Cooking Pork Tongue

Photo: КапиталАгро – Copyright | cropped to square

BEFORE COOKING:

First, scrub the pork tongue with a brush, rinse it thoroughly, and remove the salivary glands located on both sides of its base.

COOKING:

Place it in boiling water. Cook for 2–2.5 hours. If necessary, add water to ensure the tongue remains submerged at all times. Forty minutes before the end of cooking, change the water. Twenty minutes after the water boils, you can add a whole onion, peeled and washed. Add your favorite spices, e.g., pepper, marjoram, allspice, bay leaf. Finally, salt to taste. Cook covered. Pierce the tongue with a fork to check if it is done – it should be very tender.

AFTER COOKING:

After cooking, immerse the tongue in cold water for 5–10 minutes, and before it cools completely, remove its membrane, salt it, and wrap it in a napkin.

SERVING SUGGESTION:

Serve hot with potatoes and spicy sauces or baked in sauce. The tongue can also be served cold with tartar sauce or horseradish.

Enjoy your meal!