crispy braaied pig tails = salty + crackly decadence
Prep time
Cook time
Total time
Serves: 4
  • For steaming
  • 4 Pig tails
  • 2 Cloves garlic – roughly chopped
  • 1 Onion cut in quarters
  • 1 Celery stick - roughly chopped
  • 5 Pepper corns
  • 2 Cups of water
  • For seasoning on the braai
  • Ground coriander
  • Salt
  • White Pepper
  • For mustard dipping sauce
  • 60g Mascarpone cheese or cream cheese
  • 20g Hot English mustard
  • 1t Chutney
  1. Place all the ingredients in a pot (pressure cooker) and steam for 15 minutes. If you don’t have a pressure cooker cover the same ingredients in a roasting pan – cover with foil and bake at 190 degrees for 40 minutes till soft. Please remember to top up your roasting pan with water.
  2. Take the tails and place them on the grid over medium coals on the braai. Sprinkle with salt, pepper (coarse salt and pepper would be good) and ground coriander. Braai till the skin is crispy and crackly. About 5 miutes a side.
  3. Mustard Sauce : Mix all ingredients and serve in a small bowl next to the crispy tails.
Recipe by Anél Potgieter at