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I'm originally from Toronto, Canada and now living in Houston, TX.
Years ago, in Kitchener/Waterloo, Ontario, I went to an Amish/Mennonite restaurant and had pig tails.
I was a little squeamish and skeptical at first but OMG, they were delicious!
I think they were braised in a tomamto based BBQ-type sauce.
I often see pig tails in the markets down here and would like to try to replicate the ones I had years ago so I'm looking for a recipe and instructions i.e. Do they have to be blanched before braising? Do they have to be skinned?
I can manage the sauce but need instruction on preparing the tails and the braising method.
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