Pork tongue in the diet of a one-year-old child. Pork tongue: recipes and photos

Shtrumbs, this dish is for those who love dumplings, but are too lazy to make them. Men adore these lazy dumplings, especially with hot sauce, described below. Try to surprise your men! You will need: flour - about...

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Delicious and light pork tongue

Although beef tongue is considered a more popular product, pork tongue is an equally 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 aromatic, so the opinion that pork tongue is also a delicacy, just like beef tongue, is absolutely true.

When cooked correctly, pork tongue turns out very tender, aromatic, literally melting in your mouth. Gourmets especially value the part that is thickest, but the entire tongue has a soft and delicate texture. It is important that with such wonderful taste properties it is also low-calorie - this is a real dietary product that can be eaten by anyone who is watching their weight: 100 g of tongue contains about 210 kcal. You can even include it in a children's menu with complete confidence - this light product does not contain coarse fibers and is perfectly absorbed by the child's body.

The weight of pork tongue is usually 250-400 grams.

And pork tongue is a very healthy product. It contains vitamins 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 normal operation 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 requires lecithin to renew damaged cells as a building material. In addition, lecithin 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 the diet of everyone who is watching their weight, but not at the expense of health. This is a wonderful product that combines the most wonderful properties: excellent taste, lightness and low calorie content, and at the same time nutritional value.

Cooking pork tongue

Like beef tongue, pork tongue must be boiled before preparing 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 peeled.

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

Each stage of cooking pork tongue has its own characteristics: for example, before cooking, the skin can still be cut off from it, but you should keep in mind that along with it you will also cut off part of the tasty meat. Another nuance is that when cooking the tongue, you should not allow it to boil too much, because... this can negatively affect the taste of the product - cover with a lid and make sure that the broth is only slightly bubbling.

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 prepared with it. However, salt is often added.

What can be prepared from pork tongue

Recipes for pork tongue dishes are far from limited to aspic. You can use it to make a lot of delicious and appetizing dishes, both festive and everyday.

The easiest way to prepare pork tongue is to boil it with aromatic spices and serve it as sliced meat - in this version it is always considered a delicacy appetizer.

Traditionally in Rus', the tongue was boiled with an onion, 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.

Boiled tongue can be served directly in its boiled form, as well as fried (including breaded), baked, stewed, added to any meat salads (just replace the meat in your favorite salad with tongue - it will be very tasty!), you can do things with it delicious aspic, homemade sausage or meat rolls. Having prepared the tongue using any of the methods, you can simply garnish it with pasta, mashed potatoes or stewed vegetables - you will get a tasty 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 pork tongue, 500 g canned white beans, 50 g butter, 2 g fresh thyme/thyme, 2 g 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 them in boiling water, boil for 5 minutes, drain the water, put in clean boiling water, add 8 pink peppercorns, bay leaves, add salt and boil over medium heat for 1.5 hours. Place the tongues in cold water for 1 minute, peel under running cold water, and cut into 0.5 cm thick pieces. Grease a baking dish with butter, place the tongue slices on top of each other, put thyme on top, butter cut into cubes or strips, add salt and herbs, bake in an oven preheated to 150 degrees for 15 minutes. Serve with a side dish of heated canned or home-cooked white beans, topped with the butter sauce formed during baking.

A delicious dish can be prepared if you bake the tongue not on its 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 place on the bottom of the mold, place 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 tongue dish is aspic. Many inexperienced cooks often hesitate to cook it - and in vain, because it is actually quite simple!

Recipe for making jellied pork tongue

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 bay, peel, let cool, slice thinly, place on a dish, garnish with chopped vegetables, a boiled egg, and 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, refrigerate until it hardens.

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

Recipe for breaded pork tongue

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, coat each with mustard on both sides and bread 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 frying pan with butter until browned.

You can even make baked goods from the tongue, try this dish:

Recipe for pie with pork tongue and mushrooms

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

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

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

Recipe for pork tongue salad with pineapples

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

How to make a salad with pineapple and tongue. Cut the tongue into strips, also chop the cheese, peppers, pineapples, and pass the garlic through a press. Combine the prepared ingredients, adding pomegranate seeds, mayonnaise, pepper, salt, mix, serve in separate salad bowls, garnished with herbs.

This stewed tongue also turns out very tasty:

Recipe for stewed pork tongue

You will need: 10 g of green onions, 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, place a clove of garlic cut in half on the bottom of the container in which the dish will be stewed (it’s better to take a small round shape). Cut the carrots into 0.5 cm circles, place them in a circle, alternating with the tongue, place rosemary, onions, parsley on top, pour in the broth remaining from cooking the tongue, simmer over low heat for 40 minutes.

You can give many more recipes for delicious dishes, especially pork tongue snacks, but it’s better to just start preparing them for the joy of the whole family!

Subtleties of cooking pork tongue

Removing the skin is the most difficult step in preparing pork tongue. The trick is to combine different temperatures: it is best to remove the skin under running cold water from a still hot (but not burning your hands) tongue, which after cooking was immersed in cold water for a few seconds. To begin removing the skin from your tongue, use a knife to pry the skin at the base of your tongue and gently pull.
If the skin from the tongue is difficult to remove, make shallow cuts along it and remove the skin piece by piece.
If the skin is difficult to remove from the tongue, this may indicate that the tongue is not yet cooked.
Before cooking, salted pork tongue is soaked in cold water for 8-10 hours and cooked 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 tasty this way: after boiling and peeling the tongue, put it back into the broth and leave it to cool, pressing down lightly with a weight - the cutting will turn out even more beautiful.
A tongue more prepared for cooking can be bought in retail chains, while those purchased at the market usually need to be cleaned of sublingual and muscle tissue, fat, blood, lymph nodes, etc.
Many housewives prefer to cook tongue using the “two broths” technology: put the tongue in boiling water, bring it to a boil again, cook for 10-15 minutes and drain the water, rinse the tongue with running water, pour clean boiling water and add spices, and on this second broth The tongue is already cooked until done. 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 does not come off well, then you should cook it further: in the form in which it is, put it back into the broth and boil it until tender.
The best way cooking, according to many housewives: boil the tongue until tender without salt and spices, remove the skin and put it back into the broth, add salt and add spices, boil for another 20-30 minutes. Such a tongue is believed to be more aromatic and tender.

Tongue - beef or pork - is a real godsend for the thrifty housewife. Since it is considered an offal, it is cheap. But the taste of the tongue is in no way inferior to meat of the first category. And in some respects it even surpasses it. The tongue has a soft, delicate texture and exquisite taste. In addition, since this organ is solid muscle, it contains virtually no carbohydrates. But it contains a lot of proteins and useful minerals. Among the latter, it is worth special mentioning zinc, which helps produce natural insulin. Thus, this offal should be consumed more often by people with diabetes. But there is more zinc in beef tongue, but pork tongue is known for its content of lecithin, which is necessary for the normal functioning of nerve cells. The offal does not contain connective tissue, which means it is easily digested and can serve as a dietary food. In this article we will look at how to make delicious pork tongue. Cooking recipes, how long to cook the offal to preserve its beneficial qualities, what dishes you can add it to - all this will be described below.

How to choose a good language. Preliminary preparation of the product

Many instructions on how to prepare this dish begin with the words: “Take the boiled tongue and cut it...”. It’s as if the product is sold in a store this way! And if you are a novice cook, such a recipe will baffle you. Fortunately, the process of boiling tongue is not at all complicated. True, quite long. But no matter what you are going to make from the tongue - soup, salad, jellied meat, bake it in the oven - first it should be properly prepared for cooking. In the store, give preference to chilled rather than frozen products. It is in it that the entire supply of vitamins and useful minerals is stored. Frozen tongue is only suitable for minced meat, but it will not make a good aspic. But if you do purchase this product, you need to give it enough time to thaw. Any recipe for preparing pork tongue involves gradually defrosting it. First, transfer the product to the refrigerator. And then let the tongue lie in very cold water. It needs to be changed from time to time to keep it from getting too hot. After soaking for an hour and a half, it will be easier to clean your tongue. But in this case, you can’t do without a brush.

Boiled pork tongue: recipe with photo

The initial processing of the offal directly affects the taste of the dish. To make pork tongue juicy and delicately flavored, you need to know a few secrets. You should not peel the offal from the rough skin covering it. Leave this process for later, when the tongue is completely cooked. Are you embarrassed by the fact that no amount of effort could remove dark spots from your skin? Here's how to stay healthy. Fill the cooled tongue with water. After half an hour, drain the liquid. Let's put a new one in the pan and set it to cook. When the water boils, wait about a quarter of an hour. Let's salt this water too. Thus, all the dirt ingrained into the fibers of the skin of the tongue will go away, and along with it the unpleasant smell of raw offal. We collect clean cold water again. And if you are planning to cook tongue soup, then this will be your future broth. This time carefully remove the foam with a slotted spoon. This will make your soup amber and clear. There is no need to rush and cook the broth over high heat. It is enough if it barely gurgles.

Cooking time

During heat treatment, the skin of the tongue becomes white and hard, like a rubber bag. It is difficult to guess whether the edible part of the offal is sufficiently cooked. Therefore, many novice cooks are interested in the question: how long to cook pork tongue? Cooking recipes do not give a clear answer. After all, the cooking time depends not only on the size of the tongue, but also on the age of the animal. We can only give a very approximate answer. If whole tongue weighs about 300-400 grams, then it most likely belonged to a young pig. This offal takes from one and a half to two hours to cook. If the weight of the delicacy reaches half a kilo, then it was taken from an adult pig. This product requires longer cooking - about two and a half hours or even more. We remind you: do not rush and light a large fire under the pan. The tongue turns out tender and juicy when it is cooked for a long time over low heat. This is how we check readiness. Pull the tongue out of the pan onto a plate. We pierce with a knife in the thickest place. If colorless juice appears, then you can turn off the heat.

Some cooking rules

Any recipe for boiled pork tongue requires adding a bay leaf, peeled carrots and parsley, half a celery tuber, and an onion to the broth half an hour before it’s ready. And this is regardless of whether you plan to use broth or not. It’s just that these seasonings will give the tongue additional nuances of taste and aroma. Then, and not before, the broth needs to be salted. Immediately after you turn off the heat under the pan, you need to take out the tongue and dip it in cold water for five to ten minutes. Due to temperature changes, the skin will separate from the pulp, and it will be easy to cut off. For some dishes, the tongue can be cut into slices and with the skin on, like sausage. But most recipes still require the product to be completely cleared of the hard white shell. Return the skinless tongue to the hot broth. Let it lie there for half an hour and absorb additional moisture into the fibers. This will make the product taste more delicate.

Cooking in a slow cooker

As you can see, the process of heat treatment of the tongue itself is simple. But it requires considerable time. And the cook needs to constantly skim the foam from the broth. But we live in the 21st century! Modern kitchen devices will help us make delicious boiled pork tongue. Recipes for cooking this offal in a slow cooker are very simple. Thoroughly wash and brush a tongue weighing 300 grams. Place it in the multicooker bowl. Immediately place vegetables there: an onion and carrot cut into four parts, as well as two whole cloves of garlic. Pour in a liter of cold water. Lower the lid and turn on the “Extinguishing” program. After an hour and a half, add a bay leaf, two peppercorns, salt, and other spices to taste to the multicooker bowl. If necessary, add water. Let’s run the “Quenching” program again, but this time for half an hour. After the beep, take out your tongue and lower it into ice water for ten minutes. We clean it and let it soak in the hot broth.

Pork tongue salad: recipe with photo

Honestly, this offal is very tasty on its own. Cut it into slices, serve with mustard or grated beets and horseradish. An excellent snack to go with Russian vodka! As for salads, boiled tongue can be used in any recipe that uses meat or sausage. Try making the Olivier dish that sets everyone's teeth on edge this way. That is, instead of sausage, cut the same amount of boiled tongue. You will see how the taste of the entire dish will change. It’s not for nothing that a version of this salad is called “Olivier for the Bourgeois.” Here's another recipe. It’s called “Tongue Salad”. Cut the boiled and cooled offal into small cubes. Pour one hundred grams of prunes with hot water. When the dried fruits soften, remove the seeds and cut the pulp into pieces. Chop the onion into half rings, place in a bowl, add salt and pepper, sprinkle with vegetable oil and vinegar. Let marinate for about 10 minutes. Mix all the ingredients. Season with mayonnaise. Place the dish on lettuce leaves. Decorate with parsley leaves.

Aspic

A simple recipe for making jellied pork tongue will help you create a signature appetizer for the holiday table. Boil two pieces of this offal until tender according to the method described above. Peel and cut into slices. Gelatin (20 g) is poured with a partial glass of cold boiled water. Peel the carrots and half the celery tuber. Place the tongue slices on a platter. Decorate with carrot stars and celery sticks. We take 350 milliliters of liquid from the broth in which the tongue was boiled. We filter it through cheesecloth. Lightly beat the egg white with a fork and pour into the hot broth. The color of the liquid will immediately lighten. We put it on the fire. After boiling, cook the broth for 3 minutes. Separately, heat the swollen gelatin in a mug. Stir until the yellow grains are completely dissolved. Pour into hot broth. Knead. Pour this liquid over the dish with the tongue. We put it in the cold.

Chinese braised tongue

The offal can be used not only as a cold appetizer, but also served as a main hot dish. First, let's cook the tongue. Let's peel it. Cut the boiled pork tongue into thin slices. The recipe for preparing a Chinese dish requires grinding 30 grams of lard in the same way. Throw it into a hot frying pan and make crispy cracklings. Mix a couple of tablespoons of the broth in which the tongue was cooked with the same amount of soy sauce. Add a shot of vodka (preferably rice). Place the tongue slices in a large frying pan. Pour in the prepared sauce and fat with greaves. Stir and bring to a boil. Dilute a spoonful of starch with a small amount of water. Pour in a thin stream into the pan. Simmer for another two minutes and serve, garnishing the dish with fresh herbs.

Oyster mushrooms with tongue in sour cream sauce

We continue to consider options for preparing offal as part of hot dishes. Here is a recipe for cooking pork tongue in sour cream with mushrooms. First, boil the offal until tender and clean it. For two pork tongues you will need 300 grams of oyster mushrooms. These are mushrooms that have practically no skin, so we don’t peel them, but simply wash them under running water. Finely chop the onion. Melt 50 grams of butter in a frying pan. Sauté the onion until golden brown. Add coarsely chopped oyster mushrooms. Cover the pan and simmer the mushrooms for about a quarter of an hour. Add a spoonful of flour. Let's mix. Pour in 150 grams of sour cream. If it is too thick, you can dilute it with milk. Stir, lower the lid. Let it simmer for another 5-10 minutes. Cut the boiled tongue into arbitrary pieces. Place in a frying pan with mushrooms. Simmer for another ten minutes. Salt the dish. Serve mashed potatoes, boiled rice or pasta as a side dish.

Pie “Fairytale”

Pork tongue can also be baked. But first it should be boiled and peeled. Next, the recipe for cooking pork tongue in the oven instructs you to place a thinly rolled layer of ready-made puff pastry into a mold. This is the basis of our pie. Peel one zucchini or young zucchini and cut into strips. Fry in a pan or bake on the grill. We cut the boiled tongue into exactly the same cubes as the zucchini. Place on the dough, alternating with zucchini. Make a dressing using four large spoons of sour cream and two small grated horseradish. Add chopped garlic and two cloves passed through a press. Mix the dressing until smooth, spread over the tongue and zucchini. The next layer of the pie is fresh tomatoes. We cut them into circles. Sprinkle the top of the pie with a thick layer of grated cheese. Place in a hot oven. Bake at 200 degrees for about half an hour.

Fried tongue in Polish

Without lighting the oven, let's prepare a delicious hot dish. The Polish recipe for preparing pork tongue requires first boiling the offal until tender and peeling it. Now let's prepare the batter. Lightly beat two eggs with a fork with a little water and salt. Add 2 tablespoons of flour. Let's make the dough. Finally, add 1-2 soup spoons of vegetable oil to it. Cut the boiled and cooled tongue into thin slices. Now put a frying pan with vegetable oil on the fire. Dip the tongue slices one at a time into the batter. Place in hot fat. Fry for three minutes on each side. This dish goes well with a side dish of boiled or fried vegetables.

Potato casserole

For this dish you need to boil eight young tubers and two pieces of pork tongue separately. The casserole recipe is extremely simple. Cut the potatoes into slices. Place them in a form greased with vegetable oil. Sprinkle chopped garlic (2-3 cloves) on top. We also cut tongues without skin into circles. Place in pan on top of potatoes. Salt and season with your favorite spices. Mix 200 grams of sour cream with one egg. Pour it onto the pieces of tongue. Place in the oven, preheated to 180 degrees. After a quarter of an hour, sprinkle the dish with grated cheese. Let's bake for another ten minutes.

Soup

Among the recipes for preparing pork tongue there are also first courses. There are a lot of them, but they are made according to the same principle. The broth in which the tongue was cooked is not poured out, but rather filtered and clarified with raw egg white. We cut the vegetables, which are usually added whole when cooking the tongue, beautifully. You can also add potatoes to such soups.

A complete, balanced diet for a nursing mother, including a sufficient amount of proteins, fats and carbohydrates, is the key to good health for the baby.

Is it worth eating pork tongue while breastfeeding, or should it make sense for a nursing mother to exercise caution and wait a few months until the baby is older? We invite you to understand together the feasibility and features of consuming this tasty and incredibly healthy meat delicacy for adults and children.

Pork tongue is one of the types of meat delicacies; it has high nutritional value, is rich in proteins and is suitable for feeding children and adolescents. One hundred grams of this very satisfying product will provide you with about 210 kcal.

In addition to proteins, fats and carbohydrates, the product contains a number of valuable vitamins, including:

Vitamin B12, involved in the processes of hematopoiesis, the formation of nerve fibers, lipid and carbohydrate metabolism;
Vitamin PP, supporting the processes of redox reactions in the human body, regulating the activity of the nervous system and normalizing cholesterol levels;
Vitamin E, serving as a protector of cell membranes and acting as an antioxidant, which is necessary to protect the body from the harmful effects of free radicals.

It is important to remember that pork tongue is rich in iron, potassium, phosphorus, copper, zinc; it contains many macro- and microelements that are valuable to us.

For women recovering strength after childbirth, this product will also be very useful, and most importantly, it will help to quickly cope with iron deficiency anemia if such a problem arises.

The dangers of eating pork tongue during breastfeeding

Like any other product, even an incredibly valuable one, pork tongue, alas, is not useful for everyone. First of all, it should be borne in mind that it has a fairly high cholesterol content, which means it can harm people who have problems with blood vessels.

In addition, it is undesirable to use it for diseases of the liver and gallbladder, problems with the stomach (in particular, gastritis).

Women during breastfeeding need to remember that pork tongue contains a fairly high histamine content, which can cause a number of serious diseases.

Emerging immune system The baby is not yet perfect and is very vulnerable; she may not be able to cope with some substances that get into the mother’s milk. That is why you should not include pork tongue in your diet too early when breastfeeding.

It makes sense to play it safe and wait until the baby is 3 to 4 months old to avoid possible allergic reactions. Even if your baby is not particularly prone to allergies, your best bet is to exercise caution until your baby is a little older.

How to introduce pork tongue into a nursing diet

If the child is healthy and developing normally, you need to diversify your diet with new foods. If you love pork tongue and decide to try it for the first time after giving birth:

Choose the first half of the day for this, so it is more convenient for you to observe the reaction of the baby’s body;
Eliminate the possibility of consuming other new products during this and the next 1–2 days;
For the first time, it is recommended to limit yourself to a small slice of boiled tongue.

Over the next two days, monitor your baby's condition. You will have to postpone introducing a new product for a while if your child develops:

Rash, redness or any dermatological manifestations;
Disturbances in the normal digestion process, changes in the appearance and color of stool;
The appearance of excess gases in the intestines.

If your baby's condition worries you, be sure to consult your pediatrician.

Features of preparing pork tongue during breastfeeding

Pork tongue is a rather capricious product; not everyone knows how to choose the right and deliciously prepare this delicacy. When purchasing fresh (not frozen) pork tongue, pay attention to the color and consistency of the product. First of all, the tongue must be elastic. The dent formed when pressing with a finger should quickly level out.

Color is also one of the signs characterizing the freshness of a product. Fresh tongue has a pinkish or purple tint; it is better to avoid grayish ones when purchasing.

Cooking pork tongue also has some features:

The tongue is washed, removing remaining blood and mucus.
The product is boiled with the addition of onion, bay leaf and parsley root.
30 minutes after the start of cooking, the water is usually changed and cooked over low heat under a tightly closed lid.

Cooking time is about three hours. The boiled tongue is washed with cold water, after which the films are quickly removed. Salt this product at the very end of the cooking process.

Casserole with pork tongue on the menu for nursing mothers

Usually, aspic is prepared from the tongue or boiled tongue is used as part of complex multi-component salads, which are not very suitable for feeding a nursing mother. We offer you a simple recipe for a tender potato casserole, the preparation of which will not require a long time or special effort.

We will need:

Pork tongue - 500 g;
Potatoes (preferably young) - 1 kg;
Chicken egg - 1 pc.;

Sour cream - 200 ml;
Dill greens - 1 bunch;
Salt, black pepper - to taste.

The undeniable advantage of this casserole is that you can boil the tongue and potatoes in advance, when you find time for this.

Cooking rules

Wash the potatoes and boil until tender (you can boil them “in their jackets”).
Peel the finished potatoes and cut them into small slices.
Cut the boiled tongue into slices.
Grease the baking dish with butter.
Place the potatoes in the prepared pan, spreading them evenly across the bottom.
Place the chopped pork tongue.
Sprinkle the future casserole with finely chopped dill.
Beat the egg and mix it with sour cream. Add salt and spices. Pour the resulting sauce over the casserole and place in a preheated oven for 20 minutes.

Bon appetit!

Pork tongue is one of those by-products, dishes from which can be safely called delicacy. Adding to its popularity is its affordable cost and relative ease of preparation. When properly prepared, pork tongue dishes turn out excellent: tender, juicy, aromatic and very tasty. But, unfortunately, the hands of not very experienced cooks can just as easily ruin this wonderful product. They undercooked it a little, forgot to clean it, slightly overcooked it, or interpreted the recipe instructions too loosely and instead of a tender and aromatic dish, they ended up with something dry and not at all tasty. Of course, such a failure can greatly upset any housewife and even force her to completely abandon further attempts to include pork tongue dishes in her home menu. But not the readers of Culinary Eden! After all, we are always happy to help our readers figure out how to cook pork tongue, so that in the future they can always avoid failures in preparing dishes from this tasty and healthy product.

There is no mistake here. Dishes made from pork tongue are not only tasty, but also very healthy, and the offal itself is deservedly considered dietary. Pork tongue does not contain coarse fibers, is easily digested by the body and can be recommended to anyone who experiences certain problems with the digestive system, as well as to young children. Every 100 gr. Pork tongue contains only 210 kcal, which means dishes made from this product are perfect for anyone following a weight loss diet. In addition, pork tongue contains such important minerals as potassium, magnesium, copper and phosphorus, and of course, vitamins B, E, PP. And the high content of lecithin makes pork tongue an indispensable product for those who care about their nervous system and proper liver function.

But, of course, first of all, we love pork tongue dishes for their culinary qualities. After all, what is not prepared from this wonderful product. Cold and hot appetizers, a wide selection of salads, soups and consommé, a wide variety of main courses. The tenderness and softness of the taste makes it easy to combine pork tongue with many other products: vegetables and grains, meat and poultry, sour cream and cream, and correctly selected aromatic spices and seasonings will always help you fully express your imagination, diversifying ready-made pork tongue dishes with new ones notes of aroma and unusual shades of taste.

Today the site has collected and prepared for you a selection of the most important tips and culinary secrets, coupled with proven recipes that will definitely help even completely inexperienced housewives and tell you how to cook pork tongue.

1. When going shopping, adopt a few simple rules. When choosing a pork tongue for your dish, pay close attention to its color: the deep pink and purple color of the tongue will tell you about its freshness, but a too light, white tongue has most likely been defrosted more than once and is not suitable for preparing delicious dishes. Lightly press the tongue with your finger - if the formed pit immediately straightens, it means that the product in front of you is fresh; the pit that remains for a long time from the pressure will tell you that the pork tongue is not the first freshness. Be sure to smell the product before purchasing. A good fresh pork tongue smells pleasant, slightly sweet. Any unpleasant sour odors, the smell of ammonia or rot will indicate that you are being offered a spoiled, stale product. It is unnecessary to remind you that it is better to refuse such a purchase altogether.

2. Before you start preparing the dish you have chosen, the pork tongue must be properly prepared and cleaned of rough skin. The younger the pig whose tongue you acquired was, the easier it is to clean it. First, rinse your tongue thoroughly under running water and then soak it in a pan of cool water for 30 minutes. Change the water, put the pan on the fire, bring to a boil, skim off the foam, add a couple of bay leaves and two to three peas of black or allspice if desired. No need to salt the water! Reduce the heat to medium, cover the pan with a lid and cook the pork tongue for 40 - 60 minutes. Remove the tongue boiled in this way from the pan using tongs or a slotted spoon and immediately immerse it in ice water. Start brushing immediately, without allowing your tongue to cool. Gently remove the skin with your hands, pulling it from the base of the tongue to its tip. If in some places it was not possible to clear the tongue from the remnants of a thin skin, do not despair. Just carefully cut off the remaining skin using a very sharp, thin knife. After this, rinse your tongue again in cool boiled water and start preparing your dish.

3. A cold appetizer made from spicy boiled tongue with a spicy sour cream sauce turns out to be very tasty. Boil and peel one pork tongue in advance. Pour one and a half liters of water into the pan, add one carrot, cut into large cubes, one onion, cut into quarters, half a parsley root, a quarter of a celery root, one small hot pepper, six allspice peas, ten black peppercorns, 1 teaspoon of salt. . Bring water with vegetables and spices to a boil, and then dip the pork tongue into it. Cook over medium heat for 20 minutes. Remove the pan from the heat and let the tongue cool in the broth. Meanwhile, prepare the sauce. To do this, mix 100 gr. sour cream, 2 tbsp. spoons of finely grated horseradish, 1 teaspoon of mustard and a pinch of salt. Let the sauce sit in a cool place for 30 minutes. Remove the finished tongue from the broth, cut into thin slices, place on a dish, pour over the sauce and garnish with fresh parsley.

4. A hot appetizer made from pork tongue with cheese sauce is surprisingly appetizing and aromatic. Boil and peel the pork tongue in advance. Cut it into small cubes. Heat 1 tbsp in a saucepan. spoon of vegetable oil, add two chopped cloves of garlic and one finely chopped onion. Fry for a couple of minutes until translucent, then add the tongue cubes and fry everything together over high heat for another five minutes. Remove the saucepan from the heat and transfer the tongue to a separate bowl. Return the saucepan to the fire, dissolve 1 tbsp in it. spoon of butter, add 1 tbsp. spoon of flour and fry, stirring, for a couple of minutes. Without stopping stirring, pour in one glass of boiling milk and cook over low heat, stirring constantly, for five minutes. Then add 100 gr. finely grated your favorite hard cheese, a pinch of nutmeg, a pinch of black pepper, salt to taste. Continue cooking over low heat, stirring constantly, until the cheese is completely melted. Remove from heat. Place the fried pork tongue among portioned bowls, pour over the cheese sauce and bake in an oven preheated to 200° for 20 minutes. Sprinkle the finished appetizer with spicy herbs and serve hot.

5. A salad of pork tongue and salted mushrooms will decorate not only your everyday table, but will also fit perfectly into the holiday menu. Boil, peel, cool and cut one pork tongue into thin strips in advance. Boil one chicken breast in salted water for 10 minutes, cool and cut into cubes. Cut 300 grams into thin slices. any salted mushrooms (salted milk mushrooms are especially good in this salad). Cut one red onion into half rings. To prepare the sauce, mix 4 tbsp. spoons of mayonnaise, 1 teaspoon of white wine vinegar, 1 tbsp. a spoonful of finely chopped parsley and dill, 1 teaspoon of powdered sugar, salt and black pepper to taste. Let the sauce sit for 15 minutes. Mix all the prepared ingredients with the sauce, place in a salad bowl and refrigerate for 20 minutes. Before serving, garnish with a sprig of parsley and slices of pickled mushrooms.

6. The most aromatic consommé with pork tongue is perfect for the table in chilly autumn weather. Boil your tongue in three liters of water in advance. Peel the tongue and set it aside, and cool the broth slightly. Into the cooled broth, place half a chicken, cut into four pieces, one whole carrot, half a celery root, one clove bud, bay leaf and four allspice peas. Return the pan to the heat, bring the broth to a boil, skim off the foam, cover the pan with a lid and simmer over low heat for two hours, periodically skimming off excess fat and foam. Remove from heat and strain thoroughly, removing chicken, vegetables and spices. Return the strained broth to the heat, bring to a boil, pour three chicken whites into it, stir and cook for 10 minutes. Carefully strain the broth through several layers of gauze and boil again. Your consommé is ready. Cut the boiled tongue into thick slices and heat in the prepared consomme, without bringing to a boil. Place the pork tongue slices on plates, pour over the hot consommé and serve. Separately serve croutons made from white bread fried in butter.

7. Pork tongues stewed with mushrooms and sour cream sauce turn out nourishing, tasty and so “autumn.” Boil, peel and cut three pork tongues into large pieces. Soak a glass of dried wild mushrooms in lukewarm water for 30 minutes, rinse thoroughly and cut into small pieces. Cut 300 g into cubes. fresh or frozen porcini mushrooms (besides porcini mushrooms, other wild mushrooms are also suitable). In a small frying pan, heat 2 tbsp. spoons of vegetable oil, add one finely chopped onion and fry until golden brown. In a deep frying pan, melt 3 tbsp. spoons of butter, add fresh or frozen mushrooms and simmer until all the liquid has boiled away. Then add fried onions and dried mushrooms. Fry everything together for another five minutes. Then add the pork tongues, pour in all 200 grams. sour cream mixed with 2 tbsp. spoons of flour, salt and pepper to taste, stir and simmer covered over low heat for 15 minutes. When serving, sprinkle with chopped dill.

8. Pork tongue stewed with carrots is also very tasty. Boil, peel and cut one pork tongue into slices 1 cm thick in advance. Don't pour out the broth! Peel and cut one large carrot into slices. In a deep frying pan, heat 3 tbsp. spoons of vegetable oil, add two chopped cloves of garlic and fry for a minute. Remove from heat. Place carrot slices on the bottom of the pan, then slices of pork tongue, alternating them with the feathers of one bunch of green onions. Add 1 tbsp. a spoonful of chopped parsley, ½ teaspoon of dried rosemary, salt and pepper to taste. Pour everything with the broth left over from cooking the tongue, so that the broth only slightly covers the tongue with vegetables. Cover the pan with a lid and simmer everything over low heat for 40 minutes until most of the liquid has evaporated. Before serving, sprinkle with finely chopped parsley.

9. It’s very easy to cook breaded pork tongue. The result will delight even the most sophisticated eaters - a tender juicy tongue surrounded by a crispy, aromatic crust. Boil, peel and cut two pork tongues into 1 ½ cm thick slices in advance. In one bowl, beat two chicken eggs with a fork, and in another, mix a glass of breadcrumbs with 1 teaspoon of dried garlic and 1 teaspoon of paprika. Salt the pork tongue slices and brush with table mustard on both sides. Bread the prepared slices in flour, shaking off any excess. Dip each slice in beaten eggs and then coat in breadcrumbs. Fry in vegetable oil for 7 minutes on each side. Serve with a side of fresh vegetables and your favorite sauce.

10. You can also make delicious open-faced pies with pork tongue. Boil, peel and cut into strips one pork tongue in advance. Leave one to two glasses of broth. Knead 500 gr. your favorite yeast pie dough. Dissolve 2 tbsp in a frying pan. spoons of vegetable oil, add finely chopped onion and fry until golden brown, then add pork tongue, salt and pepper to taste, fry everything together for another 10 minutes, stirring often. Cool slightly. The filling is ready. Pinch off apricot-sized pieces from the finished dough, roll them into round cakes, and place a tablespoon of filling in the center of each. Pinch the edges of the dough with a “boat” so that there is an open “window” in the center of your pie. Place the pies on a greased baking sheet, open side up, pour 1 tbsp into each “window”. spoon of broth, brush the pies with egg yolk and bake in an oven preheated to 180° for 20 minutes until golden brown.

And of course, don’t forget that you can always find even more proven recipes and interesting ideas on how to cook pork tongue on the pages of Culinary Eden.