Pork tongue infused

6 servings
6 hours

How to make a poured pork tongue with gelatin? Prepare the specified products. The language is better to take fresh, not frozen. If there is no such possibility, then the frozen tongue must be pre-thawed, leaving in the refrigerator at night. I use salt with the addition of dry herbs. I have gelatin in powder. Gelatin with seasonings for filling can be used.

Rinse the pork tongue well under running water, put in a saucepan and cover with cold water. On a high heat, bring the water to the boil and drain it by washing your tongues under running water. Pour in fresh, clean water and place the pan on the heat, bring to the boil again, removing the scale if available. Add the peeled carrots and onions, bay leaves, peppers and salt. Cook the tongue over a medium heat until tender for about two hours. The broth should be salty and tasty.

The ready-made tongue must be soft. Remove it from the stock and lower it into cold water. Thanks to this, you can easily remove the skin from it. Cut the peeled tongue into portions or arbitrarily. Here it is a matter of taste, who likes what filling, but pouring from the tongue, is most often done without cutting it finely.

Dissolve gelatin in 0. 5 liters of hot broth, constantly stirring so that no dissolved pieces remain. Gelatin is sold differently, so you need to first familiarize yourself with the instructions on the package. If you jelly the finished broth, then it does not always turn out to be transparent. Therefore, a ready-made dry mixture can be used to prepare a pour from the tongue. In this case, the gelling liquid is prepared on water and will be transparent.

Put arbitrary pieces of tongue into the selected deep dishes for filling. If desired, add boiled carrots, peas, olives. Fill your tongue with prepared fluid. If you want to decorate the dish with fresh parsley greens, then pour the filling one with liquid in stages: first pour the tongue half, remove it to the cold, then take it out and put the parsley leaves on the already seized liquid, pour it with the remaining liquid and remove it to set completely.

Once the gelatin stock is set, the pour can be served. Most often, poured from the tongue is a festive dish, but we must remember that flaunting on the table, it can stop being poured: at room temperature it will melt. Enjoy your meal!