Anthony Lanneretonne
Pig’s Tail Croustillant with White Leek, Dijon Mustard Vinaigrette & Mint Flowers from chef/owner Mauro Colagreco of Mirazur in Menton, France.
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Pig’s Tail Croustillant with White Leek, Dijon Mustard Vinaigrette & Mint Flowers

Mauro Colagreco, Mirazur, Menton, France - October 2013

For 4 servings

Pig’s tails:

  • 4 large pig’s tails
  • 1 lg. onion, chopped
  • 2 sm. carrots, chopped
  • 2 garlic cloves, minced
  • 3 1/2 oz. chickpeas, soaked overnight
  • 4 cups vegetable stock
  • salt
  • black pepper, freshly ground
  1. Bring pig’s tails, onion, carrots, garlic, chickpeas, and stock to a boil in large pot; reduce heat to medium; simmer 2 hours.

  2. Remove tails from stock; cool; remove bones without piercing skins; discard bones; flatten tails skin-side down on a sheetpan; season; cover with plastic wrap; weight tails down with second sheetpan; reserve in refrigerator.

Dijon mustard vinaigrette:

  • 4 tsps. lemon juice
  • 1 Tbsp. Dijon mustard
  • salt
  • black pepper, freshly ground
  • 3 Tbsps. sunflower oil

Whisk juice and mustard in small bowl; season; gradually add oil while whisking, until emulsified; cover; reserve.


  • 2 lg. leeks, trimmed, white parts only
  • 2 Tbsp. canola oil
  • salt
  • black pepper, freshly ground
  • mint flowers (for garnish)
  • thyme leaves (for garnish)
  1. Bring a pot of salted water to a boil; reduce heat to medium-low; add leeks; simmer gently until done; remove pot from heat; cool leeks in pot; reserve.

  2. Heat oil in a skillet set over high heat; unwrap tails; trim each into a rectangle; add to pan; cook skin-side down until crisp; place tails on paper towels with tongs; reserve (keep warm); strain pan juices through fine chinois into small saucepan; reduce to syrupy consistency; season; reserve (keep warm).

  3. Drain leeks; pat dry; cut each into 2 segments; gently toss in vinaigrette.

  4. To serve, spoon warm pan sauce over plate; place a pork tail in center of each serving plate; stand 1 leek section on each plate; garnish with mint flowers and thyme.

What to drink: Tenuta Selvadolce Crescendo Vino Bianco 2011