Know what’s on your plate
Pork tail
Calories & nutrition facts
fresh, variety meats and by-products, raw
Nutrition facts
Per 100 g% DV- Calories 378 kcal —
- Protein 18 g 36%
- Carbohydrate 0 g 0%
- Fat 34 g 43%
- Saturated fat 12 g 58%
- Fibre 0 g 0%
- Sodium 63 mg 3%
- Cholesterol 97 mg 32%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.21 mg 18%
- Riboflavin (B2) 0.11 mg 8%
- Niacin (B3) 2.1 mg 13%
- Pantothenic acid (B5) 0.67 mg 13%
- Vitamin B6 0.37 mg 22%
- Folate (B9) 5 µg 1%
- Vitamin B12 0.88 µg 37%
Minerals
- Calcium 18 mg 1%
- Iron 0.99 mg 6%
- Magnesium 8 mg 2%
- Phosphorus 50 mg 4%
- Potassium 349 mg 7%
- Zinc 2.3 mg 21%
- Copper 0.08 mg 9%
- Manganese 0.01 mg 0%
- Selenium 2.7 µg 5%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 378 | 18 g | 0 g | 34 g |
| 1 × oz | 28.4 g | 107 | 5 g | 0 g | 9.5 g |
| 2 × oz | 56.7 g | 214 | 10 g | 0 g | 19 g |
| ½ × oz | 14.2 g | 54 | 2.5 g | 0 g | 4.7 g |
| 3 × oz | 85.1 g | 321 | 15 g | 0 g | 29 g |
| 4 × oz | 113.4 g | 429 | 20 g | 0 g | 38 g |
Similar foods
Questions about Pork tail
How do you prepare pork tail before cooking?
Rinse it under cold water and pat it dry; if it has hairs, remove them with tweezers or singe them briefly over a flame. Ask the butcher to cut it into sections if you want it easier to fit in a pan and eat.
How long does pork tail take to cook?
For tender meat and skin, simmer the pieces gently in water or stock for about 2–3 hours, until the meat pulls easily from the bone. In a pressure cooker, allow roughly 35–45 minutes at pressure, then release it safely according to the cooker’s instructions.
How do you get crispy pork tail?
First simmer it until tender, then drain and dry the pieces very thoroughly. Roast them on a rack at 220 °C for about 20–30 minutes, turning once, until the skin is browned and crisp.
What dishes can you make with pork tail?
Pork tail works well in slow-cooked braises and rich soups, where the bones and skin add body to the broth. For a simple version, simmer it with onion, garlic, ginger and soy sauce, then serve with rice and greens.
Can you use pork tail instead of oxtail?
Yes, in braises and stews, but pork tail pieces are usually smaller and have more skin relative to the amount of meat. Start checking for tenderness earlier than you would with large oxtail pieces.
How should you store pork tail?
Keep raw pork tail covered in the fridge and cook it within 1–2 days, or freeze it for longer storage. Refrigerate cooked leftovers within 2 hours, use them within 3–4 days, and reheat until steaming hot throughout.
How do you know when pork tail is cooked?
The meat should be very tender and come away from the bone easily; a fork should pass through the skin without much resistance. For a crisp finish, cook it until tender first, then brown it separately in a hot oven.
Source: USDA FoodData Central 168291 · per 100 g · carbohydrate per EU label, fibre excluded
