A unique snack for the holiday table. In the Polish People’s Republic it was happening all the time

Pork tongue are offal that are valued for their delicate flavor and soft texture. Some people consider them real rarities. Others, on the other hand, hate them. But it turns out that The tongue is not as scary as it is painted. Properly prepared, it can conquer the taste buds of even the pickiest eaters!

It’s worth turning on pork tongue to your diet also because of its richness valuable, health-promoting ingredients. This product is, above all, a fantastic source proteins and iron and B vitamins. 100 g of tongues contain approx 18 g protein. They are also worth eating because of their content zinc and collagen (especially when it comes to tongue in jelly). Importantly, pork tongue is quite fatty, so people who are trying to lose weight or have circulatory system problems should eat them in moderation.

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Most often Pork tongue is prepared in jelly – this is one of the most popular ways to serve them. Recipe The preparation for this specialty is not complicated, but the quality of the offal used is crucial. It is a good idea to buy pork tongue from a trusted butcher.

What you will need to do pork tongue in jelly? Here is a list of the essentials ingredients:

• 3-4 pieces of pork tongue (you can also use beef tongue, but they are much heavier than pork tongue – in this case one is enough);
• 3 bay leaves;
• 3 allspice seeds;
• half a bunch of parsley;
• 3 tablespoons of gelatin;
• 2 cooked carrots;
• 1 cooked celery;
• 1.5 l of vegetable or poultry broth;
• salt and pepper.

Preparation method:

1. Rinse the pork tongues thoroughly under running water. Then we put them whole in a pot, pour cold water over them, add bay leaves and allspice and simmer for about 2.5 hours until the meat is perfectly soft.
2. Drain the cooked tongues (it is worth saving the broth because it is a great base for sauces or soups). Cool them for several minutes, then peel them, cut them into slices, season them with salt and pepper, and then place them on a deep plate.
3. Mix three tablespoons of gelatin with about 150 ml of cold water. Set aside for a few minutes and then pour everything into the broth. Mix thoroughly until the ingredients are combined.
4. Cut the cooked carrot and celery into smaller pieces and place them on the previously prepared tongues. We also decorate each of them with a small amount of chopped parsley. Then pour the broth with gelatin into the plate. When everything cools down, put the dish in the fridge for about 4 hours. After this time, the tongues in jelly are ready to be served.

Pork tongue in jelly it’s a perfect idea for Easter dinner. Certainly, more than one person will ask for the recipe!

Some people don’t like appetizers served cold – incl pork tongue in jelly. Fortunately, these offal can be prepared also warm. This is a great idea for a filling and unique dinner. It is worth coating the boiled and peeled tongues in spices and then bake in the oven. Specialties prepared in this way are usually served with horseradish sauce (it is worth making it based on the broth in which the offal was cooked) and potatoes i salad.

Z pork tongue you can also prepare an aromatic one stew. The recipe for this dish must include tomato sauce, peppers and onions. Meat lovers, on the other hand, can use tongues for cooking salcesonwhich is perfect as an appetizer or addition to a sandwich.

Sources: Terazgotuje.pl