Pork tongue is an 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 the 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 product is considered dietary. The beneficial properties and pleasant taste of pork tongue at a relatively low cost have made it one of the most popular food products, and many housewives know several ways to cook pork tongue so that it turns out tasty, fragrant 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 take on this task. Fortunately, these secrets are known to most cooks, and they do not keep them a secret.

• If you are going to use pork tongue for hot or cold appetizers, and not as an addition to minced meat, it is better to opt for a product that has not been frozen. A frozen tongue can only be purchased if you are sure that it has not been thawed and re-frozen. The fact is that this process negatively affects the useful 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.
• Before cooking, the pork tongue must be thoroughly washed. 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. After soaking, it will be easier to wash the tongue, but in this case it is better to use a brush.
• The first broth 15 minutes after the start of cooking, it is recommended to drain and cook the tongue already in clean water. Then the finished broth will be clearer and tastier, it can be used to make soups.
• When cooking the tongue, add roots and spices to the broth, even if you do not plan to use it in the future. They will add flavor and additional flavor notes to the tongue itself.
• To make the pork tongue juicy, you can salt it only 30–40 minutes before it is ready.
• The tongue must be peeled. It will be easier to do this if, after cooking, immerse the tongue for 5-10 minutes in ice water.
• 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 boiled for about an hour and a half, sometimes a little longer. The tongue of an adult animal weighing about 500 g needs to be boiled for about 2.5 hours. 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 the 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, fill it with cold water, leave for an hour. Remove and thoroughly wash the offal under running water. Put on the bottom of the pot.
• Pour the tongue with cool water, put on fire. Bring to a boil over low heat and simmer for 15 minutes.
• Remove the tongue from the broth. Pour out the broth, rinse the pan and fill with fresh hot water.
• Put your tongue in a bowl. Put it back on the stove again. Bring to a boil. Boil for 15 minutes, removing the resulting foam.
• Peel the carrots and celery root. Cut into large pieces and put in a pan in which the pork tongue is cooked.
• In the same pan, put the onion peeled from the top layer of the husk, bay leaves, pepper.
• Boil the tongue over low heat for 2 hours.
• Fill a deep bowl or saucepan with ice water. Put your tongue in it. Wait 10 minutes.
• Remove the tongue from the cold water, clean and return to the broth in which it was boiled.
• Salt the broth, bring to a boil. Boil the tongue for another 15 minutes.
• Remove the cooked pork tongue, let it drain, cool and cut in a way that is suitable for preparing your chosen dish.

Cooking a tongue in a pan is not difficult, but it is a long process. In this case, all the time you need to monitor the level of water in the pan, periodically add it. Therefore, many housewives prefer to boil the 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 the vegetables, cut the onion and carrot into 4 parts, put in a slow cooker to the tongue.
• Add the garlic cloves to the slow cooker 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.
• Replace the lid and continue cooking for another half an hour in the same mode. Before starting the multicooker, make sure that there is enough water in the bowl.
• Remove the tongue from the multicooker and lower it into a container of cold water.
• After 10 minutes, remove the boiled tongue, clean and refrigerate.

Boiled tongue can be served as a main snack or used to prepare salads, aspic, and other dishes. If you are going to serve a 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;
• herbs, salt - to taste.

Cooking method:

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

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 in the oven with slices

• 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 it into small cubes.
• Fry the onion in boiling oil until it turns golden.
• Grease a baking dish and place the tongue slices in it.
• Coat your tongue with fried onions.
• Using a coffee grinder or blender, grind walnut kernels, mix with sour cream. If desired, add a little pepper and salt to this mixture, mix.
• Pour the tongue slices with sour cream-nut sauce.
• 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 appetizer. It will be equally delicious both hot and cold. A hot appetizer is best served with a side dish. Vegetable stew is wonderful for this role.

Jellied pork tongue

• 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 clean 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, salt to taste.
• Hard boil chicken eggs.
• Remove the boiled tongue from the broth, place for 10 minutes in cold water, peel.
• Strain the broth.
• Add gelatin to the broth, stir until it dissolves completely.
• Peel the eggs and cut them into pretty circles.
• Cut the carrot into small cubes.
• Cool the tongue, cut into cubes or straws.
• Pour a little broth into the bottom of silicone molds, put them in the refrigerator for 10 minutes.
• Put an egg in each mold.
• Mix tongue, green peas and carrots. Divide this mixture into molds.
• Fill with broth to the brim.
• Put the molds with aspic in the cold for 6 hours.
• Carefully remove the filling from the molds and arrange on plates.

Pork tongue aspic 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 a pig's tongue

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

Cooking method:

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

Serve 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 - as needed;
• cheese - 100 g.

Cooking method:

• Boil the tongue, peel, cut into thin slices.
• Peel the boiled potatoes, cut into circles.
• Cut the onion into rings or half rings, depending on the size of the onions.
• Grease a baking sheet with oil. Put onions on it, then potatoes. Lay the tongue slices on top of the potatoes.
• Lubricate the tongue with mayonnaise.
• Grate the cheese and sprinkle over 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 prepare any additional side dish for it.

Pork tongue, if cooked correctly, is tender, juicy, fragrant. It is delicious on its own, but is often used as an ingredient in delicious and filling dishes. Many of the tongue-based snacks are so appetizing and tasty that they are not ashamed to put on the festive table. The main task is to boil the tongue. Then it will be easy and pleasant to cook it.

Since ancient times, meat has been the most popular component of the daily human diet. Pork is one of the most common types of meat. Pork contains a significant amount of zinc, iron, amino acids, vitamin B (especially B12). Pork proteins are closest to natural proteins. Due to its useful components, pork is considered an indispensable product that helps reduce the risk of cardiovascular diseases and promote physical health. Red meat is considered useful, because it has less cholesterol than chicken or beef. In addition, this type of meat contains myoglobin, which is responsible for the movement of oxygen through the muscles.

Pork tongue is considered an offal of the first category. In terms of nutritional value, this delicacy is second only to meat of the first grade. The weight of one pork tongue varies from 250 to 450 grams. It has a delicate structure and pleasant taste, so this product is in stable demand.

The composition and calorie content of pork tongue

One hundred grams of the product contains 65.1 mg of water, 50 mg of cholesterol, 5.1 mg of saturated fatty acids and 1 g of ash.

Pork tongue is a supplier of such valuable biologically active substances as B vitamins, vitamins E and PP, potassium, calcium, sodium, manganese, iron, cobalt.

The calorie content of pork tongue is 208 kcal per hundred grams of product. Of these, proteins account for 34 kcal, fats - 115 kcal, carbohydrates - 59 kcal. This composition provides 10% of the required calories from the daily requirement.

The benefits of pork tongue

The benefit of pork tongue is not only that it acts as an excellent source of biologically active substances, but also that this delicacy is also a valuable supplier of protein to the human body. The language is indicated for use by adolescents in a period of active growth, athletes, people who have suffered severe injuries. Properly cooked tongue is also great for baby food. The benefits of pork tongue for people suffering from anemia, kidney disease, infectious diseases, as well as after frostbite and burns are undeniable.

Pork harm

Since the tongue contains a large amount of cholesterol, it is contraindicated in atherosclerosis. In the human body, the fat of this product is converted into cholesterol. And cholesterol, as you know, contributes to the appearance of fatty plaques and increases the risk of heart attack and stroke. The use of pork tongue is also contraindicated in liver diseases, as well as in cholecystitis and gastritis. Pork, including the tongue, contains a significant amount of histamine, which provokes various allergic reactions, often leading to the development of eczema, dermatitis, phlegnos, abscesses, as well as thrombophlebitis and appendicitis.

How to cook pork tongue

There are many recipes for pork tongue dishes. These are mainly cold appetizers, aspic, salads. However, those who follow the figure should not abuse this product. The high calorie content of pork tongue contributes to the appearance of unwanted extra pounds.

Before boiling, this delicacy is soaked in water, since the skin is very difficult to remove from it when raw. Pork tongue has a specific taste, so it is very important to cook it properly. The tongue is boiled under a tightly closed lid for about three hours, with the addition of parsley root, bay leaf and onion. The resulting broth is called ram. Ram is very nutritious and healthy. At the same time, every half an hour they change the water for cooking. After boiling, the finished product is dipped in cold water for a few seconds until it is partially cooled, and then the skin is removed. Ram can be strained through cheesecloth and stored in the refrigerator. Pork tongue is best served with grated horseradish and vinegar.

Boiled tongue can be used in various salads, added to mushrooms and asparagus, or used to make meat rolls or homemade sausages. Ram can also be used to make aspic, homemade noodles and other dishes.

If the tongue is baked in a bag or foil, then it is cleaned only after complete cooking. After baking, having slightly cooled the tongue, remove the skin from it.

The skin is very easily removed from the smoked delicacy. If the skin is poorly removed, then the tongue has not yet boiled enough.

Video from YouTube on the topic of the article:

No matter how nutritionists around the world protest, trying to prove that pork does more harm than good, in spite of everything, it remains the most common meat today. A special niche among pork delicacies is occupied by the tongue. This part of the carcass of a pig belongs to the by-products of category I, and is not inferior in taste and nutritional value to meat of the highest grade. People love dishes with this useful component for its delicate, mild taste and satiety. However, it will be useful for every gourmet to figure out what the benefits and harms of the pork tongue are.

The composition and calorie content of pork tongue

The calorie content of pork tongue per 100 g is 303 Kcal, which is approximately 22% of the daily requirement. The 100 gram serving also contains:

• 27 g of proteins;
• 22 g fat;
• 55 g of water.

Comment! Boiled tongue does not contain carbohydrates and dietary fiber.

Vitamins:

• B1 - 0.2 mg;
• B2 - 0.4 mg;
• B6 - 0.6 mg;
• B9 - 5.5 mcg;
• B12 - 1.5 mcg;
• E-1.7 mg;
• PP - 9.4 mg;
• Niacin - 5.1 mg.

Macro and micronutrients:

• potassium, K - 109 mg;
• calcium, Ca - 15 mg;
• magnesium, Mg - 29 mg;
• sodium, Na - 74 mg;
• sulfur, S - 262 mg;
• phosphorus, Ph - 212 mg;
• iron, Fe - 4.3 mg;
• cobalt, Co - 5.5 μg;
• manganese, Mn - 0.03 mg.

• cholesterol - 92.5 mg;
• saturated fatty acids - 9.4 g.

Useful properties of pork tongue

Useful properties are rich in vitamins and minerals composition. If 2 - 3 times a week to eat pork tongue dishes, the state of immunity and resistance to various viruses and infections will significantly improve. This can significantly reduce the risk of getting such a pathology as anemia, since B vitamins are involved in the process of hematopoiesis. Cobalamin (B12) has a useful property to improve the condition of the skin and mucous membranes. Vitamin B12 also plays a key role in metabolism and amino acid formation. Protein of animal origin has a useful property to suppress the feeling of hunger for a long time, as it contains a large amount of protein and is quickly absorbed by the stomach. With a diet, this property of the pork tongue is simply irreplaceable.

Comment! A 100-gram serving is able to satisfy a person's daily need for zinc.

Is it possible to eat pork tongue for pregnant and lactating women

The opinions of nutritionists about the introduction of pork tongue into the diet during pregnancy and breastfeeding differ. On the one hand, it is beneficial, as it has a high content of useful macro- and microelements, which favorably affects the condition of the bone, muscle and other systems of a pregnant woman. In addition, a woman experiences a double load during childbearing, which often leads to anemia. The benefit of this type of by-product lies in the ability to reduce the risk of developing this pathology, since the vitamins contained in it are involved in hematopoiesis. Pork tongue is also useful for a nursing mother, as its high nutritional value contributes to the production of milk and improves its quality. On the other hand, it can provoke an allergic reaction, which can harm the health of both mother and child.

Is it possible to give a child pork tongue

It is recommended for children to introduce offal into complementary foods, which include pork tongue, from the age of 3 years. Puree from it turns out tender, contains little connective tissue and a large amount of protein, is easily digested by the child's stomach and has a high nutritional value. However, before introducing a new type of meat into the diet of a child, it is necessary to consult a pediatrician.

A warning! The introduction of the tongue into the diet of a child under 3 years of age will harm the health of the baby.

Is pork tongue good for diabetes?

People suffering from a disease such as diabetes mellitus should give preference to the second when choosing between pork and beef tongues. This is due to the low cholesterol content in comparison with pork, which is harmful to a diabetic patient. However, both types of offal contain almost the same amount of vitamin B12 and B6, which is useful for diabetics. The lack of these vitamins significantly impairs the sensitivity of insulin receptors.

Pork tongue for pancreatitis and stomach ulcers

People with diseases of the gastrointestinal tract, such as:

• gastritis,
• pancreatitis;
• ulcer,

It is contraindicated to eat this type of meat because of the high content of cholesterol.

This can be harmful to health and provoke a number of negative consequences:

• the formation of plaques in the vessels;
• increased risk of stroke and heart attack.

How to clean a pig's tongue

Initially, it is necessary to soak it in warm water for 2-2.5 hours, then thoroughly clean it with a metal brush or a hard sponge and rinse with water. Since it is easier to remove the skin from a boiled tongue, you need to dip it in boiling water for 5 minutes, then abruptly place it in a container of cold water. A sharp temperature drop makes it easier to separate the skin from the meat.

After the skin is removed, it is necessary to cook it until cooked.

Description with a visual demonstration of cleaning the pork tongue in the video:

How and how much to cook pork tongue until tender

The weight of the organ is from 250 to 400 g. There are no coarse fibers in the composition of its meat, due to which the product is perfectly digested and absorbed by the body

However, in order for the finished pork tongue to turn out soft, juicy and tender, it must be boiled for 1.5 to 3 hours. Such a large time variation is explained by the fact that the age of the pig directly affects the duration of this process. The younger the pig, the less time it takes to boil the tongue, and, conversely, it will take more time to boil the tongue of a mature pig.

Pork tongue recipes

Properly processed and boiled tongue in itself is already a full and tasty meal. However, there are many recipes using this meat. Due to the lack of intercellular fluid and connective tissue in it, consisting of collagen fibers, which have the ability to thicken when boiled, the delicacy retains a soft and tender texture after cooking.

Salad with pork tongue

This hearty salad is distinguished by a successful combination of ingredients that complement each other and against which the taste of pork tongue opens up in a completely new way.

Ingredients:

• pork tongue - 1 pc.;
• chicken eggs - 4 pcs.;
• pickled - cucumbers-3 pcs.;
• champignons - 150 g;
• hard cheese - 150 g;
• Greek yogurt for dressing to taste.

Cooking:

1. Clean the product, boil and cool.
2. Cut the tongue, cucumbers and eggs.
3. Cut fresh champignons and fry until golden in vegetable oil.
4. Place all components in a container, season with yogurt or mayonnaise and mix.
5. Grate the cheese on a coarse grater, add to the salad and mix again.
6. You can decorate the food with herbs if you wish.

Jellied pork tongue

To prepare a healthy and tasty snack loved by many, you do not need to be the owner of outstanding culinary talents. Aspic is prepared in a matter of minutes and will be an excellent option for treats on the festive table.

Ingredients:

• pork tongue - 1 pc.;
• carrots - 1 pc.;
• celery - 1 root;
• water - 400 ml;
• salt - to taste;
• black pepper - 3 - 4 peas;
• a bunch of greens;
• gelatin.

Cooking:

1. Boil the ingredients.
2. Cool and cut into pieces.
3. Strain the broth and bring to a boil.
4. Prepare gelatin broth (soak a bag of gelatin in water and leave for 10-15 minutes) and add it to the main broth.
5. Place the chopped components evenly in a deep bowl and pour over the slightly cooled broth.
6. Sprinkle with herbs and pepper on top, place in the refrigerator for 3-4 hours.

Harm of the pig tongue and contraindications

In addition to the benefits, boiled pork tongue can also be harmful. It's all about the high amount of cholesterol in its composition. In this regard, it is not recommended to use it for people suffering from diseases such as:

• gastrointestinal problems (pancreatitis, gastritis, stomach ulcer);
• atherosclerosis;
• liver disease;
• allergy.

Comment! Pork tongue can be replaced with beef. Despite the fact that they are similar in terms of the amount of useful substances, beef contains less fat and has the property not to cause allergies.

How to choose and store pork tongue

When choosing, you need to pay attention to the skin. A sign of freshness will be a pale pink or red color. To the touch - moderate density without seals, knots and darkening. The cooled product can be stored at a temperature of 0 to -15 ° C for no more than 24 hours, boiled - in a tightly closed container for no more than 72 hours. After freezing, the product will retain its benefits in the freezer for no more than a month. However, before freezing, it must be thoroughly cleaned, cut into small pieces and placed in a special freezer bag. To preserve all the useful properties, it is better to defrost it on the bottom shelf of the refrigerator.

Conclusion

The answer to the question, what are the benefits and harms of pork tongue, depends on the conditions for the proper preparation and use of this product. Subject to all recommendations and taking into account contraindications, the benefits of the delicacy for the human body are obvious. Today, with the help of the Internet, you can find a large number of tasty and healthy recipes for its preparation: experiment - and each time a healthy and nutritious delicacy will reveal its new flavors!

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Pork tongue is cooked - in a saucepan and 20 minutes in a pressure cooker. Piglet's tongue - - in a saucepan and 15 minutes in a pressure cooker.

How to cook pork tongue

Rinse the pork tongue, brush it, cut off the fat and salivary glands. Pour water into a saucepan, put on fire. Put the tongue in boiled water and cook it for 1.5-2 hours. Then rinse the tongue with cold water and remove the skin from the pork tongue.

The weight of the pork tongue before cooking is approximately 220-300 grams

The skin of the pork tongue can be easily removed by rinsing the tongue in cold water. During cooking, the pork tongue is boiled down by about 2 times.

Spices for pork tongue
Like any offal, pork tongue loves spices when cooked. When cooking pork tongue, you can add peppercorns, garlic, peeled onions and carrots.

When to salt the pork tongue when cooking?
Salt at the beginning of cooking.

Calorie boiled pork tongue
208 kcal.

Garnish 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 easy it is to clean a pig's tongue
Rinse the pork tongue after it is cooked with cold water - clean the cooled tongue with a knife, removing the whitish skin. If you do not rinse the tongue with cold water or tighten with cleaning, the skin will have to be torn off along with the tender fleshy part.

How to cook pork tongue for a child
Pork tongue can be offered to a child when he reaches 1 year. However, due to the relative fat content of pork tongue, parents usually prefer beef tongue. When cooking the child's tongue, increase the time by half an hour.

The price of pork tongue
From 500 rubles / 1 kilogram (average in Moscow as of June 2019).

Softness Secrets Most often, the pork tongue needs to be boiled for a snack or salad, so it is very important to boil the tongue correctly. The most important thing is that the tongue should be soft, which is why it is boiled for so long. To make the pork tongue so soft that it melts in your mouth, it is enough to follow a couple of rules: before cooking, fill it with ice water for 1-2 hours, and at the beginning of cooking, as soon as the water in the pan boils for 15 minutes, change the water to cold - and finish boil in it. Add salt at the very end of cooking or salt dishes with tongue directly. After cooking, immediately pour over the tongue with ice water - a sharp change in temperature will give even greater softness.

Boiled pork tongue salad

Products

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 cheese on a grater. Put cucumbers, tongue, eggs, cheese in layers. Then again - cucumbers, tongue, eggs, cheese.

Sandwiches with boiled tongue

Products
Boiled tongue - 300-400 grams (this is half a kilo of raw), 1 large carrot, onion, a third of a loaf of white bread, greens and seasonings - to taste.

Boiled Tongue Sandwich Recipe
40 minutes before the end of the cooking of 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

Products for pork tongue
Pork tongue - 3 pieces
Carrot - 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 the pork tongues, the water should cover the tongues by 2 centimeters. When cooking the tongue, remove the foam. 1 hour after boiling, add peeled carrots and onions, salt, parsley 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.

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.
Pour the bottom of the dish for the jellied tongue with broth for a couple of centimeters and cool in the refrigerator for 2 hours until it hardens. Put, decorating, sliced ​​​​carrots, peas and parsley on a frozen broth. Then lay out the tongue and pour strained broth. In the refrigerator, pork tongue filler will freeze for no more than a day.

Serve aspic pork tongue with lettuce, sour cream, mustard, pickled ginger, horseradish, fresh vegetables.
Calorie jellied pork tongue- 180 kcal.

Pork tongue in a slow cooker

Products for cooking pork tongue
Pork tongue - 3 pieces
Carrot - 1 small
Onion - 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 pour water with a margin of 2 centimeters. Peel the onions and carrots, add to the slow cooker. Set the multicooker to the "Extinguishing" mode, time - 1 hour. Then add salt and spices to the tongue. Boil the tongue for another half hour. After cooking, pour the tongue with cold water, clean it. Cut the tongue, serve with mustard or horseradish. Also, pork tongue cooked in a slow cooker can be used in the preparation of salads.

All about language cooking

Author/editor - Delicious and light pork tongue

Although beef tongue is considered to be a more popular product, pork tongue is no less an excellent option for preparing a wide variety of dishes - from aspic to salads and soups. It turns out to be just as tasty, appetizing and fragrant, so the opinion is absolutely true that pork tongue is also a delicacy product, like beef.

With proper preparation, the pork tongue turns out to be very tender, fragrant, literally melting in your mouth. Gourmets especially appreciate that part of it, which is the thickest, but the whole tongue has a soft and delicate texture. It is important that with such wonderful taste properties, it is also low-calorie - it is a real dietary product that can be eaten by anyone who watches their weight: 100 g of the tongue contains about 210 kcal. Even in the children's menu, it can be included quite confidently - this light product does not contain coarse fibers and is perfectly absorbed by the children's body.

The weight of the pork tongue, as a rule, is 250-400 grams.

And pork tongue is a very useful product. It contains vitamins of groups B, PP, E, many biologically active substances, phosphorus, sodium, copper, potassium, magnesium, and due to the high content of calcium and iron, it is very useful for pregnant, lactating women and children.

One of the important substances contained in pork tongue is lecithin - a substance necessary for the normal functioning of the nervous system and brain cells, as well as one of the main materials of the liver (50% of the liver consists of this substance). The body needs lecithin to renew damaged cells as a building material. In addition, it is lecithin that is the main vehicle that delivers vitamins, nutrients and drugs to cells. But that's not all: lecithin is also a powerful antioxidant that prevents the formation of highly toxic free radicals.

Obviously, pork tongue can and should be included in your diet for everyone who monitors their weight, but not to the detriment of health. This is a wonderful product that combines the most excellent properties: excellent taste characteristics, lightness and low calorie content, and at the same time nutritional value.

Cooking pork tongue

Like beef tongue, pork tongue must be boiled before cooking any dishes. Everything is done according to the same principle: the tongue is placed in boiling water, boiled with the addition of spices and seasonings for 1.5-3 hours, depending on the size and age, then placed in cold water and cleaned of the skin.

If you soak the pork tongue in cold water for 2-3 hours before cooking, it will turn out to be more tender, and the skin from the tongue will be easier to clean.

Each stage of cooking the pork tongue has its own characteristics: for example, before cooking, the skin can still be cut off from it, but it should be borne in mind that along with it you will also cut off some of the tasty meat. Another nuance is that when cooking the tongue, a strong boil should not be allowed, because. this can adversely affect the taste of the product - cover with a lid, make sure that the broth only slightly boils.

When cooking pork tongue, it is better not to add salt - only spices and seasonings. The tongue is salted after the skin is removed, or already in the dish that is being prepared with it. However, salt is often added.

What can be cooked from pork tongue

Jellied recipes for dishes from pork tongue are far from limited. From it you can make a lot of delicious and mouth-watering dishes, both festive and everyday.

The easiest way to cook pork tongue: boil it with fragrant spices and serve it as cold cuts - in this version it is always considered a delicacy snack.

Traditionally in Russia, the tongue was boiled with an onion head, parsley or celery root, bay leaf, and then served with vinegar and grated horseradish. Today, a similar appetizer is served with grated horseradish and mustard.

The boiled tongue can be served directly in this boiled form, as well as fried (including breaded), baked, stewed, added to any meat salads (just replace the meat in your favorite salad with the tongue - it will be very tasty!), You can do it with it delicious aspic, homemade sausage or meat rolls. Having prepared the tongue in any of the ways, you can simply garnish it with pasta, mashed potatoes or stewed vegetables - you get a delicious and healthy lunch or dinner.

Pork tongue goes very well with mushrooms and asparagus.

A famous delicacy is baked pork tongue.

Recipe for baked pork tongue

You will need: 600 g of pork tongue, 500 g of canned white beans, 50 g of butter, 2 g of fresh thyme / thyme, 2 g of a mixture of Italian herbs, 2 bay leaves, ½ tbsp. pink pepper, a pinch of salt.

How to cook baked pork tongue. Rinse the tongues, put in boiling water, boil for 5 minutes, drain the water, put in clean boiling water, add 8 pink peppercorns, laurel, salt and boil for 1.5 hours over medium heat. Put the tongues in cold water for 1 minute, clean under running cold water, cut into plastics 0.5 cm thick. Lubricate the baking dish with butter, lay the plastics of the tongue on top of each other, put thyme, diced or striped butter on top, salt with salt and herbs, bake in an oven preheated to 150 degrees for 15 minutes. Serve with a side dish of reheated canned or home-cooked white beans, drizzled with the baked butter sauce.

A delicious dish can be prepared if you bake the tongue not on your own, but with vegetables.

Pork tongue casserole recipe

You will need: pork tongues, potatoes, onions, spices to taste, sour cream / mayonnaise, cheese.

How to cook pork tongue casserole. Boil the potatoes until half cooked, cut into thin circles and put on the bottom of the mold, put onion rings on top, boiled peeled tongue cut into circles, coat with sour cream / mayonnaise, sprinkle everything with cheese on top and bake in an oven preheated to medium temperature for 20-30 minutes.

Of course, the most famous dish from the language is aspic. Many inexperienced chefs often hesitate to cook it - and in vain, because it is actually quite simple!

Recipe for pork tongue aspic

You will need: pork tongue, boiled eggs, vegetables (cucumbers, carrots, sweet peppers, etc.), herbs, bay leaf, celery / parsley root, gelatin, broth.

How to cook jellied tongue. After boiling the tongue with parsley root and laurel, peel, let cool, chop finely, put on a dish, garnish with chopped vegetables and a boiled egg, herbs. Combine the broth remaining after cooking with gelatin: from 20-25 g of gelatin you will get 2.5-3 cups of gelled broth. Strain the jelly and pour over the tongue, remove until it hardens in the cold.

If you pour the jelly in layers and let each layer harden, putting different vegetables and tongue in it in front of these layers, it will turn out even more beautiful! If you still don’t dare to cook aspic from the tongue, try starting with such a simple dish.

Breaded pork tongue recipe

You will need: 500 g pork tongue, 1 egg, breadcrumbs, mustard, flour, soy sauce, ground black pepper, spices to taste.

How to cook breaded pork tongue. Peel the tongue boiled with seasonings, cut into medium slices, grease each side with mustard and breaded in flour mixed with dry spices. Next, dip each piece of tongue in a beaten egg mixed with soy sauce, roll in breadcrumbs and immediately fry in a pan with oil until browned.

You can even cook pastries from the tongue, try this dish:

Recipe for pork tongue and mushroom pie

You will need: ready-made puff pastry, pork tongue, mushrooms, onions, mayonnaise / sour cream, pepper, salt.

How to make a tongue pie. Boil the tongue, peel, cut into strips. Finely chop the onion and chop the mushrooms, fry them together in a pan with butter, mix with the tongue, adding mayonnaise or sour cream, pepper and salt. Divide the dough into 3 parts, roll each according to the size of the mold, lay out one part with the first layer, grease with mayonnaise, lay out half of the filling, cover with a second layer of dough on top, grease with mayonnaise again, put the remaining mixture with the tongue, cover with a third layer of dough, coat the pie with mayonnaise on top , sprinkle with dough crumbs, sprinkle with grated cheese before serving.

Of course, you can cook a lot of salads with pork tongue. For example, like this:

Pork tongue salad recipe with pineapple

You will need: 300 g of boiled pork tongue, 150 g of hard cheese, 3 cups of canned pineapple, 1 bell pepper, 1 clove of garlic, pomegranate seeds, pepper, salt, mayonnaise / natural yogurt.

How to cook salad with pineapple and tongue. Cut the tongue into strips, also cut the cheese, peppers, pineapples, garlic through the press. Combine the prepared ingredients by adding pomegranate seeds, mayonnaise, pepper, salt, mix, serve in separate salad bowls, garnish with herbs.

It turns out very tasty and such a stewed tongue:

Recipe for stewed pork tongue

You will need: 10 g of green onion feathers, 2 bay leaves, 1 pork tongue, a clove of garlic, a sprig of parsley and rosemary, ½ medium carrot, black pepper, salt.

How to cook stewed pork tongue. After adding laurel, pepper, salt, boil the tongue for 40 minutes, peel, cut into circles 1 cm thick, at the bottom of the container in which the dish will be stewed (it is better to take a small round shape), put a clove of garlic cut in half. Cut the carrots into 0.5 cm circles, lay them in a circle, alternating with the tongue, lay rosemary, onion feathers, parsley on top, pour in the broth remaining from cooking the tongue, simmer over low heat for 40 minutes.

You can give a lot more recipes for delicious dishes, and especially pork tongue appetizers, but it’s better to just start cooking them for the joy of the whole family!

The subtleties of cooking pork tongue

Removing the skin is the most difficult stage in the preparation of pork tongue. The trick lies in the combination of different temperatures: the skin will be best removed under a stream of cold water from a still hot (but not burning hands) tongue, which, after boiling, was immersed in cold water for a few seconds. To start removing the skin from the tongue, pry it at the base of the tongue with a knife and gently pull.
If the skin is poorly removed from the tongue, make shallow incisions along it and remove the skin in parts.
If the skin is removed from the tongue poorly, this may indicate that the tongue has not yet been cooked.
Salted pork tongue is soaked in cold water for 8-10 hours before cooking, boiled without salt.
Before cooking, the tongue soaked in water should be cleaned with a brush under running water.
You can make the tongue even more delicious like this: after boiling and cleaning the tongue, put it back into the broth and leave to cool, pressing down lightly with a load - the cut will turn out even more beautiful.
A more prepared tongue for cooking can be bought in retail chains, and those bought on the market usually need to be cleaned of sublingual and muscle tissue, fat, blood, lymph nodes, etc.
Many housewives prefer to cook the tongue using the “two broth” technology: the tongue is put into boiling water, brought to a boil again, boiled for 10-15 minutes and drained, the tongue is washed with running water, poured with clean boiling water and spices are added, and on this second broth the tongue is already cooked to readiness. This allows you to remove harmful substances and a specific smell, if any.
If you have boiled the tongue and started to remove the skin, but it is not removed well, then it should be boiled: in the form in which it is, put it back into the broth and boil it until tender.
The best cooking method, according to many housewives: boil the tongue until cooked without salt and spices, remove the skin and put it back into the broth, salt and add spices, boil for another 20-30 minutes. Such a tongue is believed to be more fragrant and tender.