Pork tongue in soy marinade with apple cider vinegar

Step-by-step cooking

1. Step 1:

   

   Boil the tongue. You can use both pork and beef tongue. Wash it well, scrape it with a knife. Fill it with cold water and put it on the stove. When the water boils, remove the pan, pull out the tongue and rinse well. Pour cold water again, add bay leaf, a couple of peas of allspice and a couple of black pepper. Cook for 2-3 hours until tender. Fill the hot tongue with cold water and peel the skin.

2. Step 2:

   

   Cut the tongue into these pieces. If you need to make a thin, beautiful slicing, then pickle the tongues entirely, and already pickled, you will cut beautiful thin plates. Do not cut thinly at once, you will get porridge.

3. Step 3:

   

   Cut the garlic into small pieces. Don't push it through the press! When I worked in a restaurant, so our chefs said that garlic "does not like" generally press!))) They only cut it or on a fine grater. I also cook just like that!))) Mix the tongue with garlic, cover with a film or napkin and leave for 20 minutes. While we make the marinade.

5. Step 4:

   

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

6. Step 5:

   

   Pour the marinade into the tongue and mix gently. Cover with a lid or cling film and refrigerate for at least 6 hours. Immerse whole tongues in the marinade, press down with a load and also in the refrigerator for 12 hours.