You'll need to start this recipe early, or the day before.
50 gmplain flour2eggs, lightly beaten150 gmfine fresh breadcrumbsFor deep-frying:vegetable oilGinger jelly 1 gm (2cm piece)sliced ginger1kaffir lime leaf180 ml (¾ cup)Bundaberg ginger beer1¼ leavestitanium-strength gelatine, soaked in cold water for 5 minutesBraised pig's tails1 tbspolive oil1carrot, coarsely chopped1onion, coarsely chopped2 stalkscelery, coarsely chopped 1bay leaf2garlic cloves, crushed100 mlPort6pig's tails (650gm)600 mlchicken stockApple sauce2 large (360 gm) Granny Smith apples, peeled, cored and coarsely chopped20 gmbutterScrapedseeds of ½ vanilla beanCorn and crab salad30 mlvegetable oilKernelscut from 1 corn cob¼ cupbasil1 tbspcoriander seeds, dry-roasted60 mlolive oil¾ tsplemon juice500 gmcooked crabmeat¼ cupbaby basil leaves
For ginger jelly, place ginger, kaffir lime leaf and ginger beer in a saucepan, bring to the boil, then set aside to infuse (4-5 minutes). Pulse in a blender, push through a fine sieve into a clean pan, then squeeze excess water from gelatine and add to hot ginger mix. Pour into a container roughly 9cm x 14cm and refrigerate to set (3-4 hours).
For braised pig's tails, preheat oven to 150C and place oil in a medium casserole over medium heat. Add vegetables, bay leaf and garlic and stir until softened but not coloured (5 minutes). Add Port, bring to the boil, then add pig's tails and chicken stock and bring to the boil. Cover with baking paper and foil and braise in oven until soft (4 hours). Let the tails cool a little, then drain off stock (reserve for another use). Line a small bar tin (3.5cm x 25cm is ideal) with plastic wrap, then strip the meat and skin from the bones and press into the tin evenly. Place a board and weight on top and refrigerate until set firm (4 hours or overnight).
For apple sauce, combine apple in a saucepan with butter, vanilla seeds and 1 tbsp water and cook covered over low heat, stirring occasionally, until soft (20 minutes), then process in a blender until smooth. Makes 280ml.
Remove the tail meat from the tin when set and slice into 6 cubes. Place flour, beaten eggs and breadcrumbs in separate bowls. Dip the cubes in flour, then egg, then crumbs, then repeat with egg and crumbs, shaking off excess in between. Set aside.
Preheat oil in a deep-fryer to 180C. Deep-fry tails in 2 batches, turning frequently to colour evenly, until golden brown (3-4 minutes). Drain on paper towels and keep warm.
Meanwhile, for corn and crab salad, heat oil in a frying pan over high heat, add corn, season, cover and cook without it popping until soft to bite (2 minutes). Set aside to cool. Pulse basil and coriander seeds in a small blender, then slowly add the oil. Strain through a fine sieve, pressing firmly to extract all oil, then add lemon juice and season to taste. Combine dressing in a bowl with crab and reserved corn, season, arrange on a plate and garnish with baby basil leaves.
To serve, place pig tail portions on top of salad, put a small dollop of apple sauce on top and a few spoons of ginger jelly around the dish.