• 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