Pork Tongue Preparation
Posted: Sat Dec 14, 2019 20:29
When reviewing recipes that use pork tongues, it talks about blanching or simmering the tongues followed by removing the skin. Well, my experience with pork tongues finds that they're pretty small and the amount of time spent removing the small amount of skin is pretty time consuming. They're certainly not like a nice sized beef tongue where removing the tough skin is a simple task.
So I'd like to ask those of you who do use pork tongue on a regular basis, is there a specific method to your madness for removing the skin on the tongue? Or is this a process you just skip over when using them?
Thanks
So I'd like to ask those of you who do use pork tongue on a regular basis, is there a specific method to your madness for removing the skin on the tongue? Or is this a process you just skip over when using them?
Thanks