Vinegar Pickled Pigs Tongues
Ingredients
Directions
Prepare
Scald the salted pig tongues in hot water and remove the skin and gullet.
Boil the tongues slowly for three hours.
Cool the tongues in the same manner as directed for cooling pig feet.
Pickle
Split the tongues through the center and pack them in vinegar.
Add 8 to 10 ounces of Zanzibar-Brand Pickled Tongue Seasoning for every 100 lbs of tongues.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pig tongues
- The main ingredient; slow cooking softens its firm meat so it becomes tender.
- Vinegar
- Adds acidity that sharpens the flavor and helps preserve the pickled tongues.
The step that matters
Boil the tongues slowly for three hours. A gentle simmer cooks the dense muscle evenly and makes it tender. A hard, rapid boil toughens the outer meat and can break the tongues apart.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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