Photograph of the finished Pork Tongue Sauteed in Coconut Curry

Vietnam · Lưỡi heo xào lăn

Pork Tongue Sauteed in Coconut Curry

1 hr 40 min Hands-on time + 20 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pig's tongue Pig's tongue 3.1 lb
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Curry powder Curry powder 1.7 oz
  • Photograph of Lemongrass Lemongrass 4.2 oz
  • Photograph of Roasted peanuts Roasted peanuts 4.9 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Vietnamese coriander Vietnamese coriander 3.5 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch the pig's tongue for 5 minutes, then scrape off the rough white membrane on the surface.
  2. 2 If the membrane isn't completely scraped off, the tongue will be tough, rough, and smelly; this step cannot be skipped.
  3. 3 Boil the tongue for 50 minutes with ginger, then let it cool in the broth and slice it thinly.
  4. 4 Marinate sliced tongue with curry powder and chopped lemongrass for 20 minutes.
  5. 5 Sauté over high heat for 5 minutes, then pour in the coconut milk and simmer for 8 minutes until the sauce thickens.
  6. 6 Sprinkle with crushed roasted peanuts, shredded coriander, and chili peppers, then serve with bread.

With an appliance

  • Pressure cooker 50 min

    Replace step 3: high-pressure boiling for 18 minutes, then release the pressure naturally; the tongue will be tender while still retaining its shape.

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