Pork boiled tongue
6 servings
2 hours
Tongue is a real delicacy! It can be served as a hot dish, sliced and served as a cold snack, or salad or pour with it. It will be very tasty in all versions. If you make a cut from the tongue, then cool it well, then it will be easy to cut and the slices will be even and beautiful. When serving such a cut, be sure to supplement it with different sauces. Horseradish, mustard, ajika, mayonnaise and others will be very appropriate. The tongue in warm form is perfectly combined with different greens (leaf salad, rucola, cilantro and basil), as well as fresh seasonal vegetables and light salads from them. Language dishes are not only delicious, but also healthy! Pleasant appetite!
2 hours
Tongue is a real delicacy! It can be served as a hot dish, sliced and served as a cold snack, or salad or pour with it. It will be very tasty in all versions. If you make a cut from the tongue, then cool it well, then it will be easy to cut and the slices will be even and beautiful. When serving such a cut, be sure to supplement it with different sauces. Horseradish, mustard, ajika, mayonnaise and others will be very appropriate. The tongue in warm form is perfectly combined with different greens (leaf salad, rucola, cilantro and basil), as well as fresh seasonal vegetables and light salads from them. Language dishes are not only delicious, but also healthy! Pleasant appetite!
Pork tongue - 1 pc., Onions - 1 pc., Bay leaves - 2 pcs., Peppers - 4 pcs., Salt - to taste
How to cook pork tongue? Prepare all the necessary products. The tongue is better to take chilled, not frozen. If it was still frozen, then defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. Do not take a very large language: the optimal weight is 250-300 grams. You can add other dried spices and seasonings to the bay leaf and pepper.
Wash the onions well and put them directly with a whole onion to the tongue. I didn't peel the onions, I added right in the husk, it gave the tongue an extra flavour. Bring to a boil and cook over a minimum heat for 1. 5 hours under a lid, constantly removing the resulting foam. Do not salt the water at the beginning of cooking, salt it 10 minutes before the end of cooking, then the tongue will remain tender and juicy! If you get a large tongue, then increase the cooking time.
Note that the quality and taste of the finished dish largely depends on the correct defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Pierce the meat with a knife: if the knife enters easily and light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).