Braised Pig's Tongue with Spicy Vinaigrette dressing.

  • Pig tongue
  • pepper
  • Rice vinegar,
  • sugar
  • fish sauce
  • 1 or 2 diced small hot red chillies fresh or dried
  • Diced garlic (most easily prepared by smashing the garlic with the side of a cleaver or broad knife and then finely slicing the splayed garlic in one pass

  1. Place the tongue into a pot of salted water (1 tsp per 4 litres) and boil gently or simmer until the meat is cooked and you can insert a skewer easily into the tongue.
  2. Remove the pot and take out the tongue to cool on a plate.
  3. Peel the skin off the tongue
  4. Place the peeled tongue in the refrigerator to chill down. This facilitates easy slicing and prevents the met from tearing as you slice.

To make the Vinaigrette;
  1. Pound the chillies into a paste 
  2. Add 1 Tbsp of sugar and 30 mls of rice wine vinegar
  3. 2 tsp of Fish Sauce
  4. 60 ml (1/4 cup) water 
  5. The diced garlic
  6. Place the contents into a small saucepan over the heat and stir to dissolve the sugar.
  7. Remove from the heat and allow to cool thoroughly. You can taste it at this stage and make adjustments. If you require a more sour taste I would add some lime juice (Concentrate is Ok for this) 
  8. If you want it a little spicier add a bit more pulverised chillie or red chillie powder (sparingly)
  9. If you wish a more salty taste you can either add more fish sauce or a little salt.