Pork tongue on gustatory qualities doesn't concede to beef. Correctly prepared, this product turns out gentle, melting in the mouth. Pork tongue in sauce, aspic with pork tongue by right are recognized as delicious dishes and with success move at the most fashionable restaurants.
Process of preparation of pork tongue is quite simple, doesn't demand special vocational training. Fresh language needs to be washed out properly in warm flowing water, using a brush qualitatively to clean its uneven surface from extraneous impurities. At the same time it is necessary to put to boil 2 l. waters, after boiling to put the integral washed-out language in a pan. It has to cook within 25-35 min. at the average power of a torch. It isn't necessary to salt water at this stage.
After this time water it is necessary to drain, wash out language and again to fill in with boiled water. Add salt, ½ part of a napiform bulb. It is possible to add a carnation (2-3 pieces) for giving to broth of tart aroma, 1 garlic glove, it is a little parsley and fennel, bay leaf, a basil and other spices to taste.
For preparation of pork tongue the various spicery allowing to estimate fully taste of this dish and to use it with different garnishes and also in the form of independent snack is often used.
It is necessary to cook language at a small power within 70-80 min. After this time it needs to be cooled in cold water, to remove a skin, to cut off excess fat. Then it is necessary to cool language a little then to cut it equal rings which can be used for addition in different dishes.
To serve pork tongue as cold appetizer, it is necessary to cool meat to room temperature and to put for 30 minutes a baking plate a press to remove possible emptiness in it. Before giving on a table the language is cut by equal rings. To language grated horse-radish, mustard, lemon pieces are served. At preparation of jellied language it is necessary to watch carefully quality of broth, in time to remove foam to keep its transparency. Seasonings and spices are put in broth entirely: the washed-out carrots, bay leaf, bell pepper and the cleaned napiform bulb are added.
Pork tongue in various salads, in the form of hot appetizer, in gelatinous filling, in a sour cream and creamy, mushroom sauce is very tasty.
In advance it is necessary to wet 10 g of gelatin in cold water. Ready gelatin needs to be mixed with a small amount of broth, to pour a little mix in a flat plate and to wait for its hardening. Then in a plate with the stiffened gelatin to lay out the language cut on circles, the cut boiled carrots, canned green peas and corn, to decorate with greens. From above again to fill in ingredients with gelatin and to take out on cold. The top of a dish can be decorated with pieces of boiled egg, berries of cowberry and beaks, segments of a lemon and olives. Sauces for pork tongue are cooked separately. To prepare a mushroom sauce, it is necessary to crush parsley, 1 garlic glove, 1 bulb and 300 g of champignons. Then in a stewpan to pour 1 tablespoon of olive oil, to fry onions to a golden crust, to put the washed-out and crushed champignons, an artichoke and greens. After mushrooms start up juice, it is necessary to pour in mix in 100 g of dry white wine (broth from cooking of language) and to extinguish on weak fire of 20 min. When giving on a table the language is filled in with the received sauce. The dish turns out very light and tasty.