Welcome back to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up.
In this edition of Sound Bites, the Eater video crew visits The Brooklyn Star in Williamsburg to film chef Joaquin Baca's recipe for pig tails with corn wheels. The music for this extra-groovy edition of Sound Bites is provided by Sundelles, the restaurant's house band. If you want to make this dish at home, check out Baca's step-by-step instructions below.
Fried Pigs Tails with Corn Wheels
Braise tails with Tomatoes, Mustard Seeds, Cinder Vinegar and Brown Sugar
After Tails are braised, clean all skin & fat
Reduce braising liquid and blend
Coat tails in seasoned self rising flour before deep frying
½ corn cobs into wheels and fry
Coat tails and cob wheels liberally with chili vinegar, salt and chili powder
Finish with braising liquid
Serve in a bowl
Portion: 5 tails and 4 wheels
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