Pork tongue filler - 5 step-by-step recipes

All the hostesses, especially, on the eve of the holidays, are faced with an important question: how to cook something unusual and tasty, to surprise guests and loved ones. We offer to cook aspic from pork tongue. It is considered a delicacy, especially since products such as pork tongue disappeared from domestic shelves. Below are several options for preparing a healthy culinary dish.

Pork tongue fillet with gelatin

Your attention is a step-by-step recipe for a jellied tongue. Instead of a pork tongue, its beef counterpart is quite suitable. An indispensable condition for the broth to look perfectly transparent, and what needs to be done for this, will be described below.

What products will be required:

• two pork tongues or one beef tongue;
• one onion;
• two bay leaves;
• gelatin - a table. a spoon;
• protein of one chicken egg;
• salt;
• parsley dill.

How to cook:

1. Wash the tongues, dip them in cold water and put on the boil.
2. After boiling water, drain it and pour a new batch, throwing the onion and lavrushka into it. Cook for about two hours, salt in the end.
3. Remove the tongue from the water and put it in cold water for half an hour.
4. Then thoroughly clean the film.
5. Stir gelatin in half a glass of cold water and leave for 40 minutes.
6. Strain the broth remaining after cooking and cool.
7. It will take half a liter of broth. If it turned out to be not completely transparent, you need to add one well-beaten protein, then boil it and strain.
8. Heat the broth, add the finished gelatin, mix, salt.
9. Cut the tongue into transverse slices.
10. Lay out the pieces on the dish beautifully. You can decorate with parsley, dill or green peas, as well as beautifully chopped boiled carrots and put on top.
11. Pour each decorated piece with broth, remove for a quarter of an hour in the cold.
12. Take out the dish and pour the contents of the broth.
13. Put the plate in the cold for three hours.

Pork tongue filler is ready!

Read also: zander fillet with gelatin

Cooking in a slow cooker

Jellied language can be cooked in a slow cooker, it's quite simple.

For this delicacy you will need:

• two pork tongues or one beef tongue;
• one onion;
• garlic - one clove;
• spice;
• salt;
• gelatin - 15 g;
• half a liter of water.

A step-by-step recipe for a jellied tongue, which is prepared in a multicooker:

1. Set the slow cooker in the "Extinguishing" mode and put the tongue there along with salt and spices. It takes about 3 hours.
2. Then clean the tongue, cut into pieces.
3. Dilute gelatin in water.
4. Strain the broth, introduce the swollen gelatin into it, and heat while stirring.
5. Pour half the broth into an empty aspic dish.
6. Put pieces of tongue there, add greens, beautifully chopped carrots.
7. Pour the broth, remove into the cold until thickened.

Remove the dish from the refrigerator at the arrival of the guests.

Step by step recipe with honey mushrooms

An amazingly picturesque and attractive dish that is very easy to make.

For him you will need:

• four pig tongues;
• one carrot;
• one onion;
• pickled cucumbers - 3 pcs.;
• honey mushrooms frozen or fresh - 400 g;
• gelatin - 40 g;
• lemon;
• salt;
• spice;
• greenery;
• bay leaf - 2 pcs.

How this delicacy is prepared:

1. Rinse tongues, add water, put to cook.
2. Remove foam, add peeled vegetables. Cook for a little over an hour.
3. A few minutes before the end of cooking, toss black pepper, peppercorns, salt. Well, if there is a pinch of Provence herbs.
4. Thaw unfrozen or fresh mushrooms in hot salted water in a separate pot and cook for 25 minutes.
5. Put gelatin in half a glass of cold water, stir and leave to swell for half an hour.
6. Tongues removed from the broth, put in water. Then remove the film from them, cut into pieces across.
7. Strain the broth, add gelatin, bring to a boil.
8. Cool mushrooms, cut too large.
9. Cut cucumbers into circles, lemon slices.
10. Put pieces of tongue on the dish, season with spices and herbs.
11. Add mushrooms, slices of cucumbers and lemon.
12. Pour the broth from above, put in the cold until it thickens.

Shortly before the festive feast, put the dish with aspic on the table. Enthusiastic cheers from guests will be provided.

Jellied tongue in pressure cooker

Jellied with gelatin is easy to make in a pressure cooker. To improve the taste, we recommend adding, in addition to the tongue, beef and pork with bone.

Necessary components:

• two tongues of pork;
• beef - 250 g;
• pork - 150 g;
• cerebral bone - 300 g;
• carrot;
• onion;
• salt;
• black pepper;
• bay leaf - 2 pcs.;
• greenery;
• gelatin - 2 tables. spoons;
• water - about half a liter.

Step-by-step recipe for aspic in a pressure cooker:

1. Rinse the meat and tongue, transfer to a pressure cooker. Add whole vegetables, salt, pepper, lavrushka.
2. Pour in water so that the meat is 2 cm under water.
3. Close the pressure cooker, make the regime - slowly cooking for an hour and a half, pressure - 3.
4. Dilute gelatin in half a glass of cold water.
5. After the signal, turn off the pressure cooker, and open it only after 15 minutes.
6. Tongue out, peel off the film, cut into beautiful slices.
7. Strain the broth, add gelatin, mix well.
8. Put the tongue on a plate, garnish with dill, carrots.
9. Pour the broth, put in a cold place for 4 hours.

Before guests arrive, set the dish on a beautifully decorated table.

How to make a gelatin-free dish

Jellied tongue is easy to make and without gelatin. The whole secret of thickening is in fatty broth. It will require duck offal, which is not difficult to find in the store. If you suddenly have problems with this, you can use goose or cocks (wings, paws, stomach, throat). But you should never take chicken offal!

What products are needed:

• offal duck - half a kilo;
• pork tongue;
• onion;
• selected bay leaf - 4 pcs.;
• black pepper peas - 4 pcs.;
• salt;
• quail eggs;
• water.

How to cook:

1. Put the washed tongue in the cooking container, on top - peeled offal. Pour with water, add the onion whole, salt, spices, lavrushka.
2. Cook for at least 3 hours with minimal heating. The result should be a consistency resembling a paste.
3. Cool the tongue a little, clean, cut into transverse slices.
4. Hard-boiled quail eggs, cool, cut into halves.
5. Put on the dish pieces of the tongue, on top - half the egg, salt, you can decorate with parsley and vegetables.
6. Pour the broth, put in a cold place.

As you can see, all the methods of preparing this delicacy are quite simple, but how delicious it looks!