Pork tenderloin and rolled pork loin are commonly used in cooking “asado”. So, I wanted to be different; I used pork tongue. I did it before, but as the base for a fried rice recipe. This time, I cooked it as an entree. The basic ingredients and techniques are the same as the fried rice recipe; the variations are mainly in the amount of seasonings, spices and liquid. While very little sauce was required in preparing the “Pork Tongue Asado Fried Rice”, this dish required more liquid at the end of the cooking time since the pork tongue was supposed to be served in its own sauce.
3 pcs. of pork tongue, cleaned and washed in vinegar
1 whole onion
1 whole garlic
1 tbsp. of minced garlic
1 onion, diced
1 thumb-sized piece of ginger, julienned
1 star anise
1 bay leaf
1/4 c. of dark soy sauce
1/8 c. of sugar
1 tbsp. of cornstarch
1 tbsp. of cooking oil
2 tbsp. of Hoisin sauce
salt and pepper
1/2 tsp. of sesame seed oil
Cooking procedure :
Wash the pork tongue under running water. Remove all visible fat, catilages, etc.
Place the vinegar in a glass bowl. Add the pork tongue. Using your hands, “wash” the pork tongue in the vinegar until any sliminess and unpleasant smell is gone. Another alternative is to boil the pork tongue in the vinegar with 1 c. of water. Once it boils, remove the pork tongue and discard the water and vinegar. With a knife, scrape off the outer skin of the tongue. Rinse the tongue.
Place the tongue in a clean casserole and cover with fresh water. Add the star anise, bay leaf, whole garlic, whole onion, peppercorns, soy sauce and sugar. Bring to a full boil. Remove scum as it rises. Lower heat and simmer for 1 to 1-1/2 hours or until tender when pierced with a pork. Transfer tongue to a plate and cool completely. Cool the broth as well.
Cut the tongue diagonally into 1/4-inch slices. Set aside.
Using a clean cloth (like muslin), strain the broth. You will need 1-1/2 cups. Add water if there is not enough broth left. Stir the cornstarch into the strained broth.
Heat a skillet or wok. Add the cooking oil. Saute the minced galic and diced onion. Add the sliced tongue and stir-fry over high heat until the meat starts to brown. Pour in broth-cornstarch mixture. Bring to a boil. When sauce is thick and clear, add hoisin sauce. Lower heat and simmer for about 30 seconds. Turn off heat and stir in sesame seed oil.