Pork tongue is a product that can be used both for making salads, sandwiches, and for making aspic, roast, and so on. However, in order for the dishes to be tasty, the pork tongue must first be boiled properly.
It is necessary
- - pork tongue;
- - one carrot;
- - one onion;
- - black peppercorns;
- - carnation;
- - Bay leaf;
- - salt.
Instructions
Step 1
Take a pork tongue and put it in cold water for 15-20 minutes. After the specified time, carefully remove all plaque from the tongue with a sharp knife. There is no need to rush, otherwise you risk not cleaning the product, and this will certainly affect the taste of the dish.
After the procedure, soak the tongue again for 10 minutes in cold water and clean it again with a knife.
Step 2
Put your tongue in a saucepan, fill it with clean water and put it on maximum heat. As soon as the water boils, reduce the heat to medium and cook the product for 15 minutes, constantly removing the foam from the surface of the broth. If you plan to use the broth in the future for cooking any dish, then at this stage the broth must be filtered through cheesecloth.
Step 3
Peel carrots and onions, rinse vegetables. Place them whole in the broth. Add six black peppercorns to the water, three cloves, salt to taste. It is worth noting that onions and carrots will add transparency to the broth. For a rich taste, you can also add celery and parsley root to the water, however, these components give the dish a specific taste that not everyone will like. It's a matter of taste.
As for the time of boiling the tongue in a saucepan, multicooker or pressure cooker, the time does not depend on the utensil chosen, but on the weight of the product being prepared. The average weight of a pork tongue is 350 grams, it takes two hours to cook. The product of 250-300 grams is completely boiled down in 1, 5 hours, but a 400-gram tongue needs to be cooked in no way less than 2, 5 hours.
Step 4
Add bay leaf to the broth five minutes before cooking. You can remove the tongue from the broth 10 minutes after removing it from the heat. If aspic is being prepared, then in this case, you need to remove the tongue after the broth has completely cooled down.
