Lay the pork tails in a small dish and cover all over with the spice mixture. Cover and refrigerate for 6 hours to cure.
Remove from the oven and cool for 30 minutes.
While still hot, open the bag and drain the pork tails. Use a small knife to carefully cut down the centre of each pork tail on one side. Remove the bones and place 2 tails, skin side down, on a small flat tray. Place the other 2 tails skin side up, on top. Place another tray on top and weight down to gently press the tails. Refrigerate for 4 hours. Remove the pork tails from the tray, trim and halve each piece so you have 4 portions.
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