Swine tongue in the slow cooker

Swine tongue in the slow cooker

Pig tongue is no less useful than meat, besides, it has a low energy value and is affordable. At the same time, the dish is tasty, tender, juicy, equally attractive both hot and cold. However, not all housewives prepare it at home regularly. The reason most often lies in the fact that the process of cooking the tongue is quite long, and not every modern woman can afford to stand for several hours at the stove, constantly monitoring the water level in the pan. For those who have a slow cooker, such problems will not arise: the pig's tongue in the slow cooker is prepared faster, without causing any problems to the hostess: she can do any other work, and the smart unit will do all the work on its own.

Cooking Features

The technology of cooking pork tongue in a slow cooker has several subtleties.

  • The tongue of a young piglet weighing about 250 g cooks faster than the language of an old animal weighing about 400-500 g. If the first in a saucepan is cooked for about an hour and a half, the second is at least 2, 5 hours. In the multicooker, the process goes a little faster. A small tongue is enough to cook an hour, a large one - 2 hours.
  • The tongue is covered with rough skin, which at one of the stages of preparation will have to be removed. Usually they do it when the language is ready. After all, if after boiling it is dipped in cold water, then the skin will be removed from it without difficulty.
  • The skin will be removed from the boiled tongue better if you add a few leaves of laurel when boiling into water.
  • The grungy pig's tongue contains many bacteria, so it needs to be washed very carefully. It does not hurt even scrape it with a knife or use a brush. In order for the tongue to be washed better, it is soaked in cold water for an hour.
  • If you add lemon juice to the water while soaking the tongue, it will be even more tender and pleasant to the taste after cooking.
  • If the broth in which the tongue is boiled is supposed to be used to prepare other dishes, such as flood, you should boil the tongue in two stages: first boil for 15 minutes, then rinse, fill the multicooker bowl with fresh water and then cook until ready. If you are going to pour out the broth later, the process of preparing the tongue can be not divided into two stages.
  • When cooking the tongue in a slow cooker, be sure to add onions, carrots, roots, spices. They will give the dish a pleasant aroma.
  • If you want to get a broth with a pleasant golden shade, put the onion whole, not cleaning it completely, but removing only the topmost layer of husk.
  • In order for the tongue to keep juiciness, it is recommended to salt it at the last stage of preparation.

Cook pork tongue in a slow cooker, most often in quenching mode. The duration of cooking depends on the recipe and the size of the by-product.

Boiled pork tongue in a slow cooker


  • swine tongue - 0, 4 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • bay leaf - 3 pcs .;
  • salt, spices - to taste;
  • water - 1, 5 l.

Method of preparation:

  • Wash your tongue, put it in cold water. After an hour, take it out of the water and wash it again thoroughly, be sure to scrape it with a knife or rub it with a brush.
  • Peel onions and carrots. Cut carrots into 3-4 parts, onions can be left whole or cut in half.
  • Place tongue in the bowl of the multicooker, lay out large pieces of onion and carrot next to it. Add bay leaves and other spices to your liking. For example, sweet peas are well suited.
  • Fill the tongue with water.
  • Lower the cap. Turn on the unit by selecting the “Quenching” program for one and a half hours.
  • Open the slow cooker, add some broth, return the lid back. Run the same program again, but for half an hour.
  • Fill any container with cold water. Transfer the multicooker by-product into it.
  • After 10 minutes, rinse the tongue in running water, pat dry and remove the skin.

Before chopping a tongue, it is better to cool it to the end. Then the pieces will be smooth and beautiful.

Solyanka from pork tongue in a slow cooker


  • pig languages ​​- 0, 5-0, 6 kg;
  • pork heart - 0, 4 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • tomatoes - 0, 2 kg;
  • pitted olives - 10 pcs .;
  • cabbage - 0, 4 kg;
  • sausage (optional) - 0, 2-0, 3 kg;
  • lemon - 1 pc .;
  • vegetable oil - 20 ml;
  • salt, pepper - to taste;
  • greens (optional) - 50 g;
  • water - 2 l.

Method of preparation:

  • Pork tongues and heart should be thoroughly washed, put multicookers in the bowl, cover with water. Run the program "Quenching" for half an hour.
  • Remove offal, rinse. Pour the water out of the multicooker, wash the bowl and wipe dry. Return the by-products to the multicooker bowl, refill with water. Add salt, spices to taste. Run the “Quenching” program for an hour and a half.
  • Take offal, put in cold water. Broth strain. Wash and dry the multicooker bowl. Languages ​​clear.
  • Cut the offal and sausage into straws.
  • Cut onions into small cubes, rub carrots on a coarse grater.
  • Shred cabbage.
  • Add butter to the bowl of the multicooker, put onions, carrots, sausage, tongue and heart into it. Fry everything together for 10 minutes using the “Frying” or “Baking” program.
  • Boil the tomatoes, remove the skin from them. Cut the flesh into small cubes.
  • Put in a slow cooker, without removing the rest of the products, cabbage and tomatoes. Pour all the broth.
  • Lower the unit cover, start it using the “Quenching” program for an hour.
  • 10 minutes before the end of the program, add olives cut by rings.

Lemon slices and fresh herbs are added to each plate before serving. It is useful to put in plates and a spoon of sour cream.

Pork tongue baked in sour cream


  • boiled pig tongue - 0, 35 kg;
  • sour cream - 0, 4 l;
  • tomato sauce - 150 ml;
  • butter - 80 g;
  • chicken egg - 3 pcs .;
  • onions - 0, 3 kg;
  • apple cider vinegar (6 percent) - 40 ml;
  • wheat flour - 20 g;
  • fresh parsley - 20 g;
  • fresh coriander - 20 g;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Prepare the language of the above recipe. Clean it - in this recipe the optimal weight of the tongue is listed in the already cleaned form.
  • Slice the tongue thinly.
  • Cut onions into small pieces.
  • Put butter in the multicooker bowl. Melt it in baking mode, in the same mode, fry the onion in butter until golden brown, add flour. Stir.
  • Put a tongue into the multicooker bowl. Add vinegar and tomato sauce. Continue cooking in the Baking program for another 10 minutes.
  • Mix sour cream with greens, salt and pepper, chopped with a knife, fill it with tongue. Beat the eggs and lay them out with the top layer.
  • Continue cooking with the lid closed in Baking mode for another 15 minutes. Thus, the total time of cooking a dish from the already boiled tongue in the “Baking” program will be 30-35 minutes.

It is better to serve the dish prepared according to this recipe hot with a side dish of potatoes or other vegetables. If you serve it to the festive table, guests will almost certainly be satisfied.

Even an inexperienced hostess can cook a pork tongue in a slow cooker. The main thing is to know a few subtleties of technology and to arm yourself with a couple of proven recipes.

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