Make delicious pork tongue with your own hands. How and for how long to cook pork tongue? Hot pork tongue dishes: recipes

As many famous culinary specialists, chefs of the world, as well as ordinary housewives have successfully noticed, tongue (whether beef or pork) in any version will be an excellent appetizer. It goes well with most foods. That is why it is so often used in salads and pickled vegetable cocktails. And just eating the most ordinary bread and a slice of boiled tongue is already a pleasure.

In a word, language is a delicacy that is impossible not to love. But not every cook likes to cook it. The whole problem is in the process of preparing this very product. And it should be noted that cleaning a pork tongue is not an easy or pleasant task.

Clean pork tongue follows special rules. Firstly, this must be done under running cold water. Water will allow you to hold the hot tongue in your hands and not get burned, and will also make the cleaning itself a little easier. Secondly, the ease of cleaning will depend on the pre-cooking time. The cooking time depends on the age of the pig to which this same tongue previously belonged. The older the pig was, the longer the tongue should be cooked. Thirdly, do not be lazy and after cleaning, boil your tongue in new water. Don't worry that the broth won't be rich or tasteless. Not at all.

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

Cooking steps:

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. Cucumbers are first 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 coated 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.

Both pork and beef tongues are considered delicate meats, although these most tender parts of carcasses are just offal, but they are classified in the first category. Culinary gurus give preference to beef, and there is an aesthetic component to this preference.

How is pork tongue different from beef tongue?

Easy to distinguish by eye: Cows are much larger than pigs, so the difference in the size of any body part is obvious. The weight of beef tongue ranges from eight hundred grams to two and a half kilograms, while pork tongue is much lighter. The largest is no more than five hundred grams.

Beef tongue is large, so it is easier to cut it into elegant thin slices for aspic or assorted meats. Many housewives have found a compromise option for preparing dishes for the home table - they cut a relatively small pork tongue not across, but along the grain, which turns out quite successfully. All gourmets agree that the tastiest part of the tongue is the thickest, the one located at the base. Although there are no coarse fibers in any of its fragments. In addition, pork tongue is easier to cook. Its cooking time is less than an hour.

Beef takes much longer to cook, almost three hours. The tongue is the least calorie part of the pork carcass; one hundred grams contains only 210 kcal, while the average calorie content of pork is about 280.

The tongue is a special part of the carcass, do not forget about this when choosing the most tender meat. According to research by nutritionists, it is in it that there is a high concentration of negative substances: antibodies, traces of the breakdown of hormonal drugs and antibiotics. For this reason, meat that has passed the inspection of sanitary services is preferable, despite the total popularity of farm products from private producers.

High-quality beef tongue can be classified as a dietary product; its use is contraindicated only in case of individual intolerance. With pork, everything is not so simple, we are talking about both benefits and restrictions.

Pros and cons

Pork tongue also has undeniable advantages. 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 value. There is almost the same amount of fat - about a quarter of the daily requirement. The composition also includes vitamins of groups PP, E, B. As well as iron, calcium, potassium, magnesium, manganese, copper and phosphorus.

A diet containing pork tongue is indicated for certain categories of people.

During active growth of the body. Children and teenagers.
During intense physical activity. Athletes and people involved in heavy physical labor.
With iron deficiency. People suffering from anemia.
During the recovery period. After infectious diseases, burns and frostbite.

Not without some disadvantages.

Pork tongue has a lot of fat - about 70%. Therefore, if you have atherosclerosis, eating pork tongue is strictly not recommended. This product is contraindicated for people who have problems with the liver, gall bladder, or excess weight. Histamine contained in pork tongue dishes can cause allergic reactions. Therefore, for starters, it is recommended that allergy sufferers try a small piece.
Doctors have different opinions regarding use during pregnancy and breastfeeding. It is also associated with a large number of allergens.

Cooking features

Regardless of what exactly you plan to cook from the tongue, when purchasing you need to pay attention to how it looks. The color of the meat should be pale pink on the surface and deep pink when cut. The tongue of sick animals and individuals that have died of natural causes may have a purple, white or yellow tint.

Pork tongue can be prepared in many ways, but it will take a little time to get it right first.

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

There is no need to leave frozen tongue at room temperature or try to speed up the process using hot water or a microwave. This is the only way to reduce damage to a minimum, so you can cook anything and it will be delicious.

Before cooking, pork tongue must be processed in a special way, which is somewhat different from the preparation of other types of meat. Professional chefs recommend scrubbing the surface thoroughly with a brush or clean scouring pad, removing any grease and larynx. After these procedures, place in cold water for about half an hour. Soaking helps get rid of harmful impurities and remaining dirt. After being removed from the water, the skin is thoroughly washed again. This must be done because the tongue is not cleaned of skin before cooking.

The tongue is placed in a deep saucepan, filled with cold water so that it completely covers it, and brought to a boil. Next, reduce the heat and simmer for fifteen minutes.

As it boils, you can add water, but only hot water, otherwise the meat will be tough. When cooking, some cooks recommend adding peppercorns, bay leaves, onions and carrots. Vegetables should be peeled, but not cut, so that they do not fall apart due to prolonged cooking. But this is not at all necessary, the natural taste of the meat is also good. Until fully cooked, the pork tongue is cooked for about an hour and a half, depending on its size. It should be salted about twenty minutes before the end of cooking. The meat is checked by piercing it with a fork: if it passes freely, then the tongue is ready.

Such long-term heat treatment is only necessary if the meat is intended for salads or snacks. If cooking is only the first part of the cooking process, for example, baking, then half an hour is quite enough.

Boiled pork tongue should be doused with cold water, this will make it easier to remove the skin. As it cools, it will be more and more difficult to get rid of the skin, but this task can be easily accomplished by placing the meat in boiling water again for just a few seconds.

It is boiled tongue that is the basis of many dishes, salads and snacks, the recipes for which you will learn below.

Recipes

During the Soviet era, tongue prepared in any of numerous ways was a desirable dish on the holiday table. In those years, jellied tongue was a decoration of restaurant menus; it was used for cold cuts, in which it occupied its rightful and honorable place. Language was a deficiency. Today it is not difficult to buy it; very exotic delicacies made from this type of meat have appeared on sale. Be sure to try the dried one, it is very tasty.

The easiest way to prepare it at home is to simply cook it properly, as indicated above. Tongue seasoned with horseradish is a classic dish of Russian cuisine. It can be served for dinner with a side dish of fresh or boiled vegetables.

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

Light salad of wheat bread, tongue and apples

A simple and original recipe. The salad is prepared very quickly, provided that the tongue is already cooked.

Ingredients for three to four servings:

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

Cut the peeled tongue, peeled apple and bread into strips or cubes of equal size. The apple does not need to be peeled if its skin is not too thick. Add mayonnaise and mix. If desired, you can add a little garlic.

Pork tongue pate

Suitable for sandwiches, tartines, canapés. If desired, it can be served as a main dish in combination with fresh cucumbers and carrots, cut into strips.

Ingredients for five to six servings:

boiled tongue - one piece;
boiled egg - one chicken or several quail;
butter – 50 grams;
fresh herbs - to taste and desire (not a mandatory ingredient);
salt;
ground black pepper.

Boil the tongue, remove the skin and cut into cubes. Peel hard-boiled eggs and cut into slices. Wash the greens, dry them and finely chop them; for this it is better to use culinary scissors. Blend the prepared products until smooth, adding salt and ground pepper. You can use a meat grinder, but in this case the greens should be chopped especially carefully. The pate may seem a bit dry. In this case, add oil and mix again.

This snack will keep in the refrigerator for about a week. Can be used for breakfast.

Pickled cucumber and tongue salad

Ingredients for seven servings:

three boiled tongues;
pickled cucumbers - three or four, depending on 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 those who like it spicy, you can add just a little cayenne pepper.

Finely chop the tongue, cucumbers, onions and carrots. Add mayonnaise, salt and pepper, then mix thoroughly.

Stewed

Tongue stewed in sour cream is a dish that tastes incredibly delicate. Children love him very much, even the most capricious and picky ones. Especially in combination with mashed potatoes.

Ingredients for two servings:

one boiled pork tongue;
salt - to taste;
large juicy carrots;
two small onions;
butter - by eye, just a little bit;
sour cream - two tablespoons.

Cut the onions as finely as possible; many children do not like them, so during processing they should become as soft, transparent and invisible as possible. Grate the carrots on a coarse grater. Lightly fry the vegetables in a frying 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. Simmer covered for five minutes. Then add sour cream and keep on low heat for another five minutes. If the tongue was cooked with the addition of salt, then there is no need to add salt.

The dish is ready! It is suitable for babies aged one year and older.

Baked

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

Ingredients for four to five servings:

two boiled tongues;
regular shaped potatoes – 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 lubricating dishes.

Cut the boiled meat into slices and pepper. Sprinkle a baking dish with oil and lay out the potatoes, cut into round slices. Add salt. If desired, potatoes can be sprinkled with dry spices. Place pieces of tongue on top and add chopped garlic. Pour sour cream diluted with water over the food. Cover the dish with food foil and place in the oven for one hour. Baking temperature – 190 degrees. After 60 minutes, remove the foil. Leave in the oven for another half hour.

The delicate taste of this dish is achieved by the fact that sour cream completely saturates all its components. Can be served hot, but can also be served cold. The dish remains tasty even after cooling.

Fried in batter

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

To prepare the batter, you need to mix eggs, salt and pepper, and then gradually add flour. Mix all ingredients thoroughly. Cut the boiled tongue into slices about half a centimeter thick. Dip the meat thoroughly into the batter and place in a heated frying pan. Fry until crusty, this will take about three minutes. Turn over and cook for a couple more minutes. Serve with vegetable side dish.

Shashlik

Shish kebab is very easy to make on the grill; it will take very little time, since boiled meat is used. This is a very simple recipe for which you will need boiled tongue, eggplant and salt.

The boiled tongue should be cut into slices, and the eggplants into thin rings. Salt the eggplants a little. Thread pieces of tongue and eggplant alternately onto skewers and fry over high coals for about twenty minutes.

The eggplant can be replaced with tomatoes or onions, and the skewers can be replaced with a barbecue grill.

To learn how to cook pork tongue, watch the following video.

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 a little pressure. 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.

Pork tongue is one of the by-products with the most pleasant taste. Despite its light weight, dishes made from it are distinguished by their tenderness. This is due to the fact that a pig's tongue is not as hard and less muscular than that of a cow. As a result, it takes less time to prepare, and the taste and aroma are richer and more pleasant. There are a great many cooking recipes, but it’s worth starting with the simplest - boiled tongue.

Selection and preparation of offal

To prepare a delicious dish, you need to take a responsible approach to the choice of ingredients, especially the main ones. The pork delicacy must be chosen correctly so that it turns out soft, juicy and tender. Otherwise, instead of the expected dish, you will end up with something tough and unpleasant. When acquiring a language, you should follow a few simple rules.

It is better to opt for fresh, possibly pre-chilled tongue. The main advantage of such a product is that it can be prepared quickly, and the dish from it will be more tasty and aromatic.
When examining the tongue, special attention should be paid to the color. A quality product should have a bright pink base. If the color is too dark, you should refuse to purchase it, as this indicates not the first degree of freshness.
The pork tongue is also worth smelling. Its smell should be no different from fresh pork. Any other aromas should alert you. They may indicate poor quality.
A fresh tongue from a healthy pig should not weigh too much. It is often smaller than beef and weighs no more than 0.5 kg. Too large an offal may indicate a disease in the pig.

When the choice is made, the product is purchased and brought home, you can begin preparing it for cooking. Sometimes the question arises about the need to soak the tongue before boiling. And the only correct answer to it is that it needs to be soaked, as this makes the taste more delicate and pleasant. This should only be done in cold water.

When soaking, excess blood is removed, the specific smell of pig goes away, the meat fibers become softer, and the product is better cleaned. However, this procedure must be carried out correctly to obtain the desired result.

Preparation begins with trimming off excess fat from the offal. If there is, then pieces of the esophagus are cut off, and all films are necessarily cleaned off.
Afterwards, rinse your tongue under cold water. In this case, you should remove the mucus, which is easy to do with a regular knife.
Next, you need to pour water into a large container, always cold, and lower the purified product into it. You need to pour in enough water so that your tongue is completely immersed under it. Sometimes, if the offal is too contaminated with blood and other particles, you will have to change the water 2 or more times. Soaking time is 50-120 minutes.
After the soaking procedure, the tongue must be rinsed, and then you can start boiling.

Cooking time

The cooking time for the tongue can vary significantly depending on how the cooking process will take place. For example, in a saucepan, boiling the offal until tender can take 90-120 minutes. When cooking in a double boiler, it takes a long time to cook - for 120-180 minutes. The product is boiled more quickly in a multicooker in the “Stew” mode for one and a half hours. The fastest way to cook the product is in a pressure cooker (about 60-80 minutes).

To understand whether the tongue is boiled or not, just prick it with a fork. You can also insert a toothpick into the most fleshy area. If the items enter the product easily enough, and there is no blood oozing from the puncture sites, then it is definitely ready.

Frozen tongue is prepared in the same way as fresh tongue. The only difference is that it must be defrosted first.

Recipes for boiled tongue

As a rule, the easiest way to cook pork tongue yourself at home is to boil it in a saucepan, unpeeled. There are many recipes that allow you to make the offal soft. However, for all dishes the tongue must first be boiled.

To make it even tastier, boil it with the addition of various spices, including onions, bay leaves, allspice, and herbs. You can also add something to suit your taste. This will give the product a special taste and aroma. If you follow the specifics of preparing pork tongue, it will become an excellent base element for many dishes.

The offal can be boiled for slicing, which is served chilled. This dish can be a worthy decoration for a holiday table. The tongue is also good for preparing salads, jellied meats, jellied meats and many other delicacies. Most often, the classic recipe for boiling in a saucepan or pressure cooker is used to prepare offal.

In a saucepan

Cooking pork offal in a saucepan begins with the fact that after soaking the tongue is not cleaned, but simply taken out of the water.
The pan is filled with water, placed on the stove and brought to a boil. After this, the meat product is lowered into it.
After re-boiling occurs, it is necessary to remove the formed foam from the surface using a slotted spoon.
It is also worth immediately putting a number of seasonings into the boiling meat broth, including peeled onion, bay leaf, small carrots and parsley (root). You should not add salt so that the dish turns out more tender and the product is boiled in less time.

It is recommended to cook pork offal for as long as possible to make it softer. Of course, the cooking time will greatly depend on whether the pig was old or young. The pig's tongue will cook in just 90 minutes. If the pig was more than two years old, cooking will take at least 160-180 minutes. If you cook for less time, the product will turn out to be harsh.
It is best if the offal is cooked over low heat so that the bubbling of the water is weak. Too strong a boiling process will lead to the delicacy boiling down too much.
At the end of cooking, the product must be poured with cold water, and then the skin must be removed using a sharp knife.

Pork tongue turns out delicious if you boil it in a saucepan in two broths. This method seems complicated at first glance, but it allows you to give the dish an amazing flavor and significantly reduce the calorie content of the dish and the amount of bad cholesterol. Meat prepared according to this recipe turns out more tasty and rich.

To prepare you will need tongue, salt, bay leaf and dry clove buds.
After soaking and washing the tongue, it is placed in a pan of boiling water and cooked for 15-20 minutes.
Then the water is drained and the offal is washed with water.
Next, the meat is poured with boiling water and all the spices, including salt, are immediately added to it.
In this decoction it is necessary to boil the tongue until completely cooked.
After this, the delicacy is doused with cold water and the skin is removed. To make the cleansing process easier, you can make cuts along the tongue.

In a pressure cooker

First, the offal is soaked very well and then washed under water.
Next, add water to the pressure cooker, add meat, cover with a lid and cook for 15-20 minutes.
Then the product is removed and placed in well-chilled water for a couple of minutes.
It is necessary to remove the top skin from it.
The pressure cooker should be washed and filled with clean water, which should be brought to a boil and salted.
After this, the tongue is placed in a pressure cooker and various seasonings and aromatic additions are immediately added to the water. After closing the lid, the offal is cooked for 50-60 minutes. Cooking time depends greatly on the weight of the product.

Calorie content

In recipes of different nations, pork tongue is often used as the main ingredient. This is not surprising, since it has a number of useful properties. This product can have a positive effect on the functioning of the heart, blood vessels, liver, kidneys and many other organs. The by-product contains useful amino acids, microelements, and vitamins. Due to the fact that 100 grams of tongue contains 16 grams of protein and 15.9 grams of fat, it is recommended for use by athletes, as well as people with heavy physical work.

Of course, despite all the positive qualities of this product, it also has a number of contraindications. You should consume this offal in moderation to avoid stomach problems.

Properly prepared tongue turns into a delicacy that is easily digestible. It fills the body with useful substances and elements. The product is considered a dietary dish due to its low calorie content. So, 100 grams of fresh chilled offal contains only 200 kcal, and boiled - 170 kcal. To ensure that the finished tongue contains as few calories as possible, it is boiled in water to boil down the maximum amount of fat.

How to clean it after boiling?

Cleaning the tongue from the skin after boiling sometimes becomes a real torture for housewives. However, this can be avoided if you follow some tips. For example, after boiling, a hot tongue should be immediately immersed in cold water for a few minutes. This will make the cleaning process somewhat easier. After this, it is advisable to let the product cool slightly so as not to burn your fingers.

It is good to clean the meat from the whitish dense skin using a sharp knife. It is best to pry the skin in the most protruding part. If the skin is too difficult to remove, then it is worth boiling the tongue a little more, for example, for 10-30 minutes. Most often, the skin of a finished product that is boiled correctly is peeled off easily and fairly quickly, without the use of excessive force.

To clean the offal as efficiently as possible, you should place it on a cutting board and little by little scrape off all remaining skin with a knife.

After cleaning, you can make your tongue have a more beautiful shape. To do this, it should be placed under a load until it cools completely. This pressing makes it possible to make the offal homogeneous and does not spoil its delicate taste at all.

How to properly store the finished product?

In fact, preparing a product is only part of the story; you still need to be able to preserve it. For example, there are several ways to store a finished language. However, we must remember that boiled pork product cannot be stored in the refrigerator for longer than two days.

To do this, let the cleaned tongue cool well. Then it is wrapped in foil or placed in a plastic container, which must be tightly closed. This is necessary so that the product does not absorb foreign odors from the refrigerator. You can also store the tongue in the broth in which it was boiled.

Boiled tongue can also be preserved by freezing. Just before this, it is advisable to cut it into separate pieces (divide into portions) in order to take as much product as you need. With this storage method, it must be remembered that the finished product cannot be re-frozen.

It is best if freezing occurs very quickly. This is because when meat is frozen slowly, large ice crystals grow in it, causing the tissue to tear. As a result, when defrosting occurs, nutritious juices flow out through these gaps. Thus, the taste of meat deteriorates and its beneficial properties are reduced.

To learn how to boil and peel pork tongue, watch the following video.