Pork tongue can be prepared in many different ways, among which stir-frying is the quickest. Tastetutorial.com guides you to cook pork tongue stir-fried in 2 ways: with galangal and lemongrass, and with scallion flowers!
1. Stir-fried Pork Tongue with Galangal and Lemongrass
Preparation
10 minutes
Cooking
10 minutes
Difficulty
Easy
Ingredients for Stir-fried Pork Tongue with Galangal and Lemongrass For 2 people
Pork tongue 1 piece Turmeric powder 1/2 teaspoon Cooking oil 2 tablespoons Chopped lemongrass 2 tablespoons Ground galangal 2 tablespoons Chopped garlic 1 tablespoon Chopped chili 1 teaspoon Seasoning powder 1 teaspoon Common seasonings a little (salt/MSG/ground pepper) Sliced kaffir lime leaves 1 tablespoon
How to Choose Good Galangal
- Good galangal is old, with brown skin, firm, and has a strong aroma.
- Avoid buying galangal that is too young, feels soft, watery, deformed, or bruised.
How to prepare Stir-fried Pork Tongue with Ginger and Lemongrass
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Prepare the pork tongue
The pork tongue should be thoroughly massaged with salt and then rinsed clean. Boil a pot of water, add the pork tongue and blanch for 1 – 2 minutes, then take it out and scrape off all the dirt.
Put the pork tongue in a pot with 1 liter of water, 1/2 teaspoon of salt, and bring it to a boil to cook (about 10 minutes from when the water starts boiling).
After the pork tongue is cooked, take it out and slice it into thin pieces across the width, then mix the pork tongue with 1/2 teaspoon of turmeric powder.
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Stir-fry the pork tongue
Heat 2 tablespoons of cooking oil in a pan, add 2 tablespoons of minced lemongrass, 2 tablespoons of ground ginger, 1 tablespoon of minced garlic, and 1 teaspoon of minced chili.
Stir a few times until fragrant, then add the pork tongue to stir-fry, seasoning with 1 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1/4 teaspoon of salt, and 1/4 teaspoon of ground pepper.
Stir to allow the pork tongue to absorb the seasoning, then add 1 tablespoon of shredded lime leaves, stir well, and turn off the heat.
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Final Product
The pork tongue is tender, chewy, sweet, and aromatic with lemongrass, galangal, and the spicy flavor of chopped chili, making it very appealing. You can prepare sautéed pork tongue with galangal and lemongrass for a family meal or as a snack to enjoy with friends; both are suitable.
2. Sautéed pork tongue with scallions
Preparation
5 minutes
Cooking
10 minutes
Difficulty
Easy
Ingredients for Sautéed Pork Tongue with Scallions Serves 2
Pork tongue 1 piece (about 300g) Scallions 400g Minced garlic 1 tablespoon Oyster sauce 1/2 tablespoon Cooking oil 2 tablespoons Seasoning a little (seasoning powder/msg/sugar) Lime 1/2 fruit
How to choose good scallions
Good scallions are dark green, fresh, crispy, and feel heavy when held in a bunch. If the scallions are still in bud and not yet bloomed, they are young and will be softer and tastier.
Do not buy scallions that appear wilted, soft and limp, bruised, or deformed.
How to Cook Stir-Fried Pig Tongue with Spring Onions
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Prepare the pig tongue and spring onions
Boil a pot of water mixed with 1 teaspoon of salt and the juice of 1/2 a lemon.
Rub the pig tongue thoroughly with salt, rinse with water, then place the pig tongue into the boiling water above and blanch for about 1 – 2 minutes. Next, remove the pig tongue, scrape off any dirt and the white parts on the pig tongue, and rinse thoroughly with cold water.
Slice the pig tongue into thin pieces horizontally.
Wash the spring onions and cut them into sections.
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Stir-fry the pig tongue
Place a pan on the stove, heat 2 tablespoons of cooking oil, and add minced garlic to sauté until fragrant.
Next, add the pig tongue, seasoning with 1 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of sugar, and 1/2 tablespoon of oyster sauce.
Stir well to let the pig tongue absorb the spices and cook for about 80% before adding the spring onions, turn the heat to high, and stir-fry quickly for about 4 minutes until the spring onions are slightly cooked and the pungent smell is gone.
Tip: To keep the spring onions green and crispy without releasing water, stir-fry quickly over high heat.
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Final Product
The pig tongue is tender and chewy, the meaty sweetness blends with the fresh sweetness of scallions, making it very rich and appealing.
How to choose good pig tongues
- Good pig tongues have a bright red surface, little white membrane, no bruises, wounds, or ulcers.
- The part of the pig tongue is thick and round, bright in color, and the area close to the throat is evenly white, without congestion.
- The pig tongue has a typical pork smell, not a sour smell.
Tips for cleaning pig tongues without odor
- Step 1: Boil a pot of water with a little salt and lemon juice, blanch the pig tongue for 1 – 2 minutes.
- Step 2: Take the pig tongue out and rinse it immediately under cold running water, use a knife to scrape off the white membrane and dirt, then wash it again thoroughly.
- 2 ways to make sweet and sour stir-fried pig tongue and stir-fried vegetables simply, deliciously crispy
- 2 ways to make sweet and sour crispy pig tongue salad that you can eat forever without getting bored
- 2 ways to make pig tongue braised with coconut water and fragrant garlic sauce, delicious with rice
The above article guides you to make stir-fried pig tongue in 2 really simple and delicious ways. Wish you success!
*Source of images and recipes from the YouTube channel Feedy VN and Cơm Quê Miền Tây
