Creamy Pork Lengua
This is a great Filipino recipe that is considered a delicacy and is served on special occasions. This dish is typically made with either pork or beef tongue. When using pork tongue, Filipinos will use a can of corn in this. If using beef tongue, the corn is substituted with mushrooms. So either way, it will be similar to adding tongue to cream of corn or cream of mushroom soup. Sounds like a win-win to meThe pork tongue is prepared in my Instant Pot. If using beef tongue, pressure cook for an hour. If you don't have a pressure cooker, you can boil the tongues on the stove top for 2 hours. Once the tongue s finished cooking, let rest until the tongue is completely cooled off. This will make peeling off the skin and slicing a lot easier.Serve this creamy lengua over steamed rice or mashed potatoes.
Servings: 4
Ingredients
- 3 pork tongues
- 2 cups chicken stock
- 1 tsp black peppercorns
- 3 tbsp butter
- 4 garlic cloves minced
- 1 medium onion chopped
- 1 tbsp soy sauce
- 1 can evaporated milk
- 1 cup tongue broth
- 1 can corn drained
- 1/2 cup heavy cream
- salt and pepper to taste
Instructions
- In your Instant Pot, add the pork tongues, chicken stock, and peppercorns. Cook for 40 minutes on high. If you don't have a pressure cooker, the tongues can be boiled on the stove top for about 2 hours.
- Once done, let the tongues rest until they are completely cooled off. Peel the skin from the outside of the tongue. Slice into 1/4" thick pieces. Save 1 cup of the tongue broth.
- In a large sauté pan, melt the butter over medium high heat. Add in the onions and garlic. Cook for 3-4 minutes.
- Add in the tongue slices and soy sauce. Cook for 2 minutes a side.
- Stir in the corn. Cook for another 2 minutes.
- Add in the evaporated milk and tongue broth. Season with salt and pepper. Simmer for 7 mutes, or until the milk thickens.
- Stir in the heavy cream. Simmer for another 5 minutes.
- Serve over steamed rice.
