680g Pig’s Tail
1 inch Ginger
3 cloves Garlic
1 stalk Green Onion
⅓ cup Cooking Wine
2 tbsp Dark Soy Sauce
1 tbsp Light Soya Sauce
1 tbsp Sugar
1 tbsp Vegetable Oil
4pcs Star Anise
½ tsp Salt
- To prepare the pork tails, first rinse them thoroughly. Next, remove any hair, and proceed to cut them into smaller pieces.
- In a large saucepan or pot, add the pig’s tail chunks and sufficient cold water to fully submerged the pig tails.
- Bring the water to a boil and then drain it. Rinse them again to remove any foam and small particles.
- Heat oil in a large pan over medium heat. Add minced garlic, ginger, and chopped green onion and stir fry for about 1 minute until fragrant.
- Add the cooked pig tail chunks, star anises, sugar, soy sauce, and cooking wine to the pan. Add enough water to ensure that the liquid covers the pork tail completely.
- Bring the mixture to a boil, then lower the heat, cover the pan with a lid, and simmer for about 1 hour until the pork tail becomes completely tender.
- Remove the lid, turn the heat to high, and continue cooking until the sauce thickens. You can optionally add a corn starch solution by mixing 2 tablespoons of corn starch and water together before adding to the pan to thicken the sauce faster and make it sticky.
- Once the sauce thickens, it is ready to serve. Season with more salt if needed, according to your taste preferences.