PICKLED PORK TONGUE
Ingredients
2 pork tongues
5 garlic cloves
Several sprigs of parsley
For the stock:
2 carrots
1 onion
2 bay leaves
10 peppercorns
1 beef stock cube
For the pickling marinade:
2 tablespoons Japanese soy sauce
4 tablespoons oil
1 tablespoon vinegar
1 teaspoon sugar
A pinch of salt
Preparation
1. Cook the vegetables, the stock cube, and the peppercorns. When it comes to a boil, add the tongues. Let cook for 2 hours until tender.
2. Remove and scrape the tongues to remove the white skin on top. Slice and place them back in the stock.
3. Finely chop the garlic and parsley. Take a dish and lay down a layer of garlic and parsley. Now a layer of tongue. Add garlic and parsley again and add another layer. Make as many layers as your ingredients allow.
4. Make the pickling marinade by mixing all its ingredients. Pour over the tongue, cover with cling film, and refrigerate for at least one day.
