How to cook pork tongue

How to cook pork tongue

Pork tongue belongs to offal, therefore it is cheaper than meat of the first category. However, by its useful properties, it is not inferior to meat, but in some ways even surpasses it. Thus, the caloric content of the pork tongue is much lower than pork tenderloin, collar or other part, and the composition is no less rich. The language contains amino acids, vitamins, trace elements in significant quantities. The product is considered dietary. The beneficial properties and the pleasant taste of the pork tongue at a relatively low cost have made it one of the popular foods, and many housewives know several ways to cook the pork tongue to make it tasty, flavorful, and retain its benefits.

Cooking Features

The technology of cooking pork tongue is not difficult, but it has several very important subtleties, without knowing which it is better not to tackle this task. Fortunately, these secrets are known to most culinary specialists, and they do not keep them secret.

  • If you are going to use pork tongue to make hot or cold snacks, and not as a supplement to minced meat, it is better to opt for a product that has not been subjected to freezing. A frozen tongue can be purchased only if you are sure that it has not been defrosted and has not been re-frozen. The fact is that this process negatively affects the beneficial properties of the product and its structure. In order to minimize the damage from freezing the tongue, it should be thawed in the refrigerator. If you do not try to speed up the process using a microwave or warm water, pork tongue should remain juicy.
  • Before cooking, swine tongue should be thoroughly washed. So that the result is what you expect, you can soak it in cold water for an hour or two before washing it. In this case, it must be periodically changed so that it does not have time to warm up. After soaking, it will be easier to clean the tongue, but in this case it is better to use a brush.
  • The first broth, 15 minutes after the start of preparation, is recommended to drain and tongue already in clean water. Then the finished broth will be clearer and tastier, it can be used to make soups.
  • When cooking the tongue, add roots and spices to the broth, even if you do not plan to use it in the future. They will give flavor and additional flavor notes to the language itself.
  • To make the pork tongue juicy, you can salt it only 30-40 minutes before readiness.
  • The tongue needs to be skinned. It will be easier to do this if after boiling you immerse the tongue for 5-10 minutes in ice-cold water.
  • The cooking time of the tongue depends on the method chosen, the size of the by-product, the age of the animal to which it belonged. The tongue of a young piglet weighing up to 300 grams usually boils for about an hour and a half, sometimes a little longer. The tongue of an adult animal weighing about 500 g needs to be cooked for about 2, 5 hours. In any case, the degree of readiness of the by-product can be checked by piercing it with a knife. If a clear juice flows out of it, it is ready and the pan can be removed from the heat.

Swine tongue can be not only boiled, but also baked, stewed. Features of preparation can depend on the chosen method, the specific recipe.

How to cook boiled tongue

Composition:

  • tongue - 0, 4-0, 5 kg;
  • onions - 75 g;
  • carrots - 100 g;
  • celery root - 50 g;
  • bay leaf - 2 pcs .;
  • allspice peas - 5 pcs .;
  • salt - to taste.

Preparation Method:

  • Tongue wash, fill with cold water, leave for an hour. Remove and wash the by-product thoroughly under running water. Put on the bottom of the pan.
  • Fill the tongue with cool water, put on fire. On low heat, bring to a boil and cook for 15 minutes.
  • Remove the tongue from the broth. Pour broth, rinse pan and fill with fresh hot water.
  • Put the tongue in the pan. Put it on the stove again. Bring to a boil. Cook 15 minutes, removing the resulting foam.
  • Peel the carrots and celery root. Cut into large chunks and place in a saucepan in which pork tongue is cooked.
  • In the same pan, place the onion, the leaves of laurel, and pepper, peeled from the top layer of husk.
  • Cook on low heat for 2 hours.
  • Fill a deep bowl or pan with ice water. Put the language in it. Wait 10 minutes.
  • Remove tongue from cold water, peel and return to the broth in which it was boiled.
  • Salt the broth, bring to a boil. Cook the tongue for another 15 minutes.
  • Remove the prepared pork tongue, let the water drain from it, cool and chop it in a way that is suitable for preparing your chosen dish.

Cooking the tongue in the pan is not difficult, but it is a long process. At the same time all the time you need to monitor the level of water in the pan, periodically pour it. Therefore, many housewives prefer to boil the tongue in a slow cooker.

How to boil pork tongue in a slow cooker

Composition:

  • swine tongue - 0, 25-0, 3 kg;
  • water - 1 l;
  • bay leaf - 1 pc .;
  • allspice - 2 pcs .;
  • carrots - 100 g;
  • onions - 100 g;
  • garlic - 2 cloves;
  • salt - to taste.

Preparation Method:

  • Wash and clean the tongue thoroughly. Place it in the multicooker bowl.
  • Peel vegetables, cut onions and carrots into 4 pieces, put in a slow cooker to the tongue.
  • Add garlic cloves to the slow cooker without cutting.
  • Fill the tongue with water.
  • Lower the lid and activate the Quenching program for one and a half hours.
  • Open the multicooker bowl, add salt, pepper, bay leaf.
  • Put the lid back in place and continue cooking for another half hour in the same mode. Before starting the multicooker, make sure that there is enough water in the bowl.
  • Remove the tongue from the multicooker and lower it into a container with cold water.
  • After 10 minutes, remove the boiled tongue, clean and cool.

Boiled tongue can be served as a main snack or used to make salads, aspic, other dishes. If you are going to serve boiled tongue, cut it into slices and serve with a side dish of boiled or stewed vegetables. Well combined boiled beef tongue with green peas, potato pore.

How to bake the pork tongue in the oven entirely

Composition:

  • swine tongue - 0, 4 kg;
  • lemon - 0, 5 pcs .;
  • garlic - 2 cloves;
  • vegetable oil - 20 ml;
  • Spicy herbs, salt to taste.

Preparation Method:

  • Wash the by-product thoroughly in running water. Clean it with a sharp knife. It is somewhat more difficult to clean a raw tongue than a boiled one, but if you want to bake it in the oven, you still have to do it at this stage.
  • Crush the garlic with a special press.
  • Squeeze juice out of half a lemon.
  • Mix lemon juice, crushed garlic, oil in a bowl. Add salt and herbs to taste.
  • Cover the tongue with marinade on all sides and put in the fridge for half an hour.
  • With the tongue out of the fridge, place it in the cooking sleeve. Secure on both sides. A toothpick pierce the film in several places so that steam can escape through the holes (otherwise, the sleeve may burst under the pressure of steam).
  • Heat oven to 180 degrees.
  • Place a baking tray in the oven on which to put the sleeve with the tongue.
  • Bake for one and a half hours.

Oven baked pickled tongue can be served both hot and cold. Before serving, it should be cut into thin slices and beautifully spread out on a platter.

How to bake pork tongue in the oven with slices

Composition:

  • boiled pig tongue - 0, 3 kg;
  • sour cream - 100 ml;
  • walnuts - 50 g;
  • onions - 100 g;
  • vegetable oil - as required;
  • salt, pepper - to taste.

Preparation Method:

  • Boil the tongue, peel it and cut into slices about 0, 4-0, 6 cm thick.
  • Peel the onion and cut it into small cubes.
  • Fry the onions in boiling oil so that it turns golden.
  • Grease the baking dish and place the tongue slices in it.
  • Cover the tongue with fried onions.
  • Using a coffee grinder or blender, chop walnut kernels, mix with sour cream. If desired, add a little pepper and salt to this mixture, mix.
  • Fill the tongue with sour-nut sauce.
  • Preheat oven to 180 degrees. Put in it a form with a tongue. Bake it at the specified temperature for 20 minutes.

This recipe makes a delicious snack. It will be equally tasty both hot and cold. A hot snack is best served with a side dish. Vegetable stew is wonderfully suitable for this role.

Jellied from pork tongue

Composition:

  • pig languages ​​- 1, 2 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • celery root - 50 g;
  • water - 2 l;
  • gelatin - 25 g;
  • green peas - 100 g;
  • chicken eggs - 6 pcs .;
  • salt, pepper - to taste.

Preparation Method:

  • Soak in cold water and clean the pig's tongue. Boil it for 3 hours in two liters of water, if necessary adding it, with the addition of whole carrots, onions and celery. 2 hours after the start of cooking, add salt to taste.
  • Cook hard boiled eggs.
  • Take the boiled tongue out of the broth, place in cold water for 10 minutes, peel.
  • Strain the broth.
  • Add gelatin to the broth, stir, while stirring, its complete dissolution.
  • Peel the eggs and cut them into beautiful circles.
  • Cut the carrot into small cubes.
  • Cool tongue, cut into cubes or straws.
  • At the bottom of the silicone tins, pour in a little broth, put them in the refrigerator for 10 minutes.
  • Place an egg in each mold.
  • Mix tongue, green peas and carrots. Spread this mixture in molds.
  • Pour broth to the edge.
  • Place the molds with the filler in the cold for 6 hours.
  • Carefully remove the filler from the molds and arrange it into plates.

A filler of pork tongue will decorate the festive table, but nothing prevents you from making this dish on weekdays to please family members with a delicious dinner.

How to extinguish swine tongue

Composition:

  • boiled pig languages ​​- 0, 7 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • fresh parsley - 50 g;
  • rosemary - 2 twigs;
  • garlic - 3 cloves;
  • broth - 0, 5 l.

Preparation Method:

  • Boil the languages ​​of any of the recipes. Remove from broth, peel and cool slightly. Cut into thin slices.
  • Peel the garlic and run it through the press.
  • Measure half a liter of broth in which the tongue was boiled.
  • Peel fresh carrots and rub.
  • Chop onions with a knife.
  • Place the tongue slices in a deep griddle.
  • Brush with minced garlic.
  • Put onions and carrots on top.
  • Put a sprig of rosemary and chopped parsley on top of a knife.
  • Pour broth.
  • Put the pan on fire. Simmer for half an hour. Frying pan at this time is better to cover.

Serve the braised tongue with a side dish. You can recommend mashed potatoes, buckwheat or pasta.

Pork tongue casserole

Composition:

  • boiled pig tongue - 0, 6 kg;
  • boiled potatoes - 1 kg;
  • onions - 0, 3 kg;
  • mayonnaise - 0, 2 l;
  • vegetable oil - as required;
  • cheese - 100 g.

Preparation Method:

  • Cook the tongue, peel, cut into thin slices.
  • Peel the potatoes cooked in the peel, cut into circles.
  • Cut onions into rings or half rings, depending on the size of the onions.
  • Grease the baking tray. Put the onion on it, then the potatoes. Place slices of tongue on the potato.
  • Lubricate the tongue with mayonnaise.
  • Grate the cheese and sprinkle the billet on it.
  • Heat the oven to 200 degrees, place a baking tray in it for 15 minutes.

Tongue casserole is a complete dish. Garnish for him to cook in addition will not have to.

Swine tongue, if properly prepared, turns out to be tender, juicy, fragrant. It is tasty by itself, but is often used as an ingredient for the preparation of delicious and hearty dishes. Many of the tongue-based snacks are so appetizing and palatable, that they are not ashamed to be served on a festive table. The main task is to boil the tongue. Then it will be easy and pleasant to cook it.

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