Delicacies have a special unique taste that cannot be confused with anything and can be easily recognized even in combination with other products. Refined and tender pork tongue dishes are a vivid proof of this.
Pork tongue jellied
Ingredients:
- 750 g pork tongue;
- 1 onion;
- 1 carrot;
- 50 g of parsley root;
- 30 g of gelatin;
- 5 black peppercorns;
- salt.
Place the pork tongues in a saucepan, cover with cold water and put on high heat. Bring the liquid to a boil, reduce the temperature to medium, add the peeled onion, carrot, parsley root and peppercorns. Salt everything and cook until tender. Transfer the tongues to ice water, remove the skin from them, return to the broth and cool like this.
Soak gelatin in a glass of water and leave for half an hour, then put it on a sieve, put in 800 ml of broth, boil and strain. Pour half of the resulting mass into one large or two medium molds, let harden, then spread thin slices of tongues over the jelly, decorations to taste in the form of carrot or cucumber slices. Pour the remaining gelatin mixture on top and put the aspic in the refrigerator until it solidifies.
Pork tongue salad
Ingredients:
- 1 boiled pork tongue;
- 2 potatoes;
- 1 cucumber;
- 1 stalk of celery;
- 1 green apple;
- 2 tbsp. natural yogurt;
- 1 tsp spicy horseradish;
- 1/2 tsp ground paprika;
- salt.
Boil the jacket potatoes in salted water and peel off the soft skins. Peel and core the apple. Cut the tongue, vegetables and fruit into small cubes of about the same size. Whisk all ingredients in a deep bowl. Mix separately yogurt, horseradish and ground paprika and season the salad. Season with salt to taste.
Baked pork tongue
Ingredients:
- 2 pork tongues;
- 6 cloves of garlic;
- 1 tsp each dried thyme and suneli hops;
- 3/4 tsp salt;
- 50 ml of vegetable oil.
Free the garlic cloves from the husk and pass through a special press or grate on a fine grater. Combine them in one cup with spices, salt and vegetable oil and stir well. Rub the tongues with this mixture, place each in the center of a double sheet of foil and wrap tightly. Marinate them in this form for 2-3 hours in a cool place.
Place the mirrored bundles on a baking sheet and place in an oven preheated to 200oC. Bake the pork tongue for 1, 5 hours, then remove and, without unfolding, cool completely. Uncover the foil, transfer the contents to a dish, remove the tough skin and cut the tender meat into portions. Serve the tongues with horseradish, mustard, or sour cream sauce.
