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Favorite Salad with Tongue
Instructions
Wash the pork tongue thoroughly under running water, removing any surface dirt with a soft brush. Place it in a pot of at least 3 litres and cover with cold water so that it rises 3–4 cm above the tongue. Bring to the boil over high heat, then reduce to a gentle simmer and skim off the foam that forms with a slotted spoon. Add 1 teaspoon of salt, a bay leaf and a few black peppercorns for aroma. Simmer under a partly covered lid for 1.5–2 hours – check for doneness with a fork: it should slide easily into the thickest part.
While the tongue cooks, prepare the vegetables for frying. Rinse the bell peppers, cut them in half, remove the seed pod and the white membranes – they add bitterness. Slice the flesh into thin strips 5–6 mm wide and 4–5 cm long. Peel the onions and cut them into thin half-rings 2–3 mm thick – this size lets the onion caramelise quickly during frying. Arrange the prepared vegetables on separate plates so you can add them in the right order.
Heat a frying pan with the olive oil over medium heat until it lightly shimmers. Add the onion first and fry for 3–4 minutes, stirring occasionally, until it turns translucent and slightly golden. Add the strips of bell pepper and continue frying for another 4–5 minutes – the pepper should soften but keep a slight crunch. Transfer the fried vegetables to a deep bowl of at least 3 litres and let them cool to room temperature.
Tip the marinated champignons into a colander and leave for 5 minutes so all the liquid drains off – excess marinade will make the salad watery. Leave the small mushrooms whole for an attractive presentation, and cut the medium and large ones into 2–4 pieces depending on size. Rinse the pickled cucumbers of excess brine, pat them dry with a paper towel and cut into thin matchsticks 3–4 mm wide. Add the prepared mushrooms and cucumbers to the fried vegetables in the bowl and stir gently.
Check that the tongue is done – the fork should go in easily, without effort. As soon as it is cooked, plunge the hot tongue into a bowl of iced water for 2–3 minutes – the sharp change in temperature lets you peel off the skin in one motion. Make a shallow cut at the base and remove the skin, starting from the thick end. Let the peeled tongue cool to room temperature for 20–30 minutes, then cut it into thin strips 5 mm wide and 3–4 cm long – the size should match the other ingredients.
Add the sliced tongue to the bowl with the vegetables. Lightly squeeze the Korean carrot to remove excess liquid and add it to the rest of the ingredients. If the carrot is very long, cut it with scissors into 4–5 cm pieces – this makes the salad easier to eat. The Korean carrot is already seasoned with spices and vinegar, which gives the salad a piquant note with no extra effort. Stir everything gently so the ingredients are evenly distributed.
Make the dressing: in a small bowl, mix 3 tablespoons of soy sauce with ground black pepper. Soy sauce already contains salt, so taste the salad after dressing and add more salt only if needed. Pour the dressing over the salad and stir thoroughly with two spoons, using a bottom-to-top motion. Let the salad rest for 15–20 minutes at room temperature – during this time the ingredients exchange flavours and the salad becomes even more fragrant.
Transfer the Favorite salad to an attractive salad bowl, or serve it in portions on leaves of fresh lettuce for a striking presentation. Garnish with sprigs of fresh herbs – parsley or coriander – and sesame seeds for an Asian accent. Serve straight away or after resting for 20–30 minutes for a richer flavour. The salad goes wonderfully with a warm baguette or with rice as a side.
FAQ
Can I replace the marinated mushrooms with fresh ones? +
Yes, but fresh champignons need to be fried first over medium heat for 7–8 minutes until golden and all the liquid has evaporated. The flavour will be a little different, without the characteristic vinegary tang of the marinade.
How long should pork tongue be cooked? +
A medium pork tongue (400–500 g) cooks for 1.5–2 hours over low heat after coming to the boil. Check for doneness with a fork – it should slide easily into the thickest part. An overcooked tongue becomes mushy, an undercooked one stays tough.
What can I use instead of soy sauce? +
If you have no soy sauce, make a dressing from 2 tablespoons of vegetable oil, 1 tablespoon of lemon juice and a pinch of salt. The flavour will be different, but the salad will still turn out tasty and light.
How long does the finished salad keep? +
The dressed Favorite salad keeps in the refrigerator in an airtight container for up to 24 hours. Before serving, stir it and, if needed, add a spoonful of soy sauce – the dressing is absorbed during storage.
Can I cook the tongue in advance? +
Yes, boiled and peeled tongue keeps in the refrigerator wrapped in cling film for up to 3 days. Slice it just before assembling the salad – that way it keeps its juiciness and texture.
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