Method

Cut the pig’s tail about 2 to 3 inches in length, wash the pigs’ tails to remove any brine and salt, and make small cuts along the joints, but don’t separate.
Cook pigs’ tails in a pressure cooker with the above ingredients to soften and remove excess salt.
Drain off the cooking liquid, then place the pig’s tail in a small bake pan and add 11/4 cup of Guava Vinaigrette; cover with aluminum foil.
Place in a preheated 350-degree oven and bake until done.
Remove foil before the pig’s tail is done and allow the vinaigrette to reduce to a syrupy consistency.
Note: The finishing can also be done on the stovetop.