Pork Tongue Salad - Recipe With Photo Step By Step

Pork tongue salad is a very meaty appetizer salad that men will surely enjoy.

Ingredients

Pork tongue - 1100 g

Pickled cucumber - 40 g

Bulb onions - 1 pc.

Egg - 1 pc.

Wine vinegar - 2 tablespoons

Cucumber pickle - 2 tbsp

Vegetable oil - 2 tablespoons

Salt, pepper - to taste

• 157 kcal
• 2 hours
• 16 hours 39 minutes
• 18 hours 39 minutes

Photo of the finished dish

Step by step recipe with photo

Pork tongue salad is an excellent cold appetizer for a festive feast and for every day. I will not say that it is cheap, but nevertheless, you see, pork tongue for the price is neither a good sausage, nor a tenderloin.

My pork tongue salad, in all seriousness, is more than 90% tongue! Can you imagine how meat lovers will be delighted? The main thing that is required of the hostess is to competently boil and cool the tongue, and in this case it turns out to be dense, elastic and easily cut into thin strips. To be honest, the process of slicing the tongue is greatly simplified by the presence of a disc slicing machine. Without her, the second part of cooking would have lasted much longer and would have been much less enjoyable.

Place the tongue in a saucepan so that it is completely covered with water (ideally in a pressure cooker), salt, bring it to the very beginning of a boil, reduce the heat to a minimum and cook for 1 hour.

While the tongue is boiling, clean and finely chop the onion.

Fill the onion with boiling water for about 1 minute.

Drain the hot water and rinse the onion well in the cold, then put it on a sieve.

Fill the onion with 1-2 tablespoons of wine vinegar, stir and place in the refrigerator until serving.

After the end of cooking, remove the tongues from the broth (the broth can then be used as a broth for the soup, by the way). Roll lightly with cold water. No need to clean.

Let the tongues cool down either to room temperature, or at least to a little warm. After that, we wrap the tongues in film or foil and place them in the refrigerator for 8-12 hours. They need to get very tight to cut well.

Cook 1 hard-boiled egg. We only need the yolk from him.

While the egg is boiling there, we cut the chilled pork tongues into as thin strips as possible.

Chop the pickled cucumbers as finely as possible. Something like chopping onions. They are seasoning, proceed from that.

Pound the egg yolk with a pestle, gradually pouring in vegetable oil and a couple of tablespoons of cucumber pickle. You can add a spoonful of wine vinegar. You should get a pretty thin marinade. If you are too lazy to bother with it, then, in principle, you can take 3 tablespoons of mayonnaise, but with such a dressing, the taste is, of course, more delicate.

Mix the tongue, chopped pickled cucumber, dressing, salt and pepper. We marinate the salad for at least 3 hours at room temperature (well, if yours is not hot under thirty, of course).

And just before the very, very serving, we take out of the refrigerator our onion, which has been marinated in vinegar, and sprinkle the pork tongue salad with them. Onion in this case will be crispy, crispy, just delight and pleasure!