I just love what I did the other day and I kept raving about it since. One of my fb friends too went on cooking it herself. It was fun. The recipe I saw having them in ragu was like wild boar, mince and lamb. Hahaahahhahah having ragu with pig’s tail was exciting and the outcome was just fantastic. By the way, I do enjoy cooking with wine now as getting to indulge it can be just terrific. I just love fun cooking with pleasure.
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Now back to the ingredients, how can one resist of not buying them as they looked so glam tucked on the refrigerator counter. And I know myself I had to have them. So I took them home of not knowing what to do with them. I looked at them from top, side and front. I kept smiling and yet kept gazing at them. It just like there were a love connection. I don’t really like having them in Chinese this time, so I decided to do Ragu instead. It was not too difficult except I was lacking with one or two ingredients. Head to the supermarket at 5.30pm and came back by 6.30pm. Got the prep ready in 30mins and put them into the pressure cooker. It was ready by eight. Just Magic !
800gm Fresh Chopped Pig Tails (pan sealed)
5pcs Smoked Bacon (pan fried till golden)
A garni of fresh Thyme, Rosemary & Chives Leaves (available in supermarket)
2big Onion (chopped)
1 Carrot (diced)
1stalk Celery (cut into short length)
1can Chopped Tomato
5cloves Garlic (chopped)
2tablespoon Leggo’s Tomato Paste
500ml Cape Mentelle Red Wine
1/2cube Chicken Stock
1. Sealed the pig tail’s on the frying pan. (lightly fry the pig tails)
2. Pan fried the smoke bacon till golden brown and set aside.
3. Used the left over of frying oil to fry the onion and garlic till soft. Once done set aside.
4. Place the pig tail and smoked bacon into the pressure cooker pot followed by the onion, garlic, chopped tomato, carrot, celery, tomato paste, red wine and then chicken stock cube sugar and salt.
5. Give the ingredients a stir and place the garni of herb onto the ingredients.
6. Close the pressure cooker cover and on the cooking button for a 30mins cooking.
7. Once cooked, it is ready to serve.
Optional: If you prefer a thicker sauce, you can take some of the sauce out for reduction. As for me I just love the sauce as straight from the pressure pot itself. The sauce is just so divine. I finished mine clean.