Pork tongue in soya marinade with apple cider vinegar

6 servings
7 hours

Boil your tongue. You can use both pork and beef tongue. Wash it well, throw a knife. Fill with cold water and place on the stove. When the water boils, remove the pan, pull out the tongue and rinse well. Pour cold water over again, add the bay leaf, a pair of allspice peas and a pair of black. Cook for 2-3 hours until cooked. Fill the hot tongue with cold water and clean the skin.

Cut your tongue into pieces like this. If you need to make a thin beautiful cut, then marinate the tongues whole, and already pickled will cut beautiful thin plates. Do not cut it thinly right away, it turns out porridge.

Cut the garlic into small pieces. Do not push him through the press! When I worked in a restaurant, our chefs said that I don't like garlic & quot; generally press!))) They only cut it or on a small grater. This is the only way I cook, too!))) Mix your tongue with garlic, cover with film or napkin and leave for 20 minutes. While we make the marinade.

Combine all remaining ingredients. Add warm water to completely dissolve sugar and salt. Break the bay leaf into small pieces to enhance the taste. Place well. If you marinate the whole tongues, then increase by 2 times all the ingredients.

Pour the marinade into your tongue and mix gently. Cover or film and refrigerate for at least 6 hours. Immerse whole tongues in marinade, crush with cargo and also in the refrigerator for 12 hours.