Pork tongue is not inferior to beef in taste. When cooked correctly, this product turns out to be tender, melting in the mouth. Pork tongue in sauce, aspic with pork tongue are rightfully recognized as gourmet dishes and are successfully served in the most fashionable restaurants.
The process of preparing pork tongue is quite simple and does not require special training. A fresh tongue should be thoroughly rinsed in warm running water using a brush in order to qualitatively clean its uneven surface from impurities. At the same time, you should put to boil 2 liters. water, after boiling, put a whole washed tongue in a saucepan. It should cook for 25-35 minutes. at an average burner power. There is no need to salt the water at this stage.
After this time, the water must be drained, rinsed with the tongue and again filled with boiled water. Add salt, ½ part of the onion. You can add cloves (2-3 pcs.) To give the broth a tart aroma, 1 clove of garlic, a little parsley and dill, bay leaves, basil and other spices to taste.
To prepare pork tongue, a variety of spices are often used, allowing you to fully appreciate the taste of this dish and use it with various side dishes, as well as as an independent snack.
You need to cook the tongue at low power for 70-80 minutes. After this time, it must be cooled in cold water, skinned, and excess fat cut off. Then the tongue needs to be cooled a little, and then cut into even rings, which can be used to add to different dishes.
To serve pork tongue as a cold snack, cool the meat to room temperature and put it under a press for 30 minutes to remove any voids in it. Before serving, the tongue is cut into even rings. Grated horseradish, mustard, lemon slices are served to the tongue.
When preparing a jellied tongue, it is necessary to carefully monitor the quality of the broth, remove the foam in time to maintain its transparency. Seasonings and spices are placed in the broth as a whole: washed carrots, bay leaves, peppercorns and peeled onions are added.
Pork tongue is very tasty in various salads, in the form of a hot snack, in a gelatinous filling, in sour cream, mushroom sauce.
In advance, 10 g of gelatin should be soaked in cold water. Mix the finished gelatin with a small amount of broth, pour a little of the mixture into a flat plate and wait for it to harden. Then put the tongue cut into circles, chopped boiled carrots, canned green peas and corn in a plate with frozen gelatin, decorate with herbs. Top the ingredients again with gelatin and put out in the cold. The top of the dish can be garnished with boiled egg slices, lingonberries and beaks, lemon wedges and olives.
Pork tongue sauces are prepared separately. To prepare mushroom sauce, you need to chop parsley, 1 clove of garlic, 1 onion and 300 g of champignons. Then pour 1 tbsp into a saucepan. l. olive oil, fry the onion until golden brown, put the washed and chopped champignons, artichoke and herbs. After the mushrooms let the juice out, pour 100 g of dry white wine (broth from boiling the tongue) into the mixture and simmer over low heat for 20 minutes. When serving, the tongue is poured with the resulting sauce. The dish turns out to be very light and tasty.
