Tail Spin — Jacqui’s new take on an old-time favourite
It was all the rage at this year’s Jamaica Observer Food Awards, and now we’re sharing with you Jacqui Tyson’s delectable and mouth-watering Mango Glazed Pigstail.
Jacqui, for years a culinary aficionado, teamed up with Content Quality to create a unique and tasty way to enjoy a traditional favourite. No longer will the pigstail be restricted to stew peas but be welcomed instead to the pan and the grill. Join us on an amazing culinary adventure.
The Mango Glazed Pigstail was specially created for the Jamaica Observer Food Awards, and created a veritable buzz.
Sweet and savoury, with a subtle tartness, you’ve never had pigstail like this. Tyson states: “We wanted to give people other meal options, and open people’s creativity to other ways of preparing pigstail outside of — with red peas. We want consumers to see pigstail as a meat option. It cooks easily, and since it’s cured, lasts a long time. It’s also economical as it’s cost-effective.”
The pigstail is essentially barbecued, and Tyson adds mango chutney to give it a little flair. She does however point out that you can use other ingredients that you have on hand: “People are thinking outside of the box with their cooking, and now they will jerk it, or barbecue it, while at the same time putting their own spin on it”.
Mango Glazed Pigstail
Created by Jacqui Tyson for Content Quality
Ingredients:
1 lb Content Quality Pigstail (1 pack)
2 cups (470ml) hot water
3/4 cup (180ml) mango chutney
Juice of a lemon
1/4 tsp chopped Scotch bonnet pepper
1/2 cup (120ml) chopped onion
3 cloves crushed garlic
1/2 tsp (2.5ml) crushed ginger
1/2 cup of raisins
1/4 cup (60ml) water
Method:
1. Wash pigstail, chop joints but do not separate.
2. Place tails in a pot with 2 cups of boiling water.
3. Cover pot and steam cook for one hour or until tender under a medium flame.
4. Drain.
5. In a blender, combine all ingredients for sauce and blend until smooth.
6. On a medium open flame, place sauce and pigstail in pot and roast for 15 minutes.
7. For final flavour booster (optional), baste with sauce and finish on open char grill or in toaster oven for 5 minutes to seal the flavour.
8. Serve with white rice and remaining sauce or slice into miniature pieces and serve as hors d’oeuvres.
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