pigtails, soy molasses

once upon a time, grilled pigtails were common place in the markets and streets of Barbados [where david is from]. hence the idea was born to bring this street hawker staples to London.

the pigtails are boiled for 1.5 hours before being smoked for another 1 hour. this makes them soft and the skin gelatinous. the pigtails are then chilled and deep-fried twice to order which makes the skin extra crispy. they are coated in a dark soy molasses sauce with honey, fish sauce, garlic and sriracha [similar to Japanase unagi - eel].

allergens | gluten, fish, sulphites, soya