Candlewick of pork tongue
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ingredients
2 tbsp lard 900 g pork tongue 1 pk large onion 4 pk carrot 2 pk parsley 1/2 pk celery 1/2 pk kohlrabi 2 liters of water 10 pk whole black peppercorns 2 pk bay leaves 5 juniper berries 5 allspice 200 ml cream 2 tbsp mustard 1 slice butter
progress in the video above
1.
Melt the lard in a saucepan and fry the pork tongues on all sides
2.
Remove the roasted pork tongues and fry the diced onion in the fat until golden.
3.
Add chopped carrots, parsley, celery and kohlrabi. Mix. Season with salt.
4.
Wet with water.
5.
Place the pork tongues back in.
6.
Add seasonings – black peppercorns, bay leaf, juniper and allspice.
7.
Bring to a boil and cook until the tongues are tender, about 1½ hours.
8.
Remove the cooked tongues, clean and chop.
9.
Strain the Vegetable Recipes into a new pot with the broth (remove all the spices).
10.
Add the cream and mustard and blend the Vegetable Recipes with a stick blender until smooth.
11.
Finally, add a slice of butter to soften the sauce.
12.
Serve.
