Easy Creamy Lengua Recipe (Pork Tongue)

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) whole corn kernel (- liquid drained)
• salt
• ground pepper
• 1/2 cup all-purpose cream

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Melt butter on a large skillet over medium heat. Saute garlic and onion until aromatic and tender.

4. 4

   Add the pork tongue slices and season with soy sauce. Let it cook for 2-3 minutes turning the meat slices once or twice.

5. 5

   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.

6. 6

   Add all-purpose cream and simmer for another minute. Add salt if needed.

7. 7

   Transfer to a serving plate and serve with steamed rice or mashed potatoes.