Beef tongue offers a wonderfully tender texture when cooked correctly - not to mention its health benefits. It is high in iron, zinc, vitamin B-12, and it offers a tasty way to consume protein.
1 pound pork tongue
1 tablespoon salt
3 tablespoons butter
2 cloves garlic - minced
1 medium onion - chopped
1 tablespoon soy sauce
1 can (370ml) evaporated milk
1 cup broth (from tongue)
1 can (15.25oz) whole corn kernel - liquid drained
½ cup all-purpose cream
Place the pork tongue in a pressure cooker. Sprinkle 1 tablespoon of salt and and fill with enough water just to cover the meat. Cook in pressure cooker for 25-30 minutes.
Remove tongue from liquid and transfer to a work surface and cool slightly. Reserve a cup of the broth. Peel outer layer of skin from pork tongue. Cut the meat in thin slices about a quarter inch thick.
Melt butter on a large skillet over medium heat. Saute garlic and onion until aromatic and tender.
Add the pork tongue slices and season with soy sauce. Let it cook for 2-3 minutes turning the meat slices once or twice.
Pour in evaporated milk and broth and add the corn kernels. Season with salt and pepper. Let it simmer for 5-7 minutes or until liquids starts to get thick.
Add all-purpose cream and simmer for another minute. Add salt if needed.
Transfer to a serving plate and serve with steamed rice or mashed potatoes.
If you do not have a pressure cooker, just boil the tongue in a pot over stove-top over high heat. Once it starts to boil, set heat to low and cover with lid. Let it simmer for 1-2 hours or until the pork tongue becomes fork-tender.