Boiled Pork Tongue
Description
The recipe won't take much time. Pig's tongue is boiled for about 1.5 hours so that it turns out soft and tender. The membrane is removed only from the hot tongue, so don't let it cool after boiling—place it on a board right away and clean it. To highlight the meaty flavor, add spices and seasonings to the broth. The broth itself turns out fatty and cloudy, so it is not used. Serve the appetizer to the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy fresh pork tongues. Choose the firmest and largest ones.
- 2
Step 2
Using a knife, scrape the dirt off each one, rinsing in cold water. Trim off any excess from the back and remove any bones if present. Place the washed tongues in a pot, cauldron, or saucepan.
- 3
Step 3
Add the salt and bay leaves. If you like their aroma, you can optionally add bay leaves to the second water as well. Remember that you will need to change the water when it comes to a boil and a cloudy, dirty foam forms.
- 4
Step 4
Bring 1 liter of water to a boil, reserving another 1 liter for a second pour. Pour the hot liquid into the pot over the tongues so that the skin on the offal immediately “seals” and all the juices stay in the center. This way both the fat and the juices will remain inside, and the tongues will turn out incredibly juicy and delicious.
- 5
Step 5
Place the container on the stove and bring its contents to a boil. Boil for literally 3–5 minutes, then drain all the water, rinsing the tongues to remove the foam. Return them to the pot and cover with 1 liter of boiling water.
- 6
Step 6
Bring to a boil, reduce the heat to medium, and simmer for about 1.5 hours, partially covering the pot with a lid.
- 7
Step 7
After the specified time, remove the tongues one at a time, cleaning off the membrane. Pierce each tongue with a fork and hold it in one hand while using a knife with the other to clean it. This makes the job easier. Clean all the tongues of their membranes in this way.
- 8
Step 8
Then slice them into slices or pieces, cubes, and arrange on a plate, dish, on toasted bread or croutons.
- 9
Step 9
Garnish with fresh vegetables and herbs, and serve with various sauces: mustard, beet horseradish, and ketchup. Enjoy your meal!