Stewed pig’s tongue

cooking pig tongue

I figured a pig’s tongue would be rather long, considering the size of the greedy animal, but I was still surprised by the sheer length of it. It prompted me to do the Gene Simmons pose – reckon this pig’s tongue beats his anytime. πŸ˜‰

pigs tongue

Well, since pig’s tongue is considered offal – it’s pretty cheap. I got it for RM 3.90 for the entire muscle. Tongue used to be a common food in England but they use ox tongue instead of our porcine friend. I don’t know how to cook it, but I figured I might as well give it a shot and see how it turns out.

slicing pig tongue

I have worked with pig’s heart (both sliced in soup and with the entire organ in pasta), pig’s tail and even pig’s ears (which is quite delicious but missing from my archives due to a catastrophic category mishap). I’m not quite sure what to do with pig’s tongue but that’s never stopped me before. Heh!

pig tongue

I settled on slicing up the muscle into bite sized pieces after it has been defrosted. Give it a tongue lashing. Discipline it with your knife! It’s all muscle so I decided to marinate it first before stewing it.

pigs tongue muscle

You will need:

  • Pig’s tongue
  • A sharp knife (seriously)
  • Soy sauce (dark and light)
  • McCormick’s Season-All Salt
  • McCormick’s Italian Herbs
  • Ground black pepper (coarse)

pig tongue marinated

I mixed everything into the sliced pig’s tongue and gently massaged the condiments into it. I don’t know if it makes a difference, I just felt like doing it. This is left for about 2 hours before the cooking process started.

frying pigs tongue

Stewing pig’s tongue is easy – you just need to dump the marinated muscle into a pan and cook it slowly on low heat. Whenever you see the gravy evaporating, just add more soy sauce. I left it for about an hour, turning it over once in a while. You can still see the papillae and taste buds of the pig on the tongue! Amazing!

stewed pigs tongue

The finished dish tasted rather good to be honest. It’s not as tender as I’ll like it to be, but I reckon that can be remedied by smashing it with a hammer (or using meat tenderizer). It has a nice texture to it – it’s yielding, but firm. The chewy stewed pig’s tongue goes very well with steamed rice.

…and besides, there’s just something about introducing another animal’s tongue to your own that’s very appealing in itself. πŸ™‚

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33 thoughts on “Stewed pig’s tongue”

  1. I seen it in some pasar malam. smoked pig tongue for about 20 rm. the portion too big so didn’t buy. your one look better, not like tongue. :-p

    • Thanks Amy! πŸ™‚

      I know what you’re talking about – it’s regularly sold in the pasar malam back in my hometown, usually next to a pig’s head. It’s a whole smoked pig’s head, which is also edible, when chopped up into pieces and cooked kung pow style. πŸ˜€

    • You mean the first photo?

      Haha! Yes, I actually did…

      …after washing it of course. πŸ™‚

      It’s just meat when you think about it.

    • I’m quite adventurous when it comes to food – have eaten snakes, rats, worms, etc and some of them are pretty good. πŸ˜€

      Tongue actually tastes great if you prepare it well – I love ox tongue sandwiches. I think that would be easier to eat (and tastier too), check it out if you’re interested, a lot places like Plan B in Bangsar has it on the menu.

      I guess you can slice off the papillae if you want. πŸ™‚

  2. HB, I cooked pig tongues by braising it in season soy sauce and serve it cold. It great and low cost also. Serve in parties is what guests enjoy it the most. Some time with beef shank also.

    • Nice! Yeah, now that you mentioned it, I bet it’ll still taste delicious when it’s cold. πŸ™‚

      A cold appetizer of pig’s tongue sounds great!

    • Oh ya, I haven’t experiemented with your awesome masterstock yet! πŸ™‚

      Thanks for that Michelle, I’ll try it out! πŸ˜€

    • Wow, there’s char siew pig’s tongue in Sibu?

      I’ve never seen it, but I’ve seen the ones they sell in pasar malam – are those the same one? I guess it is since they sell whole pig’s head too and it’s completely red. πŸ™‚

      Haha! Yup, this is raw pig tongue in all it’s glory. You should see the slaughter houses, one of my uncles own one and it’s quite off-putting, if you don’t have a strong stomach. πŸ˜€

  3. I’ve only had pig’s tongue in soup, never tried it this method of preparation before. to be honest I miss ox’s tongue a lot more tho.

    • I don’t think I’ve had pig’s tongue in soup, but you can easily find smoked pig’s tongue in pasar malams in Sibu. πŸ™‚

      Whole pig’s head is very popular too (comes without the tongue) – it’s chopped up to bits and cooked kung pow style.

      Yeah, ox tongue is much better – it’s tender and tasty. πŸ˜€

    • Heh! Yes, I actually did that, after washing it of course. πŸ™‚

      It’s not that bad Mei, it’s just raw meat after all…kinda like chewing on the meat platter in shabu shabu restaurant before you dip it in the hot broth.

      It’s the Gene Simmons (of KISS fame) pose! πŸ˜€

  4. Hey,
    Pig tongue are the best! πŸ™‚ I have had it a few times especially with Kueh Chap, yummmy! Its damn cheap here in NZ. Btw, before cooking pigs tongue, you should just pour really hot water over it and use a knife to take off the outer layer, that way the muscle would be much much tender and soak up more of the marinade. Just pour hot water over it and then give it a few mins and then peal off the outer layer of the tongue, it would make the muscle a lot softer.. πŸ™‚

    • Yeah, I totally agree, it’s awesome in kueh chap! πŸ˜€

      I love kueh chap, it’s a feast for anyone who loves pork. I can’t find a good one over here though, probably coz I’m used to Sarawak style kueh chap.

      Yup, offal is generally cheap in NZ. I used to buy stuff from Countdown (and later Coles when I was in Australia) to add to ramen – lamb’s brains for example. πŸ™‚

      Hey, thanks for the cooking tips Angeline! πŸ˜€

      I’ll give it a shot!

  5. Dude, you’ll need to blanch the tongue in salt water to get rid of the strong offending pork smell. You know, Chinese saying: eat liver , good for liver, eat heart, good for heart, eat tongue, women loves you…


      That’s an excellant quote bro – the “eat tongue, women loves you” bit. Classic! πŸ™‚

      Okay, but I didn’t think there was an offending pork smell in the tongue. Thanks for the tip though, will use it when experimenting with the stronger tasting stuff.

    • Well, it would have tasted better if it was a bit more tender. πŸ™‚

      It was just a first try – very first time working with pig’s tongue.

      I’ll cook for you if you come over, Hazel…or better, we can cook together! πŸ˜€

  6. HAHAHAHAHA. . .. blanched in salted water to remove some of the whatcamacallit outer layer. For braising, pls leave the whole tongue in dude. Slice them before eating. . . . . . . . . . . looking at ur ingredient, more like a western marinade with a touch of orient. Try some local kuey chap style of braising. Light and dark soy sauce, anise star, cloves, cinnamon, brown sugar, broth or water – enough to cover that tongue. simmer for an hour or so,half covered for the 1st half, then without the lid for the 2nd half. . .sorry i dont have recipe. . .just from experience DUDE !

    • Hey, thanks bro! The cooking tips is much appreciated! πŸ™‚

      …but why would salt remove the papillae? I gotta read up on that, it’s very interesting that a (relatively) PH neutral condiment would have the capacity to get rid of the stuff. πŸ˜€

      HAHAHA! Yeah, I just used whatever was available in my condiments cabinet – and I have a lot of McCormick’s stuff, coz it’s very versatile.

      I should have used more water – enough to cover the tongue. I know pig’s tongue tastes awesome in kueh chap. Cheers mate! πŸ™‚

    • Heh! It’s not that bad Eiling, after you wash it, it’s just meat. πŸ˜€

      I didn’t taste anything funny while I did that pose.

      I just tasted water from the rinsing. πŸ™‚

    • Yup, it’s not that bad…

      …in fact, you have probably eaten it in kueh chap, Rose! πŸ˜€

      Unless you order it without the innards that is. πŸ™‚


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