A recipe to impress, a classic stew... With this Aljomar Iberian Pork Tongue in sauce , cooked following the instructions of the great chef Martín Berasategui, you'll be the king or queen of the kitchen. Here's how to prepare it:
.png)
Ingredients
- 8 Iberian pig tongues Aljomar
- 1.5 liters of beef broth
- 1.5 liters of water
- 2 onions, sliced into strips
- 4 cloves of garlic
- 4 sliced carrots
- 2 sliced leeks
- 1 pinch of olive oil
- 400g of red wine
- Egg, flour and oil for coating
Preparation of Iberian Pork Tongue in Sauce
Brown the tongues in a saucepan with a drop of oil on all sides until golden brown. Remove them. Then add the vegetables to the saucepan and gently sauté them over low heat.
When they are cooked, add the wine and boil until it evaporates.
Return the tongues to the pot and cover with the broth and water.
Cook slowly until the tongue is tender (pierce it to check its doneness).
It will take about two hours (if using a pressure cooker, 50
minutes). Cooked and tender, drain them. Once it has cooled slightly, peel it. Slice it and coat it with flour and egg.
Fry it in plenty of oil and place the fillets on absorbent paper to remove excess fat.
Blend the sauce and pass it through a fine sieve. Submerge the fillets in it and adjust the salt.
Before serving, let it rest.
Serve with some sauteed vegetables, carrots, green beans, leeks, cherry tomatoes, etc.
