2 years ago

In Soviet times, boiled pork tongue was one of the most popular delicacies, which housewives tried to put on the table on holidays. It is customary to cut it into slices and add mustard or horseradish, or offer it to guests on sandwiches with vegetables and herbs. Properly cooked, it could surpass even meat in taste, but this required knowing how long to cook and how to clean the pork tongue. What points cannot be overlooked when working with this offal?

Features of preparing pork tongue

It is advisable to start taking care of the perfect dish at the moment of purchase: if the tongue has a purple tint, do not take it - it has begun to deteriorate. The correct color would be pale pink. Additionally, it is worth checking the smell and uniformity of the structure: when palpating, no areas that are too hard or too soft are detected.

Afterwards, the pork tongue should be rinsed very well under running water, brushing the surface with a table brush (not a dishwashing sponge or similar items). Next, the salivary glands and fat are cut off, which will not give any taste or juiciness to the product during the cooking process. The remaining stages of tongue cleaning will take place after heat treatment: this is more convenient.

Experts also draw the attention of housewives to the fact that in some stores you can find salted tongue, which can also be boiled. However, so that the salting does not interfere with tasting the offal’s own taste, it needs to be filled with cold water for 10 hours. The water should be changed every 2 hours. A regular tongue (not salted) is soaked for only 2-3 hours: this move will slightly shorten the duration of the heat treatment.

How and how long to cook pork tongue in a saucepan?

Due to its high density and structural features, this offal cannot be cooked quickly. The average time for cooking it on the stove in a saucepan is 1.5 hours, however, if the tongue of an adult pig is acquired, the figure can increase to 3 hours. In addition, the chosen cooking method, as well as the weight of the offal, will have an impact. The very scheme of actions for the plate will look like this:

1. Scrape off the coarse coating from the soaked tongue with a knife, cut off the larynx.
2. Place the tongue in a large saucepan (the offal should lie loosely in it). Fill with cold water almost to the brim (take into account the bubbling when boiling).
3. Add spices, carrots, onions if required by the recipe. Some experts advise doing this only half an hour after the start of cooking, and adding salt only at the end.
4. Let the water boil on the burner at maximum power and reduce the heat to low.
5. Lower the lid and cook the pork tongue for 1.5 hours.

After the specified time, you need to pierce the offal with a fork to check its readiness: if it enters easily, you can turn off the stove. If not, increase the cooking time by another half hour and repeat the test.

Place a large container of cold water nearby and place the freshly cooked pork tongue into it. After a minute, you can immerse your hands in water and remove the skin: it will come off much easier. If there is any remaining, transfer the tongue to a cutting board and cut off these areas with a knife positioned almost parallel to the surface of the offal. If cleaning is difficult, it means that the pork tongue was poorly cooked; it should be placed back in boiling water.

An alternative method of cooking pork tongue and the secrets of professionals

The length of time to cook pork tongue is directly influenced by the chosen heat treatment method. In addition to classic cooking on the stove, you have the opportunity to cook offal in a slow cooker, where you get a more tender dish due to the increased humidity. Most experts believe that this way the tongue will cook even faster. The operating algorithm is simple:

1. Place the prepared (washed, pre-soaked) pork tongue in the multicooker bowl.
2. Fill with cold water until the level is approximately the width of your palm.
3. Add roots, spices, salt. Lower the lid.
4. Set the “Stew” mode and cook the tongue for an hour.

Often this time is enough for the offal to be completely cooked, but if it is still too tough, add 20 minutes on top, and then let it sit under the lid for another half hour. Only then transfer it under cold water and clean it.

Be sure to increase the cooking time of the pork tongue by half an hour if you are cooking it for a child, no matter what heat treatment methods you choose. However, this product is not recommended for children under 3 years of age due to its high fat content.

It is worth paying attention to one more point: you found out how long to cook the pork tongue until tender, did everything according to the instructions, already peeled it, cut off the first slice, tried it, and it seems to you that the product is too dense. In such a situation, you can safely lower the tongue back into the broth (which is why you should not immediately pour out the contents of the pan) and cook at medium power under the lid for another half hour. Some housewives do this immediately after the main cooking is complete, knowing that with such actions the tongue will melt in the mouth.

Pork tongue is actually just as good as the popular beef tongue: it also tastes great and makes a great aspic. And with boiled pork tongue you can make all sorts of snacks, or breaded... There really are a lot of options, believe me! But it’s important to cook the pork tongue correctly so that it’s soft and tasty, while also being easy to clean—you don’t want to spend a lot of time on this, right?

My grandmother taught me how to cook pork tongue correctly: tongue aspic was her signature dish, so she, like no one else, knew all the intricacies of its preparation. This is not such a difficult process, it is only important to remember some points, and then you will certainly succeed. My detailed recipe will certainly help you: it tells you step by step how to cook a delicious, tender and appetizing pork tongue.

What do you need?

• 1 pork tongue (350-400 g);
• 1 carrot, small;
• 1 onion, small;
• 2-3 black peppercorns;
• 1 bay leaf;
• salt, ground black pepper to taste.

Do I need to soak my tongue?

Wash fresh pork tongue thoroughly with cold water. Scrape off the remaining tar from the tip of the tongue. It is quite difficult to completely peel them off, but when we remove the skin from the finished tongue, they will come off more easily. No need to soak.

Place the washed tongue in boiling water. The water should be a couple of centimeters above the tongue.

Peel the onions and carrots and wash them. Bring the water in the pan to a boil again and skim off the foam. Add onions and carrots, add salt.

How long to cook pork tongue

Cook over low heat, so that there is no rapid boiling, until done - 1.5 - 2 hours. If the tongue is larger, it should be cooked for 2 hours; for a smaller tongue (young animal) it will take 1.5 hours. We determine the readiness of the tongue by the color of the juice: if you pierce the ready tongue with a thin knife, light juice will be released; if the tongue is not ready, the juice will be pink. About half an hour before the end of cooking, add black peppercorns and bay leaves. Taste for salt and add more salt if necessary.

Place the finished tongue in a container with cold water (2-3 liters) and let it sit for 10 minutes. As a result of a sharp temperature change, the skin will lag behind the main mass of the tongue, and it will be easier to remove it.

How to clean a pork tongue correctly

Remove the tongue from the cold water and remove the skin, starting from its thin end. If there are small areas where the skin is still peeling off, carefully trim it with a knife.

Dishes made from boiled pork tongue are recognized as dietary in domestic cuisine. The boiled tongue itself is rich in B vitamins and is an excellent source of protein. The finished dish is not only tasty, but also healthy, both for children and pregnant women. The finished product contains calcium and potassium, iron and phosphorus, copper.

It also contains rare vitamins such as PP and E. They help reduce the level of so-called bad cholesterol in the blood, as well as normalize oxidative processes.

How long to cook pork tongue

Cooking time will be 1.5-2 hours. After this, you need to immediately remove the thick skin from the tongue. In a double boiler, cooking the tongue takes longer - 2-2.5 hours; in a slow cooker, the process will take only 1-1.5 hours (if you select the “Stew” mode).

How to cook pork tongue

In a saucepan

1. The pork tongue is cleaned and washed in cold water.
2. Water is poured into the pan and brought to a boil. After this, you can lower your tongue into the var. The water level should be 2 or even 3 cm above the meat.
3. Bring water to a boil.
4. Reduce the gas - the dish should cook slowly.
5. Add (if desired) onions and carrots, allspice and bay leaves, salt and herbs to the broth.
6. Cook the dish over low heat for 2 hours.
7. After cooking, remove the skin immediately.

In a slow cooker

• Pork tongue – 3 pieces;
• Onions and carrots - 1 piece each;
• Bay leaf, salt, allspice, herbs, parsley root - everything to taste.

1. Rinse your tongue and then place it in a multicooker container.
2. Add water so that it covers the tongue by 2 cm.
3. Carrots and onions should be immediately added to the multicooker container.
4. Set the “Extinguishing” mode for 1 hour.
5. Salt and spices are also added to the tongue immediately.
6. After cooking, you need to immediately remove the skin from the tongue.

• You need to clean your tongue only after cooking. After cooking, you need to rinse it with cold water, and then, using a knife, remove the whitish dense skin.
• During cooking, a variety of spices are used to add aroma and special taste. They are added to boiling water or directly with the tongue in cold water.
• It is better to salt the product immediately after the water boils.

Boiled pork tongue salad recipe

• 2 pieces of pork tongue;
• 2 boiled chicken eggs;
• Cucumber – 2 pieces;
• Sour cream to taste;

• Boil the pork tongue and chop it finely.
• Rinse fresh cucumber in cold water and chop.
• The boiled egg needs to be cut into cubes.
• Grate the cheese on a fine grater.
• Place cucumber and tongue in layers in a dish.
• A layer of eggs and cheese is placed on top.

All layers will need to be greased with sour cream or mayonnaise to taste. You can decorate the boiled pork tongue salad with herbs. But do this just before serving. Bon appetit everyone!

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Pork tongue is cooked for 1.5-2 hours. Then you need 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 the 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
Wash the pork tongue, brush it, cut off the fat and salivary glands. Pour water into a saucepan and put on fire. Place the tongue in boiled water and cook it according to time. Then rinse your tongue with cold water and remove the skin from the pork tongue.

The weight of the pork tongue before cooking is approximately 220 grams

Cook pork tongue in a saucepan

The skin of a pork tongue can be easily removed by rinsing the tongue in cold water.

When cooking, the pork tongue boils down by about 2 times.

Spices for pork tongue
Like any offal, pork tongue loves spices when cooked. When cooking pork tongue, either in a double boiler or in a saucepan or slow cooker, add peppercorns, garlic, peeled onions and carrots to boiling water.

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

Calorie content of boiled pork tongue
208 kcal.

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

Sauce for boiled pork tongue
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.

Recipe for boiled pork tongue salad

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

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

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

Pork tongue aspic
Products for pork tongue aspic
Pork tongue - 3 pieces
Carrots - 1 piece
Parsley - 2 tablespoons
Onions - 3 heads
Gelatin - 50 grams
Green peas - 5 tablespoons
Salt, pepper, bay leaf - to taste

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

Dilute 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.
Fill the bottom of the dish for the jellied tongue with a couple of centimeters of broth and cool in the refrigerator for 2 hours until it hardens. Place carrots, peas and parsley cut into circles, decorating, onto the frozen broth. Then lay out the tongue and pour in the strained broth. In the refrigerator, the pork tongue aspic will harden for no more than a day.

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

Pork tongue in a slow cooker
Products for preparing pork tongue
Pork tongue - 3 pieces
Carrot - 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, place it in a multicooker container and fill it with water with a reserve of 2 centimeters. Peel the onions and carrots and add to the slow cooker. Set the multicooker to the "Stew" mode, time - 1 hour. Then add salt and spices to the tongue. Cook the tongue for another half hour. After cooking, pour cold water over the tongue and clean it. Slice the tongue and serve with mustard or horseradish. Pork tongue cooked in a slow cooker can also be used in salads.

The process of preparing most offal is simple, and the output is 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 for boiling the pork tongue is different in some ways, but there is nothing complicated about it either. The main thing is to properly prepare the components, select the optimal impact option and suitable additional components. Maintaining the processing time of the product also plays an important role. Beef by-products will reach readiness in about 2.5-4 hours, pork by-products in 1.5-2 hours.

How to prepare offal for cooking?

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

• If you clean the component before cooking, there is a risk of ruining it beyond repair. Firstly, cleaning will take a lot of time, because... the skin will come off reluctantly. Secondly, a significant amount of the edible part will definitely be removed along with it. Finally, such a protective film retains 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 pork tongue. Because of this, the dish turns out to be too rich and even greasy.

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 middle of cooking will increase the cooking time of the product. Adding it at the end can rob the dish of its rich texture. It is better to salt a ready-made and cleaned product, using not dry salt, but a solution prepared from it.

• Even if the offal is purchased in a good store and has obviously been pre-treated, it should be washed and scrubbed with a brush.
• It is worth considering that the tongue cooks for several hours, so you will have to add water during 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 slow cooker. It makes the offal especially tasty. But for beef preparation, the traditional option is better - in a pan.

Options and rules for boiling pork tongue

When buying pork offal for cooking, you need to take into account that as a result of heat treatment it will decrease by about half. To prepare the delicacy correctly, you can use 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, freed from all unnecessary parts, into the boiling composition.
• After the liquid boils again, add salt, spices and seasonings, black peppercorns, and bay leaves.
• Cook the product until cooked for 1.5-2 hours.

If you want to try cooking 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.
• Place the prepared tongue in a bowl and fill it with cold water; it should exceed the level of the meat by 2 cm. We also send carrots and onions, peeled and cut into large pieces, there.
• We set the device to “Quenching” mode, set the timer to 1 hour. After the specified time, add all the other ingredients to the broth and cook the product at the same mode for another 30 minutes.

Immediately after cooking, place the component in cold water and peel off the skin. The sooner the dish is cut and served with sauce, the better. This preparation can also be used as a component for salad.

How to properly cook beef tongue?

As for beef tongue, the procedure is slightly different from that described above. If you want to get a truly tasty and healthy dish, you should follow this scheme:

• Place the washed and cleaned component in a saucepan and fill it with water, covering it by 5-6 cm. We wait until the composition boils and reduce the heat to medium.
• After 15 minutes of boiling, the water must be drained and replaced with fresh, cold water. Bring the mixture to a boil again and reduce the heat, this time to low.
• 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 parts and lower 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 it into pieces half a centimeter thick. Sprinkle or brush with saline solution and serve while still warm.
• If during the cleaning process it turns out that the product is not yet ready, it must be placed again in cold water, brought to a boil and boiled for another 20 minutes. If necessary, the duration of treatment is further increased. It is best to fry the already cut into pieces undercooked tongue in a small amount of oil.

To check the readiness of the product, you need to try to pierce it with a fork or toothpick. The tool should enter easily, otherwise 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.