How to cook pork tongue?

Both pork and beef tongues belong to delicate types of meat, although these most tender parts of carcasses are only by-products, but they fall into the first category.The culinary gurus give the beef palm, and in this preference there is an aesthetic component.

Just distinguish by eye: cows are much larger than pigs, so the difference in size of any parts of the body is obvious. The weight of beef tongue ranges from eight hundred grams to two and a half kilograms, pork - much easier. The largest is not more than five hundred grams.

Beef tongue is large, so it is easier to cut it into elegant thin slices for aspic or cold cuts. Many housewives have found a compromise version of cooking for the home table - they cut the relatively small pig's tongue not across, but along the fibers, it turns out pretty well. All gourmets agree that the most delicious part of the tongue is the thickest, the one that is located at the base. Although coarse fibers are absent in any of its fragments. In addition, pork tongue easier to cook. Cooking time is less than an hour.

Beef cooks much longer, almost three hours. The tongue is the least high-calorie part of pork carcass, a hundred grams contains only 210 kcal, while the average caloric value of pork is about 280.

Language - a special part of the carcass, do not forget about it, choosing the most tender meat. According to research data of nutritionists, it is there that a high concentration of negative substances is noted: antibodies, traces of the breakdown of hormonal preparations and antibiotics. For this reason preferably meat that has been inspected by sanitary services, despite the total popularity of farm products from private producers.

There are undeniable advantages of the pig language. If energy is needed, then high calorie content is a huge plus. A 100-gram serving contains almost 16 g of protein - about 19% of the daily requirement. Fat is almost the same - about a quarter of the daily requirement. The composition also includes vitamins of the groups PP, E, B. And also iron, calcium, potassium, magnesium, manganese, copper and phosphorus.

A diet containing pork tongue is shown to certain categories of people.

• During the active growth of the body. Children and adolescents.
• With intense physical exertion. Athletes and people engaged in heavy physical labor.
• With a lack of iron. People suffering from anemia.
• In the recovery period. After infectious diseases, burns and frostbite.

Not without some drawbacks.

• In swine tongue a lot of fat - about 70%. Therefore, when atherosclerosis is swine language is not recommended. This product is contraindicated in people with problems with the liver, gall bladder, overweight. Histamine, contained in pork tongue dishes, can cause allergic reactions. Therefore, to start allergies, it is recommended to try a small piece.
• Regarding the use during pregnancy and breastfeeding the opinions of doctors differ. It is also associated with a large number of allergens.

Regardless of what exactly it is planned to prepare from the language, with the purchase you need to pay attention to how it looks. The shade of the meat should be pale pink on the surface and rich pink on the cut. The language of sick animals and individuals who have died of natural death may have a purple, white or yellow hue.

Swine tongue can be prepared in different ways, but it will take a little time to start to properly process it.

If you need stuffing for stuffing pies, pancakes or casseroles, then any meat that even has been frozen and defrosted more than once will do. To prepare snacks, it is better to buy a steamy tongue, since freezing changes the structure of the meat, it becomes less juicy. Defrost at home should be on the top shelf of the refrigerator.

Before cooking, pork tongue must be processed in a special way, which is somewhat different from the preparation of other varieties of meat. Professional chefs recommend thoroughly washing the surface with a brush or a clean sponge for washing dishes, separating grease and larynx. After these procedures, place in cold water for about half an hour. Soaking helps get rid of harmful inclusions and residual dirt. After removing from the water, the skin is thoroughly washed again. This must be done because before cooking the tongue is not cleared of the skin.

The tongue is placed in a deep pan, filled with cold water so that it covers it completely, brought to a boil. Next, the fire should be reduced and cook for a slow fifteen minutes.

As boiling water can be topped up, but only hot, otherwise the meat will be tough. When cooking, some cooks recommend adding peas, bay leaves, onions and carrots. Vegetables should be peeled, but not cut, so that they do not disintegrate from prolonged cooking. But this is not necessary, the natural taste of meat is also good. Until the pork tongue is fully cooked, it cooks for about an hour and a half depending on its size. Salt it should be twenty minutes before the end of cooking. Meat is checked with a fork puncture: if it passes freely, then the tongue is ready.

Such a long heat treatment is needed only if the meat is intended for salads or snacks. If cooking is only the first part of the cooking process, for example, roasting, then half an hour is enough.

Boiled swine tongue should be poured with cold water, it is easier to remove the skin. As it cools, getting rid of the skin will become more difficult, but this task can be easily handled by putting the meat back to boiling water for just a few seconds.

During Soviet times, the language prepared in any of the many ways was a welcome dish on a festive table. In those years, the aspic of the language was the decoration of the restaurant menu, it was used for cold cuts, in which he occupied his rightful and honorable place. The language was deficient. Today it is not difficult to buy it, rather exotic delicacies from this type of meat appeared on the market. Be sure to try dried, it is very tasty.

The easiest way to cook at home is to cook the right one, as stated above. Horseradish-flavored language is a classic dish of Russian cuisine. It can be served for dinner with a garnish of fresh or boiled vegetables.

Tender meat is a universal ingredient for many dishes, some recipes of which will be presented in this article step by step. Let's start with salads and appetizers.

Simple and original recipe. Salad is prepared very quickly, provided that the tongue is already cooked.

The composition of three to four servings:

• boiled pork tongue (2-3 pieces);
• large apple (sweet or sour-sweet);
• three slices of wheat bread (you can take any loaf or baguette without filling);
• mayonnaise for refueling.

Peeled tongue, a skinless apple and bread cut into strips or cubes of equal size.An apple can not be cleaned if its skin is not too thick. Add mayonnaise and mix. If desired, add some garlic.

Suitable for sandwiches, tartinok, canapes. If desired, can be served on the second in combination with fresh cucumbers and carrots, cut into strips.

Composition for five to six servings:

• boiled tongue - one thing;
• boiled egg - one chicken or several quail;
• butter - 50 grams;
• fresh greens - to taste and desire (not an essential ingredient);
• salt;
• ground black pepper.

Cooked tongue, cleaned from the skin and cut into cubes. Hard-boiled eggs should be peeled and cut into slices. Wash, dry and finely chop greens; for this purpose it is better to use cooking scissors. Prepared products to blend until smooth, adding salt and ground pepper. You can use a meat grinder, but in this case, the herbs should be chopped especially carefully. Pate may seem dry. In this case, add oil and mix again.

Ingredients for seven servings:

• three boiled tongues;
• pickled cucumbers - three or four, depending on the size (about 300 grams);
• one onion;
• boiled carrots - one piece;
• mayonnaise - five or six dessert spoons, to taste;
• salt;
• Ground black pepper - to taste, and for lovers of hot, you can add quite a bit of cayenne pepper.

Tongue, cucumbers, onions and carrots finely chopped. Add mayonnaise, salt and pepper, then mix thoroughly.

The tongue stewed in sour cream is a dish incredibly delicate in taste. He is very fond of children, even the most capricious and fastidious. Especially in combination with mashed potatoes.

Composition for two portions:

• one boiled pork tongue;
• salt - to taste;
• large juicy carrot;
• two small bulbs;
• butter - by eye, quite a bit;
• sour cream - two tablespoons.

Onions cut as small as possible, many children do not like him, so during processing it should be as soft, transparent and invisible. Grate carrots on a coarse grater. Fry vegetables lightly in a pan with a little butter. Then add a couple of tablespoons of warm water and close the lid for three minutes. Finely chop the meat, add to the onions and carrots. Stew under the lid for five minutes. Then add sour cream and hold on low heat for another five minutes. If the tongue is cooked with the addition of salt, then salt is not worth it.

Pork tongue with potatoes baked in the oven is a simple and very inexpensive dish. But unusually tasty. Therefore, it can become the main even on the holiday table.

Composition on four - five portions:

• two boiled tongues;
• potatoes of the correct form - 300-400 grams;
• salt, black pepper - to taste;
• two cloves of garlic;
• sour cream - four to five spoons;
• water - one glass;
• refined vegetable oil - for greasing dishes.

Boiled meat cut into slices and pepper. Sprinkle the form for baking with butter and put the potatoes, cut into round slices. Salt If desired, sprinkle potatoes with dry spices. Put the tongue on top and add the chopped garlic. Sour cream, diluted with water, pour the products. Cover dishes with food foil and send to the oven for one hour. Roasting temperature - 190 degrees. After 60 minutes, remove the foil. Leave in the oven for another half an hour.

Composition:

• boiled tongue - 300 grams;
• flour - one glass;
• eggs - two pieces;
• salt - pinch;
• vegetable oil - for frying;
• black pepper - one pinch.

To prepare batter you need to mix eggs, salt and pepper, and then gradually introduce the flour. Mix all ingredients thoroughly. Boiled tongue cut into slices about half a centimeter thick. Thoroughly dip the meat in a batter and put it on a preheated pan. Fry until crusty, it will take about three minutes. Turn and fry a couple more minutes. Serve with vegetable garnish.

Barbecue is very easy to make on the grill, it will take quite a bit of time, since it uses boiled meat. This is a very simple recipe, for which you will need boiled tongue, eggplant and salt.

Boiled tongue should be cut into slices, and eggplants - thin rings. Eggplant a little salt. String on tongue and eggplant alternately on skewers, roast on strong coals for about twenty minutes.

How to cook pork tongue, see the next video.