Pork tongue cooking methods. How to deliciously cook pork tongue (step-by-step recipe)

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

The animal's tongue is considered an exquisite delicacy. The housewife’s task is to be able to prepare it correctly so that it retains its natural softness, elasticity and tenderness. Find out how to cook it the right way with our detailed guide.

In mid-latitudes, pork is considered a popular meat product, and pork tongue is a common delicacy that is well absorbed by the body. It is not inferior in refinement of taste to beef and is inimitable in any form - boiled, fried, baked and stewed, with vegetable side dishes, in casseroles, salads and pies. It also goes well with pasta and potato side dishes, and also harmonizes perfectly with mushrooms, herbs, chervil and vegetables.

How to cook pork tongue

The easiest way is to cook the tongue in a saucepan with spices or, according to the old Russian tradition, with onions, herbs and bay leaves - it becomes exceptionally soft, juicy and fragrant, and served with horseradish and vinegar dressing, it turns into an exquisite cold appetizer.
It is very important to cook this meat product correctly. It needs to be soaked in cold water for about two hours, and then “simmered” under the lid for one and a half to three hours over low heat. Seasonings are added to the broth, and salt is added to the already prepared meat from which the skin has been removed. To remove it, immediately after cooking, the still hot tongue must be immersed in cold water - the film will come off on its own.
You can cook it in a regular pan on gas, but if you want to speed up the process, we recommend a pressure cooker, and an oven is suitable for baking.

In a slow cooker: step-by-step recipe with photos

It is better to use a slow cooker for cooking. As a result, the meat will retain its dietary and nutritional properties, as well as almost all the necessary vitamins and minerals (phosphorus, copper, sodium and magnesium).

Place the offal, washed and cleared of excess fat, into a multicooker bowl and fill with water.

Add whole peeled carrots and onions.

Set the “Quenching” mode.
After an hour, add salt (one teaspoon), pepper and celery root.
After another half hour of stewing, remove the finished meat from the bowl, cool it slightly under water, then remove the top skin and cool the meat.

In a pressure cooker

A pressure cooker will significantly speed up the preparation of the dish, preserve the tender texture of the meat and its nutritional properties.

Place the thoroughly washed tongue part in boiled water in a pressure cooker and cook under the lid for no more than ten minutes.
Then cool under water and remove the outer skin from the meat.
To complete the flavor, you can add diced onions, carrots and some beef brisket.
This dish is cooked for about an hour under the lid.
Cut into slices and cover with ketchup.
Serve with vegetables and herbs.

In the oven

It is better to bake a meat dish in a special plastic sleeve or on a baking sheet.

Up your sleeve

Marinate the washed and cleaned tongue for five hours (marinade: spices, garlic, oil, lemon juice, salt, bay leaf).
Then place it in a plastic sleeve.
Bake for 60 minutes at temperatures up to two hundred degrees.

On a baking sheet

Baked dishes are very tasty, and most importantly - healthy:

Boil and cut it into slices.
Place the product on a baking sheet, add salt, pepper and spices.
Place finely chopped and fried onions on top.
Pour the dish with a mixture of sour cream and chopped walnuts.
Bake for twenty minutes at temperatures up to two hundred degrees.

Best Recipes

So, we found out how cooking the tongue part affects the dietary properties of the dish. However, the possibilities of the delicacy do not end there - there are recipes in which the tongue is the main ingredient, and this allows you to create real culinary masterpieces from it!

Jellied

How many servings: 8
Cooking time: 3 hours for cooking meat, 30 minutes for pouring, 6-8 hours for hardening
Calorie content: per 100 g 470 Kcal

Ingredients:

Tongue part – 1.2 kg
Onions, carrots 1 pc.
Hard-boiled eggs – 6 pcs.
Parsley and celery
Gelatin granules – 4 tbsp. l.
Salt pepper

Cooking method:

Boil the meat product over low heat for 3 hours, peel the skin, cut into slices and place on a dish.
Add 25 grams of gelatin to the broth, then strain the resulting jelly and let it harden in the refrigerator.
Pour in layers with the addition of boiled eggs, vegetables and herbs.
Place the aspic in the cold for several hours to harden.

Stewed

How many servings: 4
Cooking time: 4 hours
Calorie content: 302.2 Kcal per 100 g

Ingredients:

Pork tongue by-product – 600 g
Onions, carrots 100 g each
Parsley - bunch
Rosemary - a couple of sprigs
Garlic – 2-3 cloves

Cooking method:

Place the boiled (3 hours), peeled and sliced tongue on the bottom of a refractory dish.
Sprinkle the meat with grated garlic, cover with a layer of carrots cut into slices.
Sprinkle with rosemary, onion, parsley.
Pour the remaining broth into the mold and simmer over low heat for just over half an hour.

Roast

Number of servings: 6
Cooking time: 2 hours
Calorie content: 392 Kcal per 100 g

Ingredients:

Pork tongue – 750 g
Potatoes – 1 kg
Broth – 200 ml
Salt, pepper, spices to taste
Vegetable oil

Cooking method:

Peeled potatoes must be cut into slices, salted and fried with spices.
It is better to boil the offal (or use it raw), cut it into thin slices, add salt and spices.
Roll the meat slices into rolls, secure them with toothpicks and fry in a frying pan.
Place everything on a baking sheet, pour in the broth and “simmer” for thirty minutes in the oven at a temperature of up to two hundred degrees.

How many servings: 8
Cooking time: 4 hours
Calorie content: 203 Kcal per 1 serving

Ingredients:

Pork tongue – 700 g
Onions – 5 pcs.
Sour cream 15-20% – 200 g
Walnuts – 100 g
Salt, pepper - to taste

Preparation:

Boil the meat, cut into thin slices and place on a baking sheet.
Fry the onion until it turns golden and place it on the meat.
Chop the walnuts, mix them with sour cream and pour this mixture into the dish.
Bake in the oven for half an hour at a temperature of up to two hundred degrees.

How many servings: 2
Cooking time: 25 min

Ingredients:

Canned pineapples – 1 can
Boiled pork offal – 200 g
Hard cheese – 50 g
Garlic – 1-2 cloves
Bell pepper – 1 pc.
Pomegranate seeds for garnishing the dish
Salt, spices to taste
Mayonnaise

Preparation:

Cut the boiled product into strips.
Also cut the pineapples, peppers and cheese into strips, and grate the garlic.
Mix everything in a salad bowl, add pomegranate, mayonnaise and herbs.

Casserole

How many servings: 4
Cooking time: 50 minutes

Ingredients:

Boiled pork tongue – 700-800 g
Boiled potatoes – 1 kg
Onions – 3-4 pcs.
Mayonnaise – 200 g
Cheese – 100 g

Preparation:

Place boiled and sliced potatoes on the bottom of the pan, then a layer of onion rings.
Boil the meat, peel the outer skin, cut into rings, place in a mold on a layer of onion.
Coat the top of the dish with mayonnaise and sprinkle with grated cheese.
Bake for half an hour at temperatures up to two hundred degrees.

How many servings: 6
Cooking time: 45 minutes

Ingredients:

Boiled tongue – 800 g
Onion – 2 pcs.
Fresh mushrooms – 300 g, dry – 150 g
Ready-made puff pastry – 1 package
Mayonnaise
Cheese – 50-100 g
Salt pepper
Vegetable oil for frying

Preparation:

Cut the boiled and skinned tongue into strips.
Chop the onions and mushrooms, then fry the mixture in oil and mix with the meat.
Add sour cream or mayonnaise, salt and pepper to the mixture.
Divide the finished puff pastry into several parts, roll into pancakes and fry them.
Grease the first pancake with mayonnaise, then lay out half of the meat filling and cover with the second pancake.
Grease the surface with mayonnaise again, lay out the second part of the meat filling and cover with the third pancake.
Grease the top layer with mayonnaise and sprinkle with grated cheese.
Let the pie cool.

Breaded

How many servings: 5
Cooking time: 4 hours (3 hours for tongue cooking + 1 hour for cooking)

Ingredients:

Pork tongue by-product 500 g
Mustard – 100 g
Flour – 200 g
Breadcrumbs
Spices to taste
Egg – 1 pc.
Soy sauce – 50 g
Sunflower oil for frying

Preparation:

Boil the meat, cut into slices, coat them with mustard, roll in flour mixed with breadcrumbs and spices.
Mix beaten egg and soy sauce, roll the slices in the mixture.
Sprinkle the meat with breadcrumbs and place it in a heated frying pan.
Fry the slices until characteristic browning.

Product benefits

This exclusively dietary delicacy is useful for children, pregnant women, and the elderly. It can also be included in the diet of people sitting on beds, people after complex surgical operations, and people with anemia.
The lingual part contains almost all vitamins (B, PP, E) and many minerals. The high content of lecithin in meat stimulates the growth of nerve and blood cells, liver tissue, and also improves the healing of wounds and inflammation.

If you have interesting ideas for preparing dishes with this healthy product, share them in the comments.

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Discuss

One of the most delicious offal - pork tongue - has a small mass, approximately two hundred to three hundred grams. In addition, differing, for example, from beef, it is much more tender. Since the pig does not have to chew the cud, its tongue is not rigid and muscular.

Therefore, it cooks much faster. It makes excellent dietary dishes with amazing taste and aroma. There are differing opinions about the complexity and duration of cooking this offal. There are various options for preparing it, which will shed light on how long to cook the pork tongue until done:

First option: the tongue, cleared of blood, muscle membrane, fat (if purchased at the market - needs preparation, from the store - ready for cooking after thawing), must be scraped off with a stiff brush. Then rinse with cold water, rub with lemon to improve the aroma, and place in a saucepan with boiling water. Cook with salt and seasonings over low heat, avoiding boiling. In terms of time, this will take at least an hour (for an organ of a young animal), a maximum of three hours (when the animal is old), if the amount of product is 250–400 grams.
Second option: cook in the “second broth”. Place the prepared tongue in boiling water; when it boils again, cook for fifteen minutes, then drain the water completely. Rinse with cold running water. Then pour boiling water with spices, bay leaf, garlic and onion. This will help reduce cholesterol, remove foreign odors, and also add juiciness and flavor. Cook until desired softness is achieved. Check readiness with a fork: if it goes in easily, clear juice comes out, the center is pink, which means the pulp is ready.
Third option: beautiful boiled tongue. It is prepared first, as usual, but after boiling and peeling, it is again sent into the broth, placed under slight oppression. In this form it should cool completely. This secret method is already known to many specialists. Thanks to him, cutting becomes perfect.
Fourth option: very gentle. Cook the pork tongue in the same way as in the first option, but you don’t need to put salt and seasonings there first. When the dish is almost ready, peeled, the offal is again immersed in the broth, where all the spices and salt are added. Continue cooking for another twenty minutes to get a delicious and tender delicacy.

Advice: it is better to buy chilled rather than frozen offal. Before boiling, the semi-finished product needs to be soaked for thirty minutes, or better yet for one to two hours, in water, the colder the better. When cooking, be sure to cover with a lid - this will save the vitamins and microelements contained in it. You need to salt the already cooked tongue. It is worth peeling after cooking, immersing it in cold water for a few minutes, then it will be much easier to do. Do not allow it to cool too much, as it will be very difficult to clean later. They begin to remove the skin from the boiled pork tongue from its base, prying it with a knife, grabbing it, and pulling it slightly. To make it convenient, the flesh is lightly cut into it. When the skin does not come off well, this is a clear sign of undercooking, which means you should continue cooking. If a salted product is purchased, it is first soaked for about ten hours and then boiled without adding salt.

How to weld using household appliances

In addition to the stove and oven, improved “miracle pans” can provide assistance when boiling pork tongue: a multicooker - a pressure cooker and a double boiler.

In a slow cooker or pressure cooker you should cook it like this:

The pork tongue is filled with water, which should cover it on top by about two centimeters.
All the necessary ingredients are immediately added to it: salt, spices, etc.
The “Stewing” or “Cooking” (“Soup”) mode is set.
Prepare from 40 minutes to an hour and a half.

The most delicious boiled offal is prepared using a double boiler, because the taste and aroma do not go into the broth, but are completely preserved in the pulp:

- The container is half filled with water.
- The prepared product is lightly salted immediately.
- Seasonings along with the tongue are placed on the mesh of the steamer.

The lid is closed and the steamer is set for at least an hour. Depending on the nuances of the semi-finished product and the softness of the finished dish, the process can take from 120 to 150 minutes.

If there is a need to boil pork tongue in the microwave, then this is not a problem. It is placed in a special container and completely filled with water. The oven is turned on at full power for five minutes, then it is reduced to medium. So you can cook until tender for at least forty minutes, maximum one hour and ten minutes.

Useful properties of the product

Pork tongue is used in a variety of cuisines around the world. It has special healing properties that influence the normalization of the cardiovascular system, kidneys, liver, hematopoiesis, etc. It contains many useful amino acids, trace elements and vitamins. Due to its high protein and fat content, it is recommended for athletes and people who work physically.

Of course, there are also contraindications. If you have chronic diseases, you should consult your doctor. Healthy people need to take into account that everything needs moderation. Both in the use of this offal and in the time of its preparation. Otherwise, you can get indigestion, and in the culinary field - an undercooked product that is hard, like a shoe, or overcooked porridge. At the same time, knowing how long to cook pork tongue correctly, this easily digestible delicacy can be prepared quickly and simply.

A good housewife knows how long to cook the pork tongue until tender, so that it becomes soft. In our latitudes, pork is a common food product, as are all its derivatives. Among pork products, a special place is occupied by an exquisite delicacy - tongue. Of course, in order for it to amaze you with its delicious taste, you need to be able to boil and cook it correctly. Do not know? I will teach.

Yak is an excellent ingredient in salad, good fried, baked, or stewed. An inimitable product in aspic. Goes great with any side dish, herbs, mushrooms and vegetables.

Properly boiled, it is soft and delicate in taste. Many people, having boiled the offal with spices, prefer to serve it as cold cuts - it turns out to be a wonderful gourmet snack.

How long to cook pork tongue

Stores usually sell the product ready for boiling. If you bought a tongue at the market, first clean it of excess muscle tissue, blood, fat, etc.

Usually the pork delicacy is cooked in a saucepan until tender. According to Russian tradition, various spices, herbs, onions and bay leaves are added. Then it becomes tasty and soft, fragrant and juicy.

With horseradish dressing with vinegar, or just horseradish, it turns into an incredibly tasty snack. It turns out even more wonderful!

Method number 1.

At the first stage, the tongue must be soaked so that it is tender when finished. Soak in cold water, then drain and cook.
Wait until the water boils and throw the product into the water.
Immediately add the necessary seasonings; traditionally in Rus' they add onion, or the whole one, parsley root and bay leaf. There is no need to add salt at first. Salt the already prepared, soft, removing the skin.
Cooking time largely depends on the age of the pig. Young, it will cook perfectly until tender and become soft after an hour. The older one will be ready in 2 - 3 hours.
Do not let the product boil too much, make sure that the broth is only slightly bubbling.
You can determine readiness as follows: pierce your tongue with a toothpick; no effort is required - it’s ready.
After cooking, be sure to briefly immerse it in cold water, and then you can easily remove the skin.

How to cook tongue so that it is soft and tasty

There are a couple of additional ways to cook the tongue, thanks to which it will be incredibly soft and incredibly tasty.

Method number 2. You can cook the product in two broths. Using this technology, place the tongue in boiling water, after boiling, cook for 15 minutes and drain the water.

Rinse the product in running water, add boiling water again and add the necessary spices and cook the tongue until fully cooked. The specific smell that not everyone likes will be removed, and excess cholesterol and other harmful substances will be removed.

Method number 3. Boil the pork delicacy as in method No. 1, but without spices (and salt). Then peel it and put it back into the broth. And now add spices, salt and cook for about 20 minutes. The dish will turn out much tastier and more tender.

Many housewives have adapted to cooking pork tongue not in an ordinary pan, but in more modern kitchen assistants. It is very quick and convenient to cook in a slow cooker and pressure cooker. You can bake the tongue directly in the oven.

Cunning cooking tricks:

You can’t do without knowing some of the subtleties of tongue cooking, so keep:

When the boiled tongue is cooked and soft, pour cold water over it and let it cool slightly so as not to burn your hands. Start peeling the skin by prying it at the base with a knife. Grab and pull a little.
The peel will be difficult to remove - make small cuts along it, it will be more convenient.
If it still doesn’t come off well after that, it means you didn’t cook the tongue enough. Correct it - cook again.
Sometimes a salted product is sold. Before cooking, soak the product for 8 - 10 hours and cook without salt.

To make the boiled tongue look beautiful, after boiling and peeling the skin, put it back in a small amount of broth, press down with a weight and leave to cool. Then the cutting will turn out perfectly beautiful - the chefs’ secret.

Choosing a product

Take the choice of product seriously when purchasing; the taste of the future dish depends on freshness and other indicators.

There is an opportunity - give preference to fresh and chilled product.
The weight of a normal tongue is 240 - 400 grams; if you see larger sizes, do not take it, this indicates an illness in the animal, or the product has been pumped with something.
The color of the product is pink, it should be covered with a film, the cut of the tongue is light pink. A different color of the cut will tell you that the animal was sick or died of natural causes.

Calorie content of the product

For those who are committed to counting the calorie content of dishes, I can say: the calorie content of pork tongue is absolutely small. Thanks to this, it is perfect for dietary nutrition.

Judge for yourself: the calorie content of fresh, that is, raw, is only 208 kcal. per 100 grams of product.

In addition, we eat boiled tongue, and during cooking, some of the fat goes into the broth. And this significantly reduces calorie content, in our case by as much as 20%. Boiled pork tongue contains 165 kcal.

The benefits and harms of pork delicacy

The product is well absorbed by the body, it is useful to eat for everyone who has problems with low hemoglobin, kidney and nervous system diseases, and after recent illnesses it is a proper dietary food. For all weight watchers, this is a product that will not harm the body.

The product contains B vitamins E and many biologically active substances: magnesium, phosphorus, copper and potassium. The tongue contains iron - it is useful for pregnant and nursing mothers to cook dishes from the tongue.

The product boasts a wonderful substance: it contains lecithin. And it is necessary for the good functioning of the nervous system and brain cells, and is the main material for building the liver. Lecithin is an excellent building material for the body, a vehicle that delivers vitamins and other nutrients to cells. You can read about other properties in the article.

Eating pork tongue can only be harmful to people with high cholesterol; in this case, pork products are excluded from the diet.

Tasty:

I wish you a good mood, and I hope that the advice on how and how long to cook pork tongue until tender, so that it turns out soft and tasty, will help you. Your household will really enjoy it! With love... Galina Nekrasova.

Pork tongue is no less tasty than beef or veal tongue. This tender, light, low-calorie meat is recognized as a delicacy and dietary.

Before creating a tongue dish, it is usually boiled for about two hours. If you are still hesitating and haven’t decided exactly what you can cook from pork tongue, you can read the different recipes that we offer you.

Boil the tongue

We wash the tongue in cold water, scrape off the blood and mucus. Place in a saucepan and add cold water to cover it.
Let the water boil, skim off the foam and immediately reduce the heat. Cook for about one and a half hours.
Add spicy roots (parsley, celery), onion, black peppercorns, salt, carrots. Cook for about another hour. Ten minutes before the end of cooking, add a couple of bay leaves.
Remove and rinse the tongue under cold water. Removing the skin: it comes off very easily. Return the cleaned tongue to the broth. Warm up for about fifteen minutes over low heat.

To remove the skin from the tongue before cooking, it is first soaked for three hours in cold water. Then they are peeled and boiled along with vegetables and roots. After an hour, add peppercorns and salt. This way it will be better saturated with spicy aromas.

Tongue in white sauce

Ingredients:

1 kilogram of boiled tongue
3 tbsp. spoons of flour
1 cup of broth in which the meat was cooked
2 yolks
2 tbsp. spoons of lemon juice
50 g butter
half a glass of dry white wine
salt - to taste.

Preparation

Saute the flour in oil. Add broth and wine and add a little salt. Boil for a couple of minutes and remove from heat.
Season this mixture with the yolks, beaten together with lemon juice, and stir. Place on the heat again and bring to a boil, stirring constantly.
Cut the boiled meat into medium-thick slices and place in the shape of a whole tongue in a fireproof container. Pour the sauce over it and place in the oven for 20 minutes.

Recipe for "Drunk" tongue

Ingredients:

800 g boiled tongue
2 glasses of white wine
200 ml cream
1 large onion
1 dry clove
1 bay leaf
salt, pepper - to taste.

Preparation

Make a cut in the peeled onion, insert a bay leaf into it and stick a clove.
Remove the skin from the boiled tongue and place it in a deep oblong mold, place the onion next to it.
Mix salt and pepper with wine, pour this mixture over the meat.
Place the dish in the oven or microwave and simmer the dish at moderate temperature (+150 °C) for about half an hour.
Drain the sauce, cool slightly and stir with cream.
Cut the tongue into slices and pour the sauce over it.

Salad of boiled tongue and vegetables in Bulgarian style

Ingredients:

600 g boiled tongue
10 small firm tomatoes
2 sweet peppers, red and yellow
1 large salad onion
200 g hard cheese
50 ml olive oil
1 tablespoon lemon juice
2 tbsp. spoons of mayonnaise
fresh dill, parsley, basil
salt, ground black pepper - to taste.

Preparation

Cut the boiled tongue into cubes, and the onion into half rings. Cut the tomatoes into two parts and sprinkle with vegetable oil. Chop the peppers into thin strips and sprinkle with lemon juice. Grind the cheese on a grater.
Season all ingredients with mayonnaise, salt, pepper, and mix. Place in the refrigerator for half an hour.
Serve the salad, garnished with chopped herbs.

Whatever you make from pork tongue, you first need to boil it first. To do this, they wash it, cut off inedible cartilage and excess fat. Then place it in a saucepan with cold water and cook for about two hours. The broth can then be used as a base for soup or aspic. The boiled pork tongue is doused with ice water and the skin is removed (this process should not cause any particular difficulties). Now let's look at several ways to prepare this tender and tasty meat.

Cold appetizer

This pork tongue recipe is extremely simple. The meat is placed under a press in order to remove any voids in it. Then they cut into circles and serve to the festive table. Grated horseradish, beets and mustard are placed nearby in tiny vases. You can also add a saucer of sliced lemon.

Salads

A boring Olivier will look (and eat!) completely differently if you cut boiled tender meat into it instead of boiled sausage. And here is another interesting recipe for preparing pork tongue: two pieces of this offal are boiled, peeled and cut into strips. In the same way, chop two fresh cucumbers and a hard-boiled egg - all separately. Grind yellow cheese (about 100 g) into another bowl. First, cucumbers are placed in bowls or portioned salad bowls, meat is placed on them, then an egg is placed on top, and cheese is sprinkled on top. Each layer is smeared with mayonnaise (you can make a special sauce by mixing equal parts sour cream and mayonnaise).

Hot snack

Also an elementary recipe for preparing pork tongue. Cut it into strips and fry a little in oil. We bake potatoes “in their jackets” (it is advisable to take large ones). We cut the potato to make a tulip cup. Using a spoon, carefully scoop out some of the baked potatoes, mix them with the meat, hold them together in the frying pan a little so that everything is saturated with oil, after which we push the mass back into the potato. Sprinkle grated cheese on top and place in the oven for a few minutes.

Independent hot dish

This pork tongue recipe involves pre-marinating rather than boiling. The meat, of course, needs to be washed and removed from the film. Now let's make the marinade. Rub the head of garlic through a garlic press, grind with 2 tablespoons of olive oil, add salt and spices to taste, 2 bay leaves, pour in the juice of one lemon. Stir and leave the offal overnight. In the morning, take it out, put it in a baking sleeve and fry in a preheated oven (180 "C) for about an hour. The “tongue under a fur coat” is also good: cut the boiled and slightly fried meat into slices, place on a baking sheet, cover with a layer of onion rings on top, then mushrooms ( fried fresh or canned champignons). Pour with mayonnaise, sprinkle with grated cheese and bake.

This recipe differs from the others already at the stage of cooking offal. Carefully remove the foam from the broth so that it remains transparent, peel and add whole carrots, bay leaves, peppercorns and a washed, unpeeled onion. Cook until the meat is done. We take it out, remove the skin and cut it into slices. Soak the gelatin in water, mix it with the broth, and add salt to taste. Pour a little broth into the dish (to cover the bottom by 1-2 cm), put it in the cold. When it hardens, add tongue, canned green peas, and corn. Fill with broth so that it completely covers the meat and vegetables, and put it in the cold again. You can make flowers from carrots and decorate the top of the dish with them along with lingonberries, a boiled egg and olive slices.