Grilled Pig Tails

Serves 4-6


  • 4-6 peppercorns
  • 2 tsp fennel seeds
  • 5 cardamom pods, cracked
  • 2-3 lbs pig tails
  • BBQ sauce of choice

Special Equipment

  • large stock pot
  • cleaver or large chef's knife
  • grill
  • tongs


  1. Place pig tails, peppercorns, fennel seeds and cracked cardamom in a large pot. Cover with water. Bring to a boil, then reduce heat and simmer 1 hour or until tails are tender
  2. Drain pig tails. (You can reserve the cooking liquid for another use - collard greens cooked in this liquid with a few chiles and rough chopped garlic is really succulent)
  3. When tails are cool enough to handle, chop them into 2-3” pieces, using a large chef's knife or cleaver to cut through the bone
  4. Preheat grill to medium-high and grill tails until crisp.  Depending on the heat and your grill, this could take anywhere from 40-60 minutes. Be cautious of the fatty, boneless pieces.  The fat tends to want to catch fire!
  5. Once tails are crisp, toss in BBQ sauce to coat, and serve