Last week while doing my usual round of grocery, I saw these beautiful and inexpensive pieces of pork tongue on the meat section, although some of you might not consider it as beautiful, but hey you can definitely make something beautiful and delicious out of it. It was priced at 110 pesos per kilo, which was waaaay cheaper than buying the usual pork meat so I gave it a go since I was also on a budget that time.
So aside from it being cheaper in cost, its less fatty (so it’s perfect for those who are avoiding fats) and its actually flavorful.
For this recipe, I will show you how you can easily make this “cheap” pork meat into a restaurant quality dish with a hint of Chinese influence in a semi sweet and salty flavor. The pork tongue is actually 100 percent muscle and it will take you an hour to prep and cook. So if you plan to make this, make sure to do it 1 1/2 hour before serving.
1 liter of water
5 cloves of garlic crushed and peeled
1/2 kilo of pork tongue (that’s approximately 2 pieces of it)
2 chorizo bilbao/Chinese chorizo – thinly sliced
5 stalks of batong/snake beans
5 tablespoon of oyster sauce
¼ cup of water
2 cloves of garlic – minced
1 medium size onion – minced
1 tablespoon of sesame seeds
2 tablespoon of sesame oil
Salt and pepper to taste
Cilantro for garnish (you can actually not use it if you are not into its aroma)
Medium to large pot/ Pressure Cooker
- Using your pot or pressure cooker, pour in the liter of water and add the 5 cloves of garlic, then the pork tongue. If you are using a pot, let it boil for 30 to 45 minutes until the meat is tender. But if you are using a pressure cooker, let it cook for 15 to 20 minutes. Take note that the tongue takes a while to cook, so making sure that it is tender enough helps big time in making this dish to into a success.
- Once cook, remove the meat from the stock. Now I highly recommend that you do not throw the pork stock away, let it cool and store in your freezer for other delicious recipes. Place the meat on a bowl of water to let it cool down, that’s approximately 5 minutes. Once the meat is on a regular temperature, remove the white portion. It’s important that you do this because the skin-like cover of the tongue DOES NOT taste good. You can easily remove it by rubbing the white parts with a paring knife or the sharp portion of any knife. I found this how-to vid on how to do it right . http://www.youtube.com/watch?v=T9FyccDdVyk
- Once the meat are cleaned up, slice the meat thinly in an angle (the thickness should be slightly thicker than slicing a ham). Then set aside.
- Using your nonstick pan, drizzle the pan with the sesame oil over high heat. Then sauté the minced garlic and onion.
- Then add the sliced pork tongue, continue to stir for 3 minutes over high heat. After that, add the Chinese sausage/chorizo bilbao, then stir for another minute. Add salt and pepper to taste.
- Then add the ¼ cup of water and oyster sauce, mix all the ingredients together for 30 seconds. Then add the snake beans/batong. Continue to stir for 3 more minutes. Then sprinkle it with the sesame seeds.
- Remove from the pan, then plate the dish and finish it off with the cilantro for garnish.
- Serve and enjoy!
Note: This recipe serves 4 to 6 people.