Pork Tail

Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  • 50 g ( oz) fennel seeds
  • 2.5 g juniper
  • 2.5 g white peppercorns
  • 1 g (1/32 oz) star anise
  • 1 g (1/32 oz) allspice
  • 0.5 g whole cloves
  • 150 g ( oz) table salt
  • 4 free-range Berkshire pork tails (about 130 g/ oz each)


Preheat the oven to 150°C (300°F/Gas 2). Combine all of the spices and toast in the oven for 4 minutes. Cool, then grind in a spice grinder and mix in a bowl with the salt.

Lay the pork tails in a small dish and cover all over with the spice mixture. Cover and refrigerate for 6 hours to cure.

Preheat a Combioven* to 85°C (185°F) on steam–bake. Wash the pork tails in cold water and dry. Place in a vacuum pouch and vacuum-pack on 100 per cent for 45 seconds in a chamber vacuum sealer*. Place the bag on a perforated tray in the Combioven and steam–bake for 12 hours.

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.