Slowly Cooked Pork Tongue

01Method

1. 1

   Rinse the tongues thoroughly under cold water and pat them dry. Peel and finely chop the onion. Peel the garlic and slice it thinly. Heat the oil in a large pot over medium heat, add the onion and cook until it begins to turn golden. Add the garlic and continue cooking for another minute until fragrant. Pour in the wine and simmer until it reduces almost completely. Add water, season with salt, and bring to a boil.

2. 2

   Place the tongues into the boiling liquid, reduce the heat to very low, and simmer gently without vigorous bubbling for approximately 2.5 hours. Add water as needed to keep the tongues just submerged throughout cooking.

3. 3

   Remove the tongues from the cooking liquid and immediately transfer to a bowl of cold water to cool slightly, making them easier to peel. Return the remaining cooking liquid to the pot and simmer over higher heat without a lid until it reduces to a syrupy consistency, approximately one-quarter of its original volume. Strain the sauce through a fine sieve.

4. 4

   While the sauce reduces, peel the tongues by gently pulling the skin from the thicker end toward the tip. Slice the meat into thin crosswise pieces. Arrange the sliced tongue on a serving platter, drizzle with the reduced sauce, and serve.