Veal Tongue in Crispy Pork Ear
⏳ Time
12 minutes + 3 hours
🥕 Ingredients
19
🍽️ Servings
8
Description
This is how the tongue and ears are prepared by Chef John Smith, from a popular American restaurant.
Ingredients
- Veal tongue - 1½ kg
- Pork Neck - 28.2 oz
- Sweet Pepper - 0.1 oz
- Cilantro - 0.1 oz
- Dongpo Sauce - 0 fl oz
- Sugar - 4.6 oz
- Salt - 0.4 oz
- Chinese Black Rice Vinegar - 0.2 oz
- Sesame Oil - 0 fl oz
- Leek - 11.6 oz
- Ginger - 4.6 oz
- Bay leaf - 2 pieces
- Onion - 0.3 oz
- Celery stalk - 2.8 oz
- Soy Sauce - 3 fl oz
- Soy Sauce - 3 fl oz
- Oyster Mushrooms - 3 fl oz
- Black Cumin (Cumin) - 0.1 oz
- Star anise - 0.1 oz
Step by Step guide
Step 1
Thoroughly clean the veal tongue and pig ears.
Step 2
Prepare a dark broth. Pour 10 liters of water into a pot. Add leeks, onions, ginger, celery, soy sauce, oyster sauce, spices, salt, and sugar. Simmer on low heat for two to three hours, then strain through a sieve. In the finished broth, add the ears and tongue, bring to a boil, and simmer on low heat for another two to three hours.
Step 3
Place the prepared ears on a sheet of plastic wrap. Lay the tongue on top. Press the tongue firmly against the ears and start rolling them into a tight log, ensuring that the ears are on the outside and the tongue is inside. Wrap the log in plastic wrap. Refrigerate for about 12 hours.
Step 4
Prepare the sauce: combine diced bell pepper, finely chopped cilantro stems, Dong Gu sauce, dark vinegar, sugar, and sesame oil.
Step 5
Cut the sausage made from ears and tongue into pieces, each weighing 80 grams. Place on a plate and drizzle with sauce.
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