Favorite Salad with Tongue

Start by preparing the pork tongue. Wash the offal thoroughly under running water, place it in a small pot, and completely cover it with water. Put the pot on the heat. When the water begins to boil, carefully skim off the dirty foam with a ladle, salt the tongue, and if desired, add your favorite spices. While the offal is boiling, prepare the vegetables. Remove the cores from the peppers, and use a knife to peel the onions. Rinse the peeled vegetables, cut the pepper into thin strips, and the onion into half-rings.

Combine the pepper and onion in a frying pan, add olive oil to them. Sauté the vegetables until golden, then transfer them to a deep dish.

While the vegetables cool, prepare the champignons and cucumbers. Drain the liquid from the marinated mushrooms and then cut them into 4 pieces. Remember, the slices of champignons should be quite large. Cut the cucumbers into thin and neat strips. Transfer the prepared champignons and cucumbers to the fried vegetables.

When the tongue is cooked, place it on a plate to cool. Slice the cooled offal into thin strips and add it to the previously combined ingredients. Then add the Korean carrot to the dish.

Dress the Favorite Salad with soy sauce, add a little salt and ground pepper. Mix all the components thoroughly with a spoon.

The spicy, vibrant, and appetizing salad is ready. It can be served to guests right away.

Favorite Salad with Tongue prepared according to the presented recipe serves as an ideal side dish to hot mashed potatoes. Some gourmets enjoy it with a glass of natural red wine. Bon appétit!