How to clean, trim and prepare pig’s tongue

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Beef tongue is more well-known but because of the high price that it commands, beef tongue dishes are often considered “for special occasions” only.

But did you know that pork tongue is also delicious but costs much less? It’s true. But because they are much smaller, there’s more preparation involved. The basic steps are the same — remove the slimy film that often coats the skin, trim off everything that isn’t edible, boil and remove the skin. Unlike beef tongue, however, the skin of the pig’s tongue cannot be peeled off. Rather, it has to be scraped off.

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I was going to prepare a step-by-step illustrated guide — in fact, I started marking the photos with arrows — when I found a very good video on YouTube. The audio is in Chinese but don’t worry because even with the audio off, the visuals are enough to learn how to clean, trim and prepare pig’s tongue for cooking.

Some recipes with pig’s tongue in the archive:

Sambal fried rice
Beef and pork tongue dinuguan
Pork tongue asado





Comments

  1. natzsm says

    I have always been curious how the pig’s tongue would compare in flavor and texture to beef/ox tongue and so tempted to buy pig’s tongue but afraid of the tedious cleaning process. This video makes it look so easy and although I know it wont be as easy as it looks, I am now willing to give it a try this weekend for Father’s day.

    • says

      I find that pig’s tongue never reaches that melt-in-the-mouth-like-butter tenderness that well-cooked beef tongue has. But for stir-fries, pork tongue has the correct texture. I guess that’s why it’s more often found in Chinese cooking than beef tongue.

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