Pickled pork tongue

4 servings
3 hours

How to make pickled pork tongue? Very simple! First, prepare the necessary ingredients according to the list. Pork tongue can be replaced with beef. If celery root can't be found, replace it with parsley root, celery stalks or a dried mixture of roots.

Wash your tongue thoroughly. Peel the carrots, celery root and onion. In a large saucepan, boil the water. Lay out pork tongues, onions, carrots, celery root. Pour in the salt. Bring the water to the boil and cook, removing the foam, about 1. 5 hours until soft. The exact cooking time depends on the size of the tongue and the intensity of the boiling. The larger beef tongue takes longer to cook - 2-2. 5 hours.

Transfer the finished tongue to a bowl of cold water and leave for 5-7 minutes. Then peel. From the temperature difference, the skin is quite easy to clean.

Cut the tongue into slices not more than 1 cm thick.

Now prepare the necessary ingredients for the marinade. You can take any vegetable oil - I have an aromatic unrefined sunflower.

Peel the bell peppers from the seeds and stalks and cut into small cubes.

Also peel the chilli and finely chop. If you want a sharper marinade, leave the seeds. Chili peppers come in two types: red is sharper, green is less spicy. If desired, chilli may not be added at all.

Finely chop garlic with a knife or pass through the press.

Wash the greens, dry and chop finely. In addition to parsley, you can use any green to taste: dill, basil, cilantro, etc.

In a bowl, combine the honey, soy sauce, vegetable oil and lemon juice.

Add the bell peppers, chilli, garlic and chopped greens. Stir everything again.

Place the slices of tongue in a bowl and pour over the marinade. Cover the bowl with film and refrigerate for 3-5 hours or overnight.

Put the finished tongue on a plate. Pour over the marinade and serve. Enjoy your meal!