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Flavourful, Crunchy Salt-Cured Pork Tongue
Rate this recipeSalt-cured pork tongue is a unique, tempting dish loved by many. Here's how to make flavourful, delightfully crunchy salt-cured pork tongue!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
4
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Pork tongue
1 kg
Water
2 l
Salt-curing spice mix
1 g
Shallots, ginger
1 piece
Implementation Steps
01
Prepare the pork tongue
Put 1 tablespoon salt, 1 shallot and 1 knob of ginger in a pot of water. Heat the water to about 80°C, then add the pork tongue and blanch for about 5 minutes.
Lift out the tongue, scrape off the white membrane with a knife and rinse in clean water.
Rub the tongue all over with 1 spoon salt, then rinse it again with water.
Put 1 tablespoon salt, 1 shallot and 1 knob of ginger in a pot of water. Heat the water to about 80°C, then add the pork tongue and blanch for about 5 minutes.
Lift out the tongue, scrape off the white membrane with a knife and rinse in clean water.
Rub the tongue all over with 1 spoon salt, then rinse it again with water.
02
Cure the pork tongue
Put 100 g salt-baked chicken spice mix and 2 litres water in a pot and stir well. Soak the pork tongue in it for 3 hours.
Then bring to the boil and simmer over medium heat for about 15 minutes.
Put 100 g salt-baked chicken spice mix and 2 litres water in a pot and stir well. Soak the pork tongue in it for 3 hours.
Then bring to the boil and simmer over medium heat for about 15 minutes.
03
The finished dish
Turn off the heat and leave the tongue to steep for another 20–30 minutes, then lift it out – your salt-cured pork tongue is ready, with an enticing aroma and a beautiful glossy golden colour.
Turn off the heat and leave the tongue to steep for another 20–30 minutes, then lift it out – your salt-cured pork tongue is ready, with an enticing aroma and a beautiful glossy golden colour.
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