Pork Tongue Salad

Ingredients

• Pork tongues (The recipe does not specify the quantity.)
• Red onion (Finely chopped.)
• Pickles (Finely chopped.)
• Flat-leaf parsley (Finely chopped.)
• Chives (Finely chopped.)
• Capers (Finely chopped.)
• 0.5 cuillère Whole-grain mustard (The transcript does not specify the unit for the half spoonful.)
• 2 cuillères Red wine vinegar (Unit not specified in the transcript.)
• 3 bonnes cuillères Olive oil (The exact unit is not specified; the creator advises not to skimp.)
• Salt (For the broth; quantity to taste. The creator specifies that the tongues were not brined.)
• Leeks (For the aromatic garnish in the broth.)
• Carrots (For the aromatic garnish in the broth.)
• Onions (For the aromatic garnish in the broth.)
• Garlic (For the broth and vinaigrette; press one clove for the dressing.)
• Bay leaves (For the aromatic garnish in the broth.)
• Thyme (Optional; for the broth.)
• Pepper (For the vinaigrette, to taste.)

Steps

1. 1

   Place the pork tongues in a pot of cold water and bring to a first boil.

2. 2

   When the foam rises to the surface, skim it off.

3. 3

   Add the aromatic garnish—carrots, leeks, onions, garlic, bay leaves, and optionally thyme—then season with salt. The creator specifies that the tongues were not brined.

4. 4

   Simmer over low heat for about 3 hours, until the tongues are tender. Remove them from the pot.

5. 5

   Peel the tongues while they are still warm; the skin should come off easily. Allow them to cool completely. In the video, they are chilled until the following day.

6. 6

   Cut the chilled tongues into thin slices using a meat slicer or a knife.

7. 7

   Finely chop the flat-leaf parsley, red onion, and chives. Finely chop the pickles and capers. Press one garlic clove for the vinaigrette.

8. 8

   In a bowl, combine the whole-grain mustard, red wine vinegar, and olive oil.

9. 9

   Add the dressing and all the garnishes to the sliced tongue. Gently mix with clean hands.

10. 10

    Let rest in the refrigerator for several hours before serving.

Notes

The quantities of most ingredients are not specified. The transcript specifies ½ spoon of mustard, 2 spoons of red wine vinegar, and 3 generous spoons of olive oil, without giving the exact unit for these spoonfuls. It also mentions one garlic clove pressed into the vinaigrette. The refrigeration time is several hours; the transcript shows the tongues being chilled until the following day.

Nutrition per serving

• salad
• main course
• deli meats
• pork
• traditional
• gluten-free