Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
A recipe for pork tongue stew from Pascal Hudon, butcher and owner of Pascal Le Boucher.
Ingredients
- 7 pork tongues
- 2 carrots
- 1 onion
- 3 stalks of celery
- 1 leek
- 2 cloves garlic
- 2 sprigs of thyme
- 1 sprig of rosemary
- 2 potatoes
- 1 L of pork stock
- Salt and pepper
- Rendered pork fat
Ingredients for the aromatic garnish
- 4 L of water
- 1/2 tsp. teaspoon peppercorns
- 1 bay leaf
- 3 cloves of garlic
- 1 medium onion
- 1 carrot
- 1/2 bunch of thyme
- 3 stalks of celery
- 1 C. tablespoon of salt
Tongue cooking
- 1. Bring the water to a boil and add the aromatic garnishes.
- 2. Bring the water to a simmer and add the tongues.
- 3. Poach the tongues for 2 hours or until tender.
- 4. Remove the tongues from the broth and let them cool so that you can handle them.
- 5. Peel the thin layer of skin.
Preparing the stew
- 1. Make small cubes with the cooked tongues and potatoes.
- 2. Finely chop the onion, carrots, celery and leek and sweat them in 2 tbsp. teaspoon of pork fat (or another fatty substance).
- 3. Add the garlic and herbs for an additional 2 minutes.
- 4. Remove the vegetables, add 2 tbsp. of pork fat and sauté the tongues for 5 minutes.
- 5. Add the pork stock and simmer for 20 minutes.
- 6. Add the potatoes and vegetables, simmer for an additional 20 minutes.
- 7. Season to taste.
Published on lapresse.ca on May 17, 2018.