Boiled pork tongue

On the festive table, incomparably delicious, melts in your mouth! Boiled pork tongue is a real delicacy! But you need to know little secrets to properly cook and clean it. The tongue cooked according to this recipe will turn out tender and juicy, without foreign smell.

Natalia Tsybulskaya

Recipe author

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Composition / ingredients

servings:

Pork tongue

Onion

Bay leaf

Peppercorns

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 12 g

Fats 33 % 8 g

Carbohydrates 17 % 4 g

128 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to cook pork tongue? Prepare all the necessary products. It is better to take a chilled tongue, not a frozen one. 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 big tongue: the optimal weight is 250-300 grams. You can add other dried spices and seasonings to the bay leaf and pepper.
Step 2:
Wash your tongue very well, the brush will do it best. To remove the specific smell, soak the tongue in a pan of cold water for 12-20 hours. You can also add a spoonful of lemon juice to the water, this will speed up the process.
Step 3:
Fill the soaked tongue with fresh cold water, so that it is completely covered with it. Add the bay leaf and peppercorns.
Step 4:
Wash the onion well and put the whole onion directly to the tongue. I didn't peel the onion, I added it right in the husk, it gave the tongue an additional flavor. Bring to a boil and cook on low heat for 1.5 hours under the 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 have a large tongue, then increase the cooking time.
Step 5:
Remove the finished tongue from the pan and immediately pour cold water for 3 minutes.
Step 6:
From a sharp temperature drop, the skin on the tongue will swell and you can easily remove it.
Step 7:
Serve the tongue hot or cold, cut into small slices, with horseradish or mustard. You can use the broth for aspic by adding gelatin to it. Enjoy your meal!

Tongue is a real delicacy!
It can be served as a hot dish, cut it and serve it as a cold appetizer or make a salad or aspic with it. It will be very tasty in all variants.
If you are cutting from the tongue, then pre-cool it well, then it will be easy to cut and the slices will turn out smooth and beautiful.
When serving such slicing, be sure to supplement it with different sauces. Horseradish, mustard, adjika, mayonnaise and others will be very appropriate.
The tongue in a warm form goes well with various greens (lettuce, arugula, cilantro and basil), as well as with fresh seasonal vegetables and light salads from them.
Tongue dishes are not only delicious, but also healthy!
Bon appetit!

Keep in mind that the quality and taste of the finished dish largely depends on the proper 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 the 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 keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).