Recipe courtesy of The Pig

Pig Tails with Blue Cheese Dipping Sauce and Crispy Brussels Sprouts

  • Level: Advanced
  • Total: 4 hr 40 min (including smoking time)
  • Active: 40 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Chili Rub and Pig Tails:

1/2 cup paprika

1/4 cup mustard powder

1/4 cup brown sugar

2 tablespoons cayenne pepper

1 tablespoon salt

1 tablespoon pepper

2 pig tails, halved

Sweet Chili Galze:

1 tablespoon onion powder

1 teaspoon garlic powder 

4 dried arbol chiles, seeded

2 dried Thai bird chiles, ground

1 cup plus 1/4 cup distilled white vinegar 

3/4 cup honey 

3 large cloves garlic, peeled 

2 fresh red Thai bird chiles, roasted

1/2 tablespoon salt 

4 tablespoons salted butter

Blue Cheese Dipping Sauce:

1/2 cup Cambozola cheese or Gorgonzola

1 cup creme fraiche 

1 ounce chopped fresh mint 

2 tablespoons chopped fresh parsley 

1 tablespoon Worcestershire sauce

Crispy Brussels Sprouts:

1 tablespoon vegetable oil

8 ounces Brussels sprouts 

2 tablespoons unsalted butter 

3 ounces pistachios 

1 tablespoon lemon juice 

Pinch salt 

1 ounce Parmesan, grated 

Directions

Special equipment:
smoker
  1. Preheat a smoker to 250 degrees F.
  2. For the chili rub and pig tails: Combine the paprika, mustard powder, sugar, cayenne, salt and pepper in a bowl. Add the pig tails and toss to coat. Smoke the pig tails for 3 hours 30 minutes.
  3. For the sweet chili glaze:
  4. Combine the onion powder, garlic powder, arbol chiles, dried Thai chiles, 1 cup of the vinegar and 1 cup water in a blender. Blend until smooth, and then strain.
  5. Combine the honey, garlic, roasted chiles, salt, remaining 1/4 cup vinegar and 1/2 cup water in a saucepan. Simmer over medium-high heat until reduced to a syrup consistency. Mix in the strained onion-garlic mixture to combine, and then stir in the butter. Bring the sauce to a boil, and then remove from the heat.
  6. For the dipping sauce: Beat the Cambozola in an electric mixer until smooth. Add the creme fraiche and mix until incorporated. Mix in the mint, parsley and Worcestershire.
  7. For the sprouts:
  8. Heat the oil in a saute pan over medium heat. Add the Brussels sprouts and cook 3 minutes. Turn, add the butter and pistachios and continue to cook until the Brussels sprouts and butter are golden brown, 5 minutes more. Add the lemon juice and salt and toss to coat. Garnish with the Parmesan.
  9. Heat a grill pan or grill over high heat. Grill the pig tails to heat through, then toss with the chili glaze. Serve the pig tails with the blue cheese dipping sauce and crispy Brussels sprouts. 

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.