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Pork tongue: recipe for cooking delicacy step by step with photos

How to cook delicious pork tongue in a slow cooker and oven

It is not easy to overestimate the benefits of the by-product of the highest category — the pig language. A gourmet delicacy, table decoration for the holidays, a status dish at receptions — this is by no means all that for us are dishes from pork tongues. But given that not all gold that glitters, the question remains — is it as healthy as it tastes?

The pig language has its own amazing story. It turns out that in the fifth century BC, it was considered a common food among the poor of ancient Rome. Only in the Middle Ages in Europe, this product was recognized as a delicacy, it was used by aristocrats and rich citizens.

The weight of this product ranges from 250-400 grams. It has a delicate and tasty structure. Due to the absence of coarse fibers, the pig’s tongue is perfectly digested and has a savory taste. The meat contains a large number of different vitamins, minerals and nutrients. When freezing and further defrosting the tongue, the usefulness of the product is preserved almost completely.

An extremely useful product for kidney disease and anemia. Of the other mineral elements, phosphorus, manganese sodium and potassium are present. Rich in proteins. The number of calories of a delicacy depends on the age of the animal and is 165-200 kcal per 100 grams.

It is impossible to ignore Leticin — the building material of liver cells, an excellent antioxidant.

The selection of offal is simple. The smaller the product, the brighter the skin, the fresher and younger the tongue, the less time you will spend on cooking.

Before you boil swine tongue carefully read the recommendations. This will save him from possible smell, make your dish softer and more fragrant.

Thoroughly rinse offal under running water. Put them in a bowl with water and juice of half a lemon for 30-60 minutes to discourage the smell.

After that, dip the pork tongues in boiling water. Cook them with bay leaves, onions and spices to your taste for two to three hours. Bay leaf helps to more easily remove the skin from the tongue.

As soon as the by-product becomes soft, remove it and put it in ice water for 5-10 minutes. Dry with a towel and make a longitudinal incision. Take off the skin.

The tongue as a cold cuts in itself is a great dish. Cut into narrow slices, salt, put on a nice salad leaves and wait for gratitude!

Below we suggest you to consider excellent recipes for cooking pork tongue. Take a pen and notebook, so write down!

For a medium size slow cooker, take 4 pig tongues.

  1. Rinse thoroughly, put in a slow cooker, pour cold water so that the by-products are completely hidden;
  2. Peel a couple of bulbs and carrots, cut and lay on offal;
  3. Set the mode of «quenching», close the lid and cook for 2-3 hours. Keep in mind that young language is preparing much faster than age language;
  4. An hour later lay the spices. There is a certain standard — parsley in any form, bay leaf, peppercorns. But fantasy and food addictions in this process are quite appropriate. Fifteen minutes before the timer signal, salt;
  5. Hot soft tongues are taken out of the multicooker and lowered for five minutes into the icy water. Remove the skin;
  6. The delicacy cooked by you is ready.

Remember that the beautiful design of the dish makes it tastier.

Beef tongue in a crock-pot cooking recipes that just need to try.

How to cook pork or beef fill languages, read the recipes.

Dishes from minced chicken cooked in a slow cooker will be an excellent addition to the side dish. Read our recipes.

  1. Mix well chopped or crushed garlic with salt and seasonings;
  2. Add olive oil to this mixture;
  3. Rinse the tongues gently and hold in cold water for 20-30 minutes;
  4. Take out, cut off a film and a thin skin, rub meat with a mix from seasonings;
  5. Put for 3-4 hours in the cold;
  6. Preheat the oven to 200º. Bake the pork tongue wrapped in foil for an hour and a half;
  7. When it cools, remove the foil, cut into thin circles, carefully lay out, garnish with lettuce and dill.
  • 4-5 pig languages, depending on weight;
  • Half a garlic head;
  • Juice of one lemon;
  • 2 tbsp. spoons of lean oil;
  • Bay leaf;
  • Adjika dry to taste;
  • Salt and pepper sweet peas.

The culinary process is as follows:

  1. Pork tongues gently rinse and hold in cold water for 20-30 minutes;
  2. After that, remove the skin and film;
  3. To prepare the mixture, you must mix the finely chopped garlic, salt, adjika, lemon juice and oil;
  4. Rub and offal for five hours in the refrigerator;
  5. Fill the roasting sleeve with tongues;
  6. Preheat the oven to 200º. Time for baking is about an hour.

Do not forget to put a beautiful «stain». Garnish with parsley or dill.

Baked pork tongue is especially good in sour cream. The gourmet dishes on offer here consist only of readily available products. Some of them you can choose a note.

  • 3 or 4 pork tongues, depending on weight;
  • Art. spoonful of provencal mayonnaise;
  • Third of a glass of 15-20 percent sour cream;
  • Ground pepper mixture;
  • Juice of half a lemon;
  • Bay leaf and salt.
    1. Boil offal, following the rules described in the appropriate section, given that it is enough to cook for 1.5-2.0 hours, not bringing to full readiness;
    2. Cut the already boiled and peeled tongues into narrow slices;

    1. Place on a sheet or in a baking dish, then salt and sprinkle with a mixture of peppers;
    2. Finely chop the garlic and sprinkle offal slices;

    1. Dissolve sour cream with mayonnaise in 100 grams of warm boiled water and pour the main course with the mixture;

  1. Bake offal at 180–200º for 0.5–1.0 hours, depending on the baking dish chosen.

Reeds are ready. Serve hot. Do not forget to decorate this delicacy with lettuce leaves or other greens.

  • 2 or 3 pig languages, depending on weight;
  • Bow, based on your preference;
  • Half a cup of 15-20 percent sour cream and the same amount of peeled walnut;
  • Frying oil;
  • Salt.

So, the stages of preparation are step by step:

  1. Cook pork tongues, following the rules described in the appropriate section, given that it is enough to cook for 1.5-2.0 hours, not bringing to full readiness;
  2. Fry the onion in sunflower oil;
  3. Crush nuts and mix with sour cream;
  4. Cut into thin slices already boiled and peeled offal;
  5. Place on a sheet or in a baking dish;
  6. Sprinkle with golden onions and cover with a mixture of sour cream and nuts;
  7. Cook pork tongues at 180-200º for 0.5-1.0 hours, depending on the dishes for baking.

Your delicacy is ready. Serve hot. Do not forget to decorate with torn lettuce leaves or other greens.

  • 2 or 3 pig languages;
  • 5-6 pieces of large champignons;
  • 5 pieces of potatoes;
  • Half a cup of 15-20 percent sour cream or provencal mayonnaise;
  • 100 grams of hard cheese;
  • Salt;
  • Sweet peppers;
  • A mixture of sweet peppers;
  • Bay leaf;
  • Onions or garlic, based on taste.

The cooking process is step by step:

  1. Boil offal, following the rules described in the appropriate section, given that it is enough to cook for 1.5-2.0 hours, not bringing to full readiness;
  2. Dilute sour cream or mayonnaise with one hundred grams of boiled water;
  3. Rid the champignons of the skins, chop and fry in a pan with onions or chopped large garlic;
  4. Slice the potatoes;
  5. Place boiled reeds in the middle of the pan;
  6. Slice the potatoes and place around them;
  7. Put champignons on this beauty, most of them in tongues, cover with water and sour cream (mayonnaise), and sprinkle the whole dish with grated hard cheese;
  8. Bake pork tongues at 180-200º from half an hour to an hour, depending on the readiness of the potatoes.

Your dish is ready. Proudly serve on the table. Do not forget to decorate with lettuce leaves or finely chopped greens.

  1. It is advisable to soak the pork tongue for a couple of hours in ice-cold water or for 1 hour in water with the juice of half a lemon, so that it is soft and the skin is easier to remove;
  2. Of course, the skin can be cut off before cooking, but at the same time some tender meat is cut off;
  3. Cook over low heat, the taste of the product with a strong boil deteriorates;
  4. It is advisable not to add salt during the boiling process, the taste of the tongue will be more saturated. Salt better after removing the skin or in the process of cooking more complex dishes with other ingredients;
  5. In accordance with Russian traditions, boiled tongues are served with horseradish and mustard.

Almost all vegetables intended for frying are perfectly combined in one dish with baked pork tongue. It all depends on your taste and preferences.

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