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!

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 your tongue very well, the brush will do it best. To remove the specific smell, soak your tongue in a pan of cold water for 12-20 hours. You can also add a spoon of lemon juice to the water, this will speed up the process.

Fill the soaked tongue with fresh cold water so that it is completely covered with it. Add the bay leaf and peppercorns.

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.

Remove the finished tongue from the pan and immediately pour cold water for 3 minutes.

From a sharp temperature difference, the skin on the tongue swells and you can easily remove it.

Serve the tongue hot or cold, cut into small slices, with horseradish or mustard. You can use the broth for filling by adding gelatin to it. Enjoy your meal!

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).