Easy Creamy Lengua Recipe (Pork Tongue)
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Calories
495 kcal
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Course
Main Course
Easy Creamy Lengua Recipe (Pork Tongue)
Description
This recipe starts with pork tongue cooked in salted water using a pressure cooker until fork-tender, then peeled and thinly sliced. The tongue slices are sautéed with garlic and onion, seasoned with soy sauce to deepen their umami character. A blend of evaporated milk, reserved cooking broth, and corn kernels is added and simmered to develop a creamy, slightly thick sauce that coats the meat. Finishing the dish with all-purpose cream enriches the texture and smoothness before serving.
The flavors are mild but savory, with the gentle sweetness of corn balancing the richness of cream and soy sauce's savory depth. The pork tongue’s unique texture becomes tender and easy to eat thanks to pressure cooking and careful slicing.
This dish pairs well with steamed rice or mashed potatoes, absorbing the creamy sauce nicely for a comforting meal. The use of evaporated milk and cream delivers a stable creamy consistency without being overly heavy.
If a pressure cooker is unavailable, the tongue can be simmered on the stovetop for 1-2 hours until tender, though this requires more time. The recipe provides an accessible method for preparing a traditionally rich cut of meat in a creamy style.
Ingredients
- 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) corn liquid drained, whole kernel
- salt
- black pepper ground
- ½ cup all-purpose cream
Instructions
- 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.
Notes
- If you don't have a pressure cooker, simmer the pork tongue in a pot on low heat, covered, for 1-2 hours until fork-tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 4g | 1% |
| Protein | 20g | 40% |
| Fat | 43g | 66% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 145mg | 48% |
| Sodium | 2362mg | 98% |
| Potassium | 444mg | 9% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 50mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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