The Nasty Bits: Crisp Fried Pig's Tail

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2 pounds pig's tails, cut into approximately 4 inch sections

2 quarts oil for deep frying

1/2 cup of flour, or enough to coat the tails

For braising:

3 cloves garlic, smashed

Half an onion, roughly chopped

3 tablespoons soy sauce

1/2 cup of rice wine or white wine of your choice for braising

1 teaspoon salt

To dress the pigs' tails:

A splash of soy sauce

A splash of red wine or sherry vinegar

Salt and pepper to taste

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