Crescent Bone
The crescent bone, or sickle bone, is a less familiar part of the pig’s anatomy, located at the junction of the front legs, near a crescent-shaped bone.
This cartilage, as it is also known, has a crisp and tasty texture and is highly prized for stews, soups, and broths. In addition to its appealing flavor, this part is rich in collagen, protein, and essential vitamins. Thus, it is often kept by sellers for making broth or stock, so not many people know about it or have access to it.
This bone is versatile and easy to cook; it can be grilled, stir-fried with vegetables, or braised, always resulting in a distinctive crunchy texture.
Pig’s Tail Bone
Similarly overlooked but valuable for its health benefits is the pig’s tail bone. Many people disregard it due to the small amount of meat attached, but traditional medicine has long valued the tails of livestock for their ability to improve blood circulation and treat various ailments, including kidney problems, lower back pain, and general fatigue.
Pig’s tail is believed to tonify qi, enhance blood circulation, and support the treatment of kidney issues such as kidney deficiency, male sexual dysfunction, and premature ejaculation. This is a precious part worth considering for those conscious of their health.
Delicious Dishes with Pig’s Tail
Crispy Pig’s Tail
A mouthwatering bar snack, crispy pig’s tail is perfect for sharing with friends over drinks. The outer skin is deep-fried to a crisp, while the meat inside remains tender yet chewy. Dip it in a tangy, slightly sweet and sour, and mildly salty fermented orange sauce for an explosion of flavors.
Pig’s Tail and Lotus Seed Soup
This nourishing soup is an excellent choice for a health boost. The creamy sweetness of lotus seeds blends beautifully with the tender yet chewy texture of the pig’s tail, resulting in a delicious and nutritious dish. Serving it with fresh rice vermicelli enhances its appeal.
Pig’s Tail and Lotus Root Soup
For a light yet nourishing soup, try pig’s tail and lotus root soup. The tail is slow-cooked until tender, absorbing the rich flavors of the broth, while the lotus root adds a pleasant crunch. This dish is a wonderful addition to a family meal.
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