Pork Tongue! It's what's for dinner..By: Chef Cristian Feher
This recipe is for those of you that can appreciate the finer cuts in life - the finer cuts meaning: organ meats. Those of us who have ventured to eat the "nasty bits" have been rewarded for our bravery with something much finer and more complex than your average steak.
This recipe goes back to one my most cherished of Chinese-Canadian foods - braised pork tongue on steamed rice with bok-choi. Easily found at most Chinese BBQ shops. For decades, this dish (along with crispy roast pork belly) has been one of my staples.
The best way to enjoy this dish was having the meat piled high on a take-out container of steamed white rice, drenched in braising liquid, accompanied by parboiled bok-choi greens, and - although any Chinese person will tell you that it's only for chicken - I love pouring ginger scallion oil over top (recipe included in video).
|Typical Chinese BBQ restaurant in Toronto, specializing in BBQ duck, pork, chicken, and braised organ meats.|
Now that I live in Tampa Bay (and good Chinese food is non-existent here) I make this dish for myself whenever I come across pork tongues at the restaurant supply store.
I will provide a list of ingredients below, but for instructions, you are best off watching the video above. So, enjoy! Or as they say in Chinese, Xiǎngshòu!
Ingredients for braised tongue:
- Pork Tongue
- 1 inch of Ginger
- 3 Star Anise pods
- 1/2 tsp White pepper
- 1/4 cup White Sugar
- 2 tbsp Chinese cooking wine
- 4 tbsp Chinese Dark Soy Sauce (mushroom flavored if possible)
- 4 cups +- Beef Stock (mixed from bullion)
- 1/2 tbsp salt
Ingredients for Ginger Scallion Oil
- Peanut oil