuôi heo nướng chao

Grilled Pig's Tail with Fermented Tofu

2 hr Hands-on time + 4 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pig's tail Pig's tail 1 kg
  • Photograph of Red fermented bean curd Red fermented bean curd 160 g
  • Photograph of Honey Honey 80 ml
  • Photograph of Lemongrass Lemongrass 80 g
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Chilli Chilli 8
  • Photograph of Five-spice powder Five-spice powder 8 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Scrape off the hair from the pig's tail, blanch for 5 minutes, and then boil for 25 minutes until slightly tender.
  2. 2 Boiling beforehand is mandatory because pig's tail has many tendons; grilling it directly will result in burnt outside and a tough inside.
  3. 3 Mix red fermented bean curd with honey, chopped lemongrass and garlic, five-spice powder, and pepper to make a thick sauce.
  4. 4 Marinate the pig's tail in the sauce for 4 hours in the refrigerator.
  5. 5 Grill over charcoal for 25 minutes, rotating regularly and brushing with sauce three times, then squeeze lemon juice over it before serving.

With an appliance

  • Oven 2 hr

    Replace step 5: Arrange the pork on the rack in the middle of the oven at 230 degrees for 25 minutes, turning it once at minute 12, and place a drip tray underneath to catch the grease. The oven ensures even cooking and requires less constant monitoring of the charcoal, resulting in a less smoky outer layer.

Start cooking