How to make a delicious pork tongue: 7 recipes

The cooking of beef tongue is considered to be a classic of the genre, however, pork is also very popular. Many people liked the language for its delicate, melting mouth texture. With proper preparation, the aroma will not leave indifferent even the most sophisticated gourmet. An important criterion for the dish is low calorie content - about 200 Kcal per 100 g. product. For this reason, it can be eaten by girls who follow the figure. Consider the most delicious recipes.

Baked tongue with walnut

• sour cream (fat content from 20%) - 140 gr.
• walnut kernels - 120 gr.
• pork tongue - 2-3 pcs.
• onions - 3 pcs.
• salt to taste
• vegetable oil - in fact
• greens - for decoration

1. Wash your tongue, send it to a pot of cold salted water. Boil for about 2 hours at medium power, until half cooked. Chop the onion, fry it until golden brown in hot oil.
2. Pass the walnut kernels through a blender or coffee grinder, combine the resulting crumbs with chilled sour cream. Remove the film from the tongue, chop into thin slices diagonally.
3. Prepare a baking sheet, line it with parchment. Put the chopped pork tongue in a circle, sprinkle with fried onions on top. Pour the sauce with walnut and sour cream.
4. Preheat the oven, send the baking sheet inward, bake at 190 degrees for 45-60 minutes. After that, take out the dish, garnish with chopped dill.

Prefabricated Tartar

• canned olives - 130 gr.
• pork tongue - 1 pc.
• beef tenderloin - 350 gr.
• carrots - 1 pc.
• cervelat - 180 gr.
• vegetable oil - 55-60 ml.
• potatoes (added at will) - 3-4 pcs.
• tomato paste - 130 gr.
• sausages or sausages - 200 gr.
• lemon - 1/3 pcs.
• onions - 2 pcs.
• fresh dill - 25 gr.
• pickled cucumbers (gherkins) - 80 gr.

1. Wash the beef tenderloin and pork tongue, send to the pan. Pour in cold water, bring to a boil. Boil for about 2 hours at medium power, remove the resulting foam.
2. While the broth is cooking, peel the carrots and onions. Chop in a convenient way, fry in hot oil until golden brown. Chop the sausages / sausages in half rings, and cut the tongue and beef into small cubes.
3. Combine the meat and sausages with the frying, send again to the pan. Add a little vegetable oil, simmer under the lid for about a quarter of an hour.
4. If the hodgepodge is to be cooked with potatoes, tubers must first be washed, peeled and diced. Send the vegetable to the broth, cook until tender (15-20 minutes).
5. When the potatoes are cooked, add the frying with sausage and meat to it, simmer for 10 minutes. At this time, drain the liquid from the olives, if necessary, remove the seeds.
6. Cut the fruit into rings, do the same with the gherkins (removing the “buttocks” in advance). Season olives and cucumbers with tomato paste, transfer the mixture to a pan with a total mass.
7. Cook the hodgepodge for another 5 minutes under the lid, salt and pepper at the final stage, add your favorite spices and bay leaf. After cooking, let the dish brew, serve with slices of lemon, sour cream, dill.

Baked tongue in foil

• garlic - 5 teeth
• olive oil - 40 ml.
• pork tongue - 1-2 pcs.
• salt - 15 gr.
• fresh dill - 40 gr.
• caraway seeds - 3 pinches
• seasoning for pork - quantity to taste
• lemon juice - 5 ml.

1. Peel the garlic and pass it through a press crush, mix with spices and salt. Pour olive oil into the mass. Wash your tongue, soak it in cold water, soak for half an hour.
2. After the specified period, remove, remove the film, rub the surface with the prepared spicy mixture. Wrap with plastic wrap, soak in the refrigerator for 5 hours.
3. When the tongue is infused, send it to the foil or baking bag. Preheat the oven, put the tongue in it. Cook 1.5-2 hours at a temperature of 180 degrees.
4. At the end of cooking, cool the dish, chop thin slices diagonally. Put on a flat dish, sprinkle with lemon or lime juice, sprinkle with dill.

Baked tongue with sour cream

• seasoning “4 peppers” - 5 gr.
• pork tongue - 3 pcs.
• mayonnaise - 35 gr.
• sour cream 20% - 80 gr.
• lemon juice - 40 ml.
• salt - 15 gr.
• bay leaf - 4 pcs.

1. Rinse your tongue, soak it in cold water for 1 hour. Next, send to cook, wait until half ready (about 1.5-2 hours). After that, remove the dish, remove the peel and film. Slice diagonally.
2. Mix the seasoning "4 peppers" with salt, grate meat. Put in a baking dish, garnish with chopped garlic. Mix mayonnaise with sour cream, pour 80 ml. boiling water pour the composition of the meat.
3. Heat the oven to 200 degrees, send a baking sheet inside. Bake for half an hour, then reduce power to 180 degrees. After 30 minutes, the language will be ready.
4. Remove the form from the oven, cool the product, sprinkle with lemon juice, sprinkle with chopped parsley. Add olives or fresh tomatoes, chopped into rings, if desired.

Stuffed pork tongue

• peas - 3 gr.
• pork tongue - 2 pcs.
• yellow onions - 3 pcs.
• purple onions - 1 pc.
• white bread - 1 slice
• dill (or other greens) - 10 gr.
• bell pepper - 0.5 pcs.
• ripe tomato - 1 pc.
• fat sour cream (from 20%) - 40 gr.
• salt - in fact
• hard cheese - 100 gr.
• parsley (root) - 1 cm.
• ground pepper - 5 gr.
• laurel - 3 pcs.

1. Rinse the tongues, scrape them with a knife, send in a basin with cold water for half an hour. Prepare a pan for cooking, dip the onion into it, cut into 6 parts. Grate parsley root here, pour peas, laurel, salt.
2. Add water to the pan, bring it to a boil. When the tongues are infused, add them to the dishes. Cook at an average power of 1.5 hours. After that, remove the tongues, rinse them with cold water, while removing the skin.
3. Take the bread crumb, crush it, fill it with warm filtered water (can be replaced with milk). Wash the pepper and tomato, remove the inedible parts, pass through a meat grinder. Do the same with purple onions.
4. Using a sharp knife, cut the tongue along the fibers, not reaching the end. The meat should make an open book. Scrape a small piece of meat from the inside, making indentations. Finely chop the section that you scraped.
5. Squeeze the bread crumb, combine with the chopped part of the tongue and the vegetables passed through the meat grinder. Pour 50 g. grated cheese, mix well. Add ground pepper and salt.
6. Send the resulting stuffing to the cut “book” from the tongue, chop the ends with a toothpick to avoid discrepancy. Prepare a container for baking, send the tongues inside and add some broth. It should rise by 1.5-2 cm.
7. Send the dishes to the oven, preheating it to 190 degrees. Bake a third of the hour. When this time passes, grease the surface of the tongues with greasy sour cream or mayonnaise. Sprinkle with dill mixed with 50 gr. grated cheese.
8. Put the dish in the oven again, simmer until the cheese is melted. When the languages ​​are ready, cool them, cut into slices. The filling should be inside. Serve with garlic cream sauce.

Pork tongue soup

• garlic - 3 prongs
• onions - 3 pcs.
• fresh dill - 30 gr.
• fresh parsley - 25 gr.
• pork tongue - 400 gr.
• tomato paste - 60 gr.
• carrots - 1 pc.
• potatoes - 120 gr.
• peas - 6 pcs.
• laurel - 5 pcs.

1. Rinse pork tongue, soak in cold water, soak for 45 minutes. After that, rinse again, put on the stove, cook for half an hour. When this time passes, replace the old broth with a new one. Again send languishing, but for 1.5 hours.
2. After this time, remove the tongue from the pan, remove the film under a stream of cold water. If you cooked offal well, the film will be removed without difficulty.
3. Strain the broth through a sieve or colander. Send chopped onions, laurel, peas and peeled garlic to it. Rinse and peel the potatoes, chop, add to the broth.
4. Chop dill with parsley, grate carrots. Mix everything, add to the total mass. Chill the cooled and peeled tongue with slices, add to the pan. Add tomato paste, spices, salt to the soup. Cook another 10 minutes.

Tongue in batter

• premium flour - 30-50 gr.
• pork tongue - 2 pcs.
• vegetable oil - in fact
• egg - 3 pcs.
• salt - 3 pinches
• ground pepper - 3 pinches

1. Rinse and soak your tongue in cold water, the exposure time is half an hour. Then boil it over low heat until cooked (about 2 hours).
2. Start cooking batter. To do this, break the eggs into a deep bowl, add pepper and salt to them. Beat with a mixer in a thick foam, slowly introduce the flour and continue processing.
3. In the end, you should get a batter, in consistency resembling thick sour cream. When the tongue is boiled, send it under running water, remove the film.
4. Chop the meat into slices about 5 mm thick. Then send each slice to the egg batter, carefully dipping on both sides. Fry in hot oil for 6 minutes (3 minutes on one side).

It’s easy to cook pork tongue tasty if you follow the step by step instructions. Always soak the meat before cooking, be sure to remove the foam from the surface of the broth. To facilitate removal of the film, carry out manipulations under a stream of cold water. Consider recipes with the addition of walnuts, sour cream, sausages, tomatoes.

Video: pork tongue ham