Fragrant Braised Pork Tongue
Crisp-tender and richly flavored, this Fragrant Braised Pork Tongue is served drizzled with sauce, making it an excellent drinking snack.
Ingredients
Pork tongue (washed, skewered straight with a sharpened bamboo chopstick, blanched in hot water, then scrape off the white membrane on the tongue surface)
1
Scallions (washed and cut into segments)
3
Red chili peppers (washed and cut into segments)
3
Bamboo chopstick (sharpened for skewering the pork tongue)
1
Master sauce spice mix packet
1
Thick soy sauce
3 tbsp
Rock sugar
2 tbsp
Soy sauce
2 tbsp
Star anise
3
Soy sauce (sauce A, for drizzling)
1 tbsp
Sesame oil (sauce A, for drizzling)
a pinch
Chopped scallion (sauce A, for drizzling)
a pinch
Instructions
1
Prepare the pork tongue
Wash the pork tongue, sharpen a bamboo chopstick and use it to skewer the pork tongue straight (Figure 1). Blanch the tongue in hot water, remove it, and scrape off the white membrane on the tongue surface with a knife. Wash clean and set aside.
2
Braise
Wash the scallions and red chili peppers and cut them into segments. Combine with the braising spices in a pot and bring to a gentle simmer over low heat to release the flavors, then add the pork tongue and braise until tender (Figure 2). Remove and drain well.
3
Slice and drizzle with sauce
Let the pork tongue cool, then pull out the bamboo chopstick and slice it, arranging the slices on a serving plate. Stir sauce A until smooth and drizzle it over the pork tongue before serving.
