This is often cooked during week days by majority Jamaicans.
2 dried coconuts
2 cloves garlic
20 seeds pimento
2 stalks scallion
1 hot scotch bonnet pepper (preferably green)
2 pounds pig’s tail
1/2 teaspoon black pepper
Cut pig’s tail into small sizes then wash with vinegar or lime. Bring to boil for 20 minutes then pour water away. Repeat the same procedure (one more time)
Now on the third step, fill pot with one Qt. water add pig’s tail, cloves of garlic crushed, and pimento seeds, let it boil until tender.
Remove coconut flesh from hard covering. Cut in small pieces, wash then blend. Strain off the milk, be sure pig’s tail is almost cooked with a small amount of water remaining in the pot before adding the coconut milk. Add coconut milk to pot with pig’s tail, let it shimmer for three minutes, then add scallion, thyme, hot scotch bonnet pepper, black pepper. Let it shimmer over low flames until the liquid becomes thick.
Salt is optional because the pig’s tail is already salt, after it has been cooked then ones can decide if salt should be added, I personally do not add salt. It is very important to watch our sodium intake. Remember our heart is the key to living