How To Cook Pork Tongue: The Main Secrets of the Soft Delicacy

Among a large number of different by-products, pig tongue is not the last in usefulness. Due to the fact that the product contains magnesium, phosphorus, potassium, copper, sodium, as well as other necessary substances, pig tongue is recommended even for children’s diets.

How to choose a pig tongue – rules

In order to buy a quality product, it is best to go to the market – it is there that you will have the opportunity to consider, touch and smell the entire range offered. Normal pork tongue, which you can buy, should be:

  • pale pink in color;
  • With a characteristic neutral meat aroma;
  • Firm and dense to the touch.

If you notice any spots of gray or brown hue, you can not eat such a tongue. Alternatively, you can carry out an additional test and press with your finger on the by-product. The dent on a fresh tongue will quickly disappear, and if not – it means that the product has been repeatedly frozen and defrosted.

How to peel pork tongue – the preparatory stage

Before you boil the subproduct, you need to rid it of unnecessary parts. Take the pork tongue and put it in a bowl of water for 1 hour so that the subproduct thaws completely. Then with a sharp knife remove the foils and other unnecessary parts of the pork body. If you see that there is some dirt or hair on the product, you need to get rid of that too. Rinse the tongue in clean water and soak it again for 30-40 minutes.

Pork tongue – cooking recipes

Such a product cooks from half an hour to two – depending on how and in what you decide to cook it.

  • In a pot

You need to take a large container and pour water into it. Put it on the fire and wait for the life-giving moisture to turn into steep boiling water. As soon as this happens, feel free to put the pork tongue into the pot and wait for 1.5 to 2 hours. Together with the byproduct, you can add peppercorns, bay leaf, and other spices, but not salt – it is better to season the product at the very end. In the process of boiling the tongue do not forget to stir it periodically and remove the foam.

  • In the multicooker

Put the offal in a bowl of the device, and pour water on top so that it completely covers the pork tongue. We recommend placing peeled onions and carrots together with the tongue in the multicooker – so the cooked product will be more fragrant and tasty. Next, you need to close the lid of the multicooker, select the “Stew” mode and leave the product for 1 hour. After this time, open the lid of the device, remove the foam, add salt, and turn on the device again for 30 minutes in the same mode.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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