Boiled Pork Tongue
Pork tongue provides dense protein, zinc, and B vitamins, so it is filling and works well in both cold and hot dishes. Slow simmering makes it tender, and a brief cold-water shock helps the thick skin come off easily. This is a practical keto base to keep in the refrigerator for several days.
Rinse pork tongue (1 kg), put it into a pot, and cover it with water (4 l). Bring to a boil, skim the foam, then add onion (200 g), carrot (200 g), bay leaf (2 g), black pepper (2 g), and salt (20 g).
Partly cover the pot and simmer the tongue for 1.5-2 hours over very low heat until a knife or long skewer slides easily into the thickest part. If it is still firm, give it another 15-20 minutes.
Transfer the hot tongue straight into cold water for 3 minutes and peel off the thick skin while it is still warm. Cool completely before using it in salads, appetizers, or sliced platters. The cooked tongue keeps in the refrigerator for up to 3 days.
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