How to cook a pork tongue to keep it soft. Boiled pork tongue. What to look for when choosing

Most of the by-products are prepared in a simple process, resulting in delicious delicacies. For example, to understand how to cook beef tongue, you need to learn just a few rules and take into account a couple of nuances.

The scheme according to which the pork tongue will be boiled is somewhat different, but there is nothing complicated in it either. The main thing is to properly prepare the components, choose the optimal treatment option and suitable additional components. Maintaining the processing time of the product is also important. Beef offal will cook in about 2.5-4 hours, pork offal in 1.5-2 hours.

How to prepare a by-product for cooking?

The meat will turn out tender, juicy and aromatic only if it is properly pretreated. Regardless of whether it is planned to boil pork tongue or beef tongue, you need to take into account the following points:

• If you clean a component before cooking, you run the risk of ruining it hopelessly. First, it will take a very long time to clean. the skin will be reluctant to come off. Secondly, along with it, a significant amount of the edible part will be removed. Finally, this protective film traps moisture, making the dish juicy.
• But all excess meat and fat should be cut off. Their presence increases the calorie content of the broth, especially if it is a pork tongue. Because of this, the dish turns out to be too rich and even fatty.

Tip: If you want to boil a beef delicacy according to all the rules, you should not salt it. Adding salt at the beginning or in the middle of cooking will extend the cooking time. By adding it at the end, you can deprive the dish of its juicy texture. It is better to salt a ready-made and peeled product, using not dry salt, but a solution prepared from it.

• Even if the offal is purchased from a good store and has apparently been pretreated, it should be washed and rubbed with a brush.
• It is worth considering that the tongue is cooked for several hours, so you will have to add water in the process. To do this, you should stock up on boiled water; you should not use tap liquid or drinking water.

When planning to boil pork tongue, you should consider using a multicooker. In it, the offal is especially tasty. But for beef, the traditional option is better - in a saucepan.

Options and rules for cooking pork tongue

When buying pork offal for cooking, you need to take into account that as a result of heat treatment, it will approximately halve. To prepare a delicacy the right way, you can take the traditional approach.

• Bring water to a boil in a saucepan. Its volume must be selected so that the liquid covers the tongue by 5-6 cm.
• We lower the peeled and washed offal into the boiling composition, rid of all unnecessary parts.
• After re-boiling the liquid, add salt, spices and seasonings, black peppercorns, bay leaf to it.
• Cook the product until tender for 1.5-2 hours.

If you want to try to cook pork tongue in a slow cooker, you need to follow these recommendations:

• For 3 medium-sized pork tongues, take a carrot, an onion, a couple of bay leaves, a few black peppercorns, a tablespoon of chopped parsley root and salt to taste.
• Put the prepared tongue in a bowl and fill it with cold water, it should exceed the meat level by 2 cm. We also send peeled and chopped carrots and onions there.
• We set the “Extinguishing” mode on the device, set the timer to a period of 1 hour. After the specified time, add all the other components to the broth and cook the product on the same mode for another 30 minutes.

Immediately after cooking, place the component in cold water and peel it. The faster the dish is sliced ​​and served with the sauce, the better. You can also use such a blank as a component for a salad.

How to cook beef tongue properly?

As for the beef tongue, the procedure here is slightly different from the one described above. If you want to get a truly tasty and healthy dish, you should proceed according to the following scheme:

• Put the washed and peeled component in a saucepan and fill it with water, covering it by 5-6 cm.Wait for the composition to boil and reduce the heat to medium.
• After 15 minutes of boiling, the water must be drained and replaced with fresh, cold water. Again, bring the composition to a boil and reduce the heat, this time to a minimum.
• Cover the pan with a lid and cook the mixture for 2 hours, adding hot boiled water if necessary.
• Peel the onions and carrots, cut them into 4 pieces and dip them into the broth. Add black peppercorns, bay leaf and parsley root there.
• Cook the mixture for another half hour under a closed lid, then drain the broth, and cool the product in a colander under running cold water.
• We clean the workpiece from the skin, cut into pieces half a centimeter thick. Sprinkle or grease with saline and serve while still warm.
• If during the cleaning process it turns out that the product is not yet ready, it must be placed in cold water again, brought to a boil and boiled for another 20 minutes. If necessary, the processing time is further increased. Already cut into pieces, the undercooked tongue is best fried in a little oil.

To check the readiness of the product, you need to try to pierce it with a fork or toothpick. The tool must enter easily, otherwise the processing must be continued. You can also try to remove the skin from the meat part. If it comes off easily, the component is ready and can be removed from the broth.

Pork tongue refers to offal, in other words, production waste. Technically it is. However, it is completely unfair. Proper preparation of pork tongue makes it soft, tender, tasty meat. They make aspic from it, add it to soups and cook it, serve it as a cold snack. Therefore, today we will look at how to properly cook pork tongue.

Boiled pork tongue

Ingredients:

• pork tongue - 1pc;
• bay leaf - 2 pcs;
• carrot - 1pc;
• onion - 1pc;
• salt pepper;
• carnation.

Preparation

To cook a pork tongue, it must be properly cleaned, only then cooked. Rinse under water, remove any remaining dirt. The larynx must be cut off, which is usually always sold with the tongue. The top layer of the skin is removed after boiling.

When the tongue is cleaned, the vegetables need to be prepared. To do this, cut the peeled carrots into 4 pieces. Do not cut the onion, make only cuts. It is better to decorate the onion with cloves by sticking it in there, but you can simply add it to the broth when cooking. Put the tongue in a saucepan filled with water. Put all other vegetables and spices there. Bring to a boil, then reduce heat and simmer the tongue for about 30-40 minutes. After this time, it is recommended to remove the bay leaf so that the tongue does not become too tart.

We know how much pork tongue is cooked. On average, this is an hour and a half. If the tongue is large, then you need to cook it longer. Therefore, each housewife must independently determine how much pork tongue needs to be cooked - an hour and a half or a little longer.

Boiled pork tongue must be cleaned from the top layer of the skin. This will be easier in cold water. Usually, the skin is removed easily with the hands. If you have difficulty, you can clean the tongue on the board with a knife. The quality of a pig's tongue can be determined by its color - a good tongue of a uniform color. The same cooking method applies to beef tongues.

It is not enough to know how to boil a pork tongue. While it can be served as a simple cold snack, a real housewife should know how to make a jellied pork tongue and the recipe for making it.

The broth that remained with us after boiling the tongue can serve as the basis. If it is not transparent enough, you can try to do this: beat the whites, and pour the whipped proteins into our boiling broth. Cook for about 10-12 minutes (a terrible sight). Then drain the broth through cheesecloth. The broth should become more transparent. This broth, of course, will not solidify by itself. This is what differs from aspic.

We will definitely need gelatin. A regular pack of gelatin is designed for 500 g of water (2 glasses). First, pour a small amount of chilled broth over the gelatin - so that the gelatin swells. Then pour the resulting mass into the broth, heat over the fire until the gelatin is completely dissolved. Mix. It is important not to boil the broth.

At this time, the tongue should be cut into thin pieces. Prepare utensils for jellied. When the broth with gelatin is ready, you need to pour it into the bottom of the prepared dishes. Refrigerate for 10-15 minutes. Take out, lay out the first layer of the tongue. Pour the broth over the top. If you are making a dish for the table in special small tins, this may be enough. For everyday use, you can make 2-3 layers of the tongue. You can decorate the finished dish with a boiled egg, carrots, herbs. Be sure to pour broth on top and allow to harden. This recipe reveals the secret of how to cook pork tongue deliciously.

The benefits of pork tongue

Pork tongue is a good source of proteins and B vitamins, its benefits are undeniable for children and pregnant women. B vitamins have a positive effect on the nervous system. And the phosphorus, potassium, copper, calcium and iron contained in boiled pork tongue are necessary for pregnant and lactating women. The tongue also contains vitamin E and rare vitamin PP, which lower cholesterol levels and regulate oxidative processes in the body.

Pork tongue is cooked for 1.5-2 hours. Then it is necessary to remove the skin from the tongue, it is more convenient to do this under cold water immediately after cooking.
Cook pork tongue in a slow cooker for 1 hour on the "Stew" mode.
Cook pork tongue in a double boiler for 2-2.5 hours.
Cook pork tongue in a pressure cooker for 1 hour.

How to cook pork tongue
Rinse the pork tongue, brush it, cut off fat and salivary glands. Pour water into a saucepan, put on fire. Put the tongue in boiled water and cook it for a while. Then rinse the tongue with cold water and remove the skin from the pork tongue.

The weight of the pork tongue before boiling is about 220 grams

Cook pork tongue in a saucepan

Pork tongue skin can be easily removed by rinsing the tongue in cold water.

When cooking, the pork tongue is boiled down about 2 times.

Pork tongue spices
Like any offal, pork tongue loves spices when cooking. When cooking pork tongue in a double boiler, as well as in a saucepan and multicooker, add peppercorns, garlic, peeled onions and carrots to the boiling water.

When to salt pork tongue when cooking?
When boiling, salt the tongue immediately when the water boils again after immersing the tongue in water.

Calorie content of boiled pork tongue
208 kcal

Side dish for boiled pork tongue
Beans, green peas, fresh vegetables, lettuce, boiled potatoes, mushrooms.

Boiled pork tongue sauce
Bechamel sauce and chicken sauce and mushroom sauce, mustard and horseradish are perfect.

How to clean a pork tongue
After cooking, rinse the pork tongue with cold water - clean the cooled tongue with a knife, removing the whitish skin.

Boiled pork tongue salad
Ingredients for making boiled tongue salad

Pork tongue - 2 pcs.
Cucumber - 2 pcs.
Chicken egg - 1 pc.
Cheese - 1 pc.
Mayonnaise or sour cream to taste.

Boiled pork tongue salad recipe

Boil the pork tongue and chop finely, wash and chop the cucumber, finely chop the boiled eggs. Cut the cheese on a grater. Layer cucumbers, tongue, eggs, cheese. Then again - cucumbers, tongue, eggs, cheese.

Boiled tongue sandwiches
Ingredients for making a boiled tongue sandwich
Boiled tongue - 300-400 grams (this is a pound of raw), 1 large carrot, onion, a third of a loaf of white bread, herbs and spices - to taste.

Boiled Tongue Sandwich Recipe
40 minutes before the end of cooking the tongue, add carrots, onions and spices to the pan with boiling tongue. Dry the tongue for 5-7 minutes, cut into thin pieces, serve the tongue on bread, sprinkle with chopped herbs.

Pork tongue
Pork tongue products
Pork tongue - 3 pieces
Carrots - 1 piece
Parsley greens - 2 tablespoons
Onions - 3 heads
Gelatin - 50 grams
Green peas - 5 tablespoons
Salt, pepper, lavrushka - to taste

How to cook pork tongue
Wash and cook pork tongues, water should cover the tongues by 2 centimeters. When boiling the tongue, remove the foam. 1 hour after boiling, add peeled carrots and onions, salt, lavrushka and pepper. Remove the boiled tongue from the broth, peel and cut into cubes. Remove the onion from the broth, put the carrots and then use for decoration.

Dissolve the gelatin with a glass of water, leave for 30-40 minutes, then add the gelatin mixture to the boiling broth and stir until the gelatin is completely dissolved.
Pour a couple of centimeters of broth on the bottom of the jellied tongue dish and cool in the refrigerator for 2 hours until it solidifies. Decorate with carrots, peas and parsley cut into circles on the frozen broth. Then lay out the tongue and pour over the strained broth. In the refrigerator, aspic from the pork tongue will freeze no more than a day.

Serve pork tongue with lettuce, sour cream, mustard, pickled ginger, horseradish, fresh vegetables.
The calorie content of the jellied pork tongue is 180 kcal.

Pork tongue in a slow cooker
Products for cooking pork tongue
Pork tongue - 3 pieces
Carrots - 1 small
Onions - 1 head
Bay leaf - 2 leaves
Black peppercorns - half a teaspoon
Parsley root - 1 tablespoon
Salt to taste

How to cook pork tongue in a slow cooker
Rinse the tongue, put it in a multicooker container and fill it with water with a margin of 2 centimeters. Peel onions and carrots, add to a slow cooker. Set the multicooker to the "Extinguishing" mode, time - 1 hour. Then add salt and spices to the tongue. Cook the tongue for another half hour. After boiling, pour cold water over the tongue and peel. Chop the tongue, serve with mustard or horseradish. Pork tongue cooked in a slow cooker can also be used in salads.

Pork tongue belongs to offal, therefore it is cheaper than meat of the first category. However, in terms of useful properties, it is not inferior to meat, and in some ways even surpasses it. So, the calorie content of the pork tongue is much lower than that of pork tenderloin, neck or other part, and the composition is no less rich. The language contains amino acids, vitamins, trace elements in significant quantities. The food is considered dietary. The beneficial properties and pleasant taste of pork tongue at a relatively low cost have made it one of the popular food products, and many housewives know several ways to cook pork tongue so that it turns out to be tasty, aromatic and retains its benefits.

Cooking features

The technology for preparing pork tongue cannot be called complicated, but it has several very important subtleties, without knowing which it is better not to tackle this problem. Fortunately, these secrets are known to most cooks, and they do not keep them secret.

• If you are going to use pork tongue for hot or cold appetizers, rather than as an addition to minced meat, it is better to opt for a product that has not been frozen. You can buy frozen tongue only if you are sure that it has not been thawed or re-frozen. The fact is that this process negatively affects the beneficial properties of the product and its structure. To minimize the damage from freezing the tongue, it must be allowed to thaw in the refrigerator. If you do not try to speed up the process with a microwave or warm water, the pork tongue should remain juicy.
• Wash the pork tongue thoroughly before cooking. To get the result you expect, you can soak your tongue in cold water for an hour or two before washing. At the same time, it must be changed periodically so that it does not have time to heat up. It will be easier to wash your tongue after soaking, but in this case it is better to use a brush.
• It is recommended to drain the first broth 15 minutes after the start of cooking and cook the tongue in clean water. Then the finished broth will be clearer and tastier, it can be used for making soups.
• When boiling the tongue, add roots and spices to the broth, even if you do not plan to use it in the future. They will add aroma and additional flavoring notes to the tongue itself.
• To make the pork tongue juicy, you can salt it only 30-40 minutes before being ready.
• The tongue must be peeled off. It will be easier to do this if you immerse your tongue in ice water for 5-10 minutes after cooking.
• The cooking time of the tongue depends on the chosen method, the size of the offal, the age of the animal to which it belonged. The tongue of a young pig weighing up to 300 grams is usually cooked for about an hour and a half, sometimes a little longer. It takes about 2.5 hours to cook the tongue of an adult animal weighing about 500 g. In any case, the degree of readiness of the offal can be checked by piercing it with a knife. If clear juice flows out of it, it is ready and the pan can be removed from heat.

Pork tongue can not only be boiled, but also baked, stewed. Cooking features may depend on the chosen method, a specific recipe.

How to cook boiled tongue

• tongue - 0.4-0.5 kg;
• onions - 75 g;
• carrots - 100 g;
• celery root - 50 g;
• bay leaf - 2 pcs.;
• allspice peas - 5 pcs.;
• salt to taste.

Cooking method:

• Rinse your tongue, cover with cold water, leave for an hour. Remove and thoroughly wash the offal under running water. Place on the bottom of a saucepan.
• Pour the tongue with cool water, put on fire. Bring to a boil over low heat and cook for 15 minutes.
• Remove your tongue from the broth. Pour the broth, rinse the pot and fill with fresh hot water.
• Place your tongue in a saucepan. Put it back on the stove. Bring to a boil. Cook for 15 minutes, skimming off the resulting foam.
• Peel the carrots and celery root. Cut into large pieces and place in a saucepan in which the pork tongue is boiled.
• Put the onion, laurel leaves, pepper, peeled from the top layer of the husk, in the same saucepan.
• Simmer tongue for 2 hours.
• Fill a deep bowl or saucepan with ice water. Transfer your language to it. Wait 10 minutes.
• Remove the tongue from cold water, peel and return to the broth in which it was cooked.
• Salt the broth, bring to a boil. Cook your tongue for another 15 minutes.
• Take out the finished pork tongue, let the water drain from it, refrigerate and cut in a way that is suitable for the preparation of your chosen dish.

It is not difficult to boil the tongue in a saucepan, but it is a long process. In this case, all the time you need to monitor the water level in the pan, periodically add it. Therefore, many housewives prefer to boil their tongue in a slow cooker.

How to boil pork tongue in a slow cooker

• pork tongue - 0.25-0.3 kg;
• water - 1 l;
• bay leaf - 1 pc .;
• allspice peas - 2 pcs.;
• carrots - 100 g;
• onions - 100 g;
• garlic - 2 cloves;
• salt to taste.

Cooking method:

• Wash and clean your tongue thoroughly. Place it in the multicooker bowl.
• Peel vegetables, cut onions and carrots into 4 parts, put in a slow cooker to the tongue.
• Add the cloves of garlic to the multicooker without cutting.
• Fill your tongue with water.
• Lower the lid and activate the "Extinguishing" program for an hour and a half.
• Open the multicooker bowl, add salt, pepper, bay leaf.
• Put the lid back in place and continue cooking for another half hour in the same mode. Make sure there is enough water in the bowl before starting the multicooker.
• Take your tongue out of the multicooker and put it in a container of cold water.
• After 10 minutes, remove the boiled tongue, peel and refrigerate.

Boiled tongue can be served as a main appetizer or used for making salads, aspic, and other dishes. If you are going to serve boiled tongue, cut it into slices and serve with a side dish of boiled or stewed vegetables. Boiled beef tongue goes well with green peas, potato pores.

How to bake a whole pork tongue in the oven

• pork tongue - 0.4 kg;
• lemon - 0.5 pcs.;
• garlic - 2 cloves;
• vegetable oil - 20 ml;
• spicy herbs, salt - to taste.

Cooking method:

• Wash the offal thoroughly in running water. Peel it off with a sharp knife. It is somewhat more difficult to peel a raw tongue than a boiled one, but if you want to bake it in the oven, you will still have to do it at this stage.
• Crush the garlic with a special press.
• Squeeze the juice out of half a lemon.
• Combine lemon juice, crushed garlic, oil in a bowl. Season with salt and herbs to taste.
• Cover the tongue with marinade on all sides and refrigerate for half an hour.
• After removing your tongue from the refrigerator, place it in the culinary sleeve. Secure on both sides. Use a toothpick to pierce the film in several places so that steam can escape through the holes (otherwise the sleeve may burst under the pressure of the steam).
• Preheat the oven to 180 degrees.
• Place a baking sheet in the oven on which you want to put the sleeve with the tongue.
• Bake for an hour and a half.

Oven-baked pickled tongue can be served hot or cold. Before serving, it must be cut into thin slices and beautifully laid out on a platter.

How to bake pork tongue slices in the oven

• boiled pork tongue - 0.3 kg;
• sour cream - 100 ml;
• walnuts - 50 g;
• onions - 100 g;
• salt, pepper - to taste.

Cooking method:

• Boil the tongue, peel it and cut into slices about 0.4-0.6 cm thick.
• Peel the onion and cut into small cubes.
• Sauté the onions in boiling oil until golden brown.
• Grease a baking dish and place the tongue slices in it.
• Cover the tongue with fried onions.
• Grind walnut kernels using a coffee grinder or blender, mix with sour cream. Add some pepper and salt to this mixture if desired, stir.
• Pour the sour cream and peanut sauce over the tongue slices.
• Preheat oven to 180 degrees. Put a form with a tongue in it. Bake it at the specified temperature for 20 minutes.

This recipe makes a delicious snack. It will be equally tasty both hot and cold. The hot appetizer is best served with a side dish. A vegetable stew is wonderfully suited for this role.

Pork tongue jellied

• pork tongues - 1.2 kg;
• onions - 100 g;
• carrots - 100 g;
• celery root - 50 g;
• water - 2 l;
• gelatin - 25 g;
• green peas - 100 g;
• chicken eggs - 6 pcs.;
• salt, pepper - to taste.

Cooking method:

• Soak in cold water and scrub the pork tongue. Boil it for 3 hours in two liters of water, adding it if necessary, with the addition of whole carrots, onions and celery. 2 hours after the start of cooking, add salt to taste.
• Hard boil chicken eggs.
• Remove the boiled tongue from the broth, place in cold water for 10 minutes, peel.
• Strain the broth.
• Add gelatin to the broth, stirring until it is completely dissolved.
• Peel the eggs and cut them into nice circles.
• Cut the carrots into small cubes.
• Cool the tongue, cut into cubes or strips.
• Pour a little broth into the bottom of silicone molds, put them in the refrigerator for 10 minutes.
• Place an egg circle in each mold.
• Combine tongue, green peas, and carrots. Divide this mixture into molds.
• Pour the broth to the brim.
• Place the jellied tins in the cold for 6 hours.
• Carefully remove the aspic from the molds and place on plates.

Pork tongue jellies will decorate the festive table, but nothing prevents you from making this dish on weekdays to please family members with a delicious dinner.

How to put out pork tongue

• boiled pork tongues - 0.7 kg;
• onions - 100 g;
• carrots - 100 g;
• fresh parsley - 50 g;
• rosemary - 2 sprigs;
• garlic - 3 cloves;
• broth - 0.5 l.

Cooking method:

• Boil tongues according to any of the recipes. Remove from broth, peel and cool slightly. Cut into thin slices.
• Peel the garlic and pass through a press.
• Measure out half a liter of the broth in which the tongue was boiled.
• Peel and grate fresh carrots.
• Chop the onion with a knife.
• Place the tongue slices in a deep skillet.
• Brush with chopped garlic.
• Top with onions and carrots.
• Top with rosemary sprigs and chopped parsley.
• Pour in broth.
• Put the skillet on fire. Simmer over low heat for half an hour. Cover the pan at this time with a lid.

Serve the stewed tongue with garnish. You can recommend mashed potatoes, buckwheat or pasta.

Pork tongue casserole

• boiled pork tongue - 0.6 kg;
• boiled potatoes - 1 kg;
• onions - 0.3 kg;
• mayonnaise - 0.2 l;
• vegetable oil - how much is required;
• cheese - 100 g.

Cooking method:

• Boil tongue, peel, cut into thin slices.
• Peel the potatoes boiled in the peel, cut into circles.
• Cut the onion into rings or half rings, depending on the size of the onions.
• Grease a baking sheet with oil. Place the onions on it, then the potatoes. Place the tongue slices on top of the potatoes.
• Lubricate your tongue with mayonnaise.
• Grate the cheese and sprinkle it on the workpiece.
• Preheat the oven to 200 degrees, place a baking sheet in it for 15 minutes.

Tongue casserole is a complete dish. You don't have to cook additional garnish for it.

Pork tongue, if cooked correctly, turns out to be tender, juicy, aromatic. It is delicious on its own, but is often used as an ingredient in delicious and hearty dishes. Many of the tongue-based appetizers are so appetizing and delicious that you shouldn't be ashamed to put them on the festive table. The main task is to boil the tongue. Then it will be easy and pleasant to cook it.

As many famous culinary experts, chefs of the world, as well as ordinary housewives have successfully noticed for themselves, the tongue (beef or pork) in any performance will act as a magnificent appetizer. It goes well with most foods. That is why it is so often used in salads and vegetable salted sliced ​​cocktails. And just to eat the most common of bread and a slice of boiled tongue is already to enjoy.

In a word, language is a delicacy that is impossible not to love. But not every cook likes to cook it. The whole hitch is in the very process of preparing this very product. And it should be noted that cleaning a pig's tongue is not an easy and pleasant business.

Clean pork tongue follows special rules. Firstly, it is imperative to do this under running cold water. The water will keep the hot tongue in your hands and not get baked, and will also make cleaning a little easier. Secondly, the ease of cleaning will depend on the pre-cooking time. The cooking time depends on the age of the pig to which this same tongue previously belonged. The older the pig was, the longer the tongue should be cooked. Thirdly, do not be lazy and after cleaning, boil the tongue in new water. Do not worry that the broth will not be rich or tasteless. Not at all.

And one more little advice: after serving an already cut delicacy, do not pour out, drink or somehow use all the broth in which it was cooked. If, for some reason, the entire tongue is not eaten (although this rarely happens), then you need to store it in the refrigerator in the broth. Otherwise, it will weather and lose its taste and juiciness.

Cooking steps: