Pickled pork tongue is a unique and delicious delicacy that can be enjoyed in a variety of ways. While the thought of eating tongue may seem unappealing to some it has a wonderful dense and tender texture when prepared properly. If you are curious about trying pickled pork tongue this guide will walk you through everything you need to know, from how to source and prepare it to the best ways to eat and serve it.
Sourcing Pork Tongue
The first step is acquiring a fresh pork tongue. This may require visiting a butcher shop or ethnic market, as many mainstream grocers do not carry tongue. When selecting your tongue, look for one that is pinkish in color without any blemishes. It should feel firm and plump, not shriveled. Plan on one pound of tongue per person.
You can also source tongue from a pig farmer or online meat purveyor if you don’t have access to a specialty market. Make sure it is fresh, not frozen or cured. Frozen tongue needs to be thawed completely before brining and cooking.
Brining and Cooking the Tongue
Before pickling, the tongue needs to be brined and cooked until tender. Here is a basic brine recipe
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup sugar
- 2 tablespoons pickling spice
Combine the brine ingredients in a pot and bring to a boil Remove from heat and let cool completely before submerging the tongue Refrigerate the tongue in the brine for 12-24 hours,
Remove the tongue from the brine and rinse under cool water. Place in a pot and cover with water, stock or broth. Add a bay leaf, peppercorns, and other desired seasonings. Bring to a simmer over medium heat and cook until fork tender, about 2-3 hours. The tongue should feel soft when pierced with a knife.
Once cooked, drain the tongue and let cool until you can handle it. Use a paring knife to peel off the outer skin. It should come off easily. Discard skin and any bones or gristle.
Pickling the Cooked Tongue
Now you are ready to pickle the cooked tongue. First, cut into slices or dice into pieces. Place in sterilized jars or other pickling containers.
In a saucepan, combine:
- 2 cups vinegar (cider, white wine, or rice wine)
- 1 cup water
- 1/4 cup kosher salt
- 1/4 cup sugar
- 5 garlic cloves, peeled
- 1 teaspoon pickling spice
Bring to a boil then reduce heat and simmer 5 minutes. Remove from heat and let stand for 10 minutes to infuse flavors. Pour the hot liquid over the tongue pieces in the jars, covering completely. Seal the jars.
Refrigerate the pickled tongue for at least 5 days before eating to allow the flavors to develop. It will keep in the refrigerator for up to 2 months.
Serving and Eating Pickled Pork Tongue
Now comes the fun part – enjoying your homemade pickled tongue! Here are some tasty ways to eat and serve it:
On Charcuterie Boards
Slice the pickled tongue and add to charcuterie or antipasto boards along with cured meats, cheeses, olives, nuts and other pickled veggies. The slices pair nicely with spicy mustard or horseradish.
In Salads
Dice or slice pickled tongue and toss into leafy green, potato, pasta or grain salads. The pieces add great texture and flavor.
On Sandwiches
Chop pickled tongue and pile on sandwiches in place of roast beef or ham. Try it on crusty baguettes smeared with spicy brown mustard.
As Appetizers
Cut pickled tongue into bite-sized pieces and serve as an appetizer. Provide toothpicks or picks for easy grasping. Offer dishes of mustard, salsa verde or chutney for dipping.
In Snack Rolls
For a fun finger food, spread pieces of pickled tongue with cream cheese or goat cheese, then roll up and secure with a toothpick. Top with herbs, pepper or crushed red pepper.
As a Pizza Topping
Chop pickled tongue and use it as a protein topping for pizza along with other robust flavors like caramelized onions, mushrooms, olives, etc. It can stand in for pepperoni.
In Eggs and Omelets
Add diced pickled tongue to egg scrambles, frittatas, and omelets. The salty, tangy pieces pair well with eggs.
In Pasta
Toss cubes or slices of pickled tongue with hot pasta like penne, rigatoni or orecchiette. Add olive oil, garlic, tomatoes and Parmesan for a hearty pasta dish.
On Nachos
Pile pickled tongue pieces on tortilla chips along with melted cheese, salsa, guacamole and jalapeños for bold nachos.
As you can see, the possibilities are endless when it comes to eating pickled pork tongue! It adds a wonderful flavor and heartiness to so many dishes thanks to its dense texture and tangy, salty finish. With a little creativity, you can take this unique pickled delicacy in many delicious directions. So don’t be afraid to get your tongue on and enjoy this old-fashioned, nose-to-tail treat!
Pickled Pork tongue (Langues De Porc)
FAQ
How do you eat pig tongue?
Does pork tongue need to be peeled?
How to eat pickled pork hocks?
Is pork tongue good?
How do you make pickled tongue?
The combination of brining, simmering and then pickling may yield the most tender version of tongue you can find. Plus, the layers of flavor are rich and deep. Use a large beef tongue or two to three pork tongues to prepare this Pickled Tongue. This recipe can be enjoyed at home or taken on the go – as a preserved meat for outings or travel.
How do you cook a pierced tongue?
Place in a large pot and fill with water to cover by at least 1-2 inches. Bring to a boil, skim any foam, and reduce heat to medium-low. Cover the pot and let the tongue (s) cook for 3 hours until they are tender when pierced with a knife. Make sure that there remains enough water in the pot to keep the tongue (s) submerged.
Does pickled tongue taste good?
Today, nearly every culture employs both vinegar and fermentation pickling. Yes, there is some functional use, but these foods likely remain popular simply because they taste good. Pickled Tongue is no exception. I was suspicious if this recipe could compete with some of our favorite tongue recipes, but everyone enjoyed it.
How do you cook a tongue?
Method: cover tongue with water and bring to the boil. Lower heat to a simmer and add aromatics or pickling spices and bay leaves. Cover and cook one hour for each pound of tongue. Allow to cool enough to handle then peel being careful not to tear the underlying meat.