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Passion for Pork www.PassionforPork.com

Pork Tongue Tacos

Pork Tongue Tacos

Chef Spencer Thompson of Alberta Hotel Bar & Kitchen shares a pork tongue tacos recipe that was featured at the restaurant during June is Pork Month 2016.

Ingredients

1 Irvings Farm pork tongue
3 carrot, peeled
2 onion, peeled of skin & halved
1 head celery washed thoroughly
24 pieces bay leaves
½ cup El Mercado fresh tortilla
¼ cup Gochujang
2 pears
2 Tbsp olive oil
½ cup sour cream
1 bunch, cilantro
2 jalapenos, deseeded
¼ cup white onion, chopped
1 lb tomatillos
¼ cup lime juice
salt and pepper to taste

Preparation

1) Thoroughly wash the pork tongue under cold water.

2) Place the tongue in a pot, cover with water, add in the carrots, onions, celery & bay leaves. Bring to a boil, simmer for 2-3 hours, until tender.

3) Allow the tongue to cool, peel the outer layer from around the tongue. Slice thinly before serving.

4) Peel the skin off the pears, quarter them & remove the core. Heat a pan, add olive oil & roast the pears until caramelized & tender in a 375 degree oven, about fifteen minutes

 

5) Combine the roasted pears, sour cream & gochujang in a blender, puree until smooth.

6) On the bbq, char your tomatillos & seeded tomatillos. Once charred, allow to cool, then peel the skin from the tomatillos, discard the skin.

7) In a blender combine the tomatillos, cilantro, lime juice, chopped white onion & jalapenos. Puree until smooth, don’t mind the seeds.

8) Reheat the pork tongue, coat with the gochujang sauce, place on your tortillas & finish with your salsa verde.

Tags: Alberta Hotel Bar & Kitchen | June is Pork Month | Pork Tongue Tacos | Spencer Thompson |