Pork tongue in soy marinade with apple cider vinegar

Step-by-step preparation

Cooking time: 7 hr

1. STEP 1

   

   Boil your tongue. You can use either pork or beef tongue. Wash it thoroughly and scrape it with a knife. Fill with cold water and place on the stove. When the water boils, remove the pan, remove the tongue and rinse well. Fill with cold water again, add a bay leaf, a couple of allspice peas and a couple of black peppers. Cook for 2-3 hours until done. Pour cold water over the hot tongue and peel the skin.

2. STEP 2

   

   Cut your tongue into pieces like this. If you need to make thin, beautiful cuts, then marinate the whole tongues, and cut the already marinated tongues into beautiful thin plates. Do not cut thinly right away, it will turn out to be a mess.

3. STEP 3

   

   Cut the garlic into small pieces. Do not press it through the press! When I worked in a restaurant, our cooks said that garlic “doesn’t like” the press at all!))) They only cut it or finely grate it. This is also the only way I cook!))) Mix the tongue with garlic, cover with film or a napkin and leave for 20 minutes while we make the marinade.

4. STEP 4

   

   Mix all remaining ingredients. Add warm water until the sugar and salt are completely dissolved. Break the bay leaf into small pieces to enhance the flavor. Place it well. If you are marinating whole tongues, then double all ingredients.

5. STEP 5

   

   Pour the marinade into your tongue and mix gently. Cover with a lid or film and refrigerate for at least 6 hours. Immerse whole tongues in the marinade, press down with a weight and also refrigerate for 12 hours.