Aliyah Rossa D.

Llanes

11-Onesta

INGREDIENTS

US Customary - Metric

 ▢1 pound pork tongue

 ▢1 tablespoon salt

 ▢3 tablespoons butter

 ▢2 cloves garlic - - minced

 ▢1 medium onion - - chopped

 ▢1 tablespoon soy sauce
  ▢1 can (370ml) evaporated milk

 ▢1 cup broth (from tongue)

 ▢1 can (15.25oz) whole corn kernel - - liquid drained

 ▢salt

 ▢ground pepper

 ▢1/2 cup all-purpose cream

INSTRUCTIONS

1. Place the pork tongue in a pressure cooker. Sprinkle 1 tablespoon of salt and and fill with
enough water just to cover the meat. Cook in pressure cooker for 25-30 minutes.
2. Remove tongue from liquid and transfer to a work surface and cool slightly. Reserve a
cup of the broth. Peel outer layer of skin from pork tongue. Cut the meat in thin slices
about a quarter inch thick.
3. Melt butter on a large skillet over medium heat. Saute garlic and onion until aromatic and
tender.
4. Add the pork tongue slices and season with soy sauce. Let it cook for 2-3 minutes turning
the meat slices once or twice.
5. Pour in evaporated milk and broth and add the corn kernels. Season with salt and pepper.
Let it simmer for 5-7 minutes or until liquids starts to get thick.
6. Add all-purpose cream and simmer for another minute. Add salt if needed. 
7. Transfer to a serving plate and serve with steamed rice or mashed potatoes.

Question/Commentary:
 I have never eaten lengua or seen one personally, maybe its because we don’t have any
idea that dishes like these actually exists and we can’t find any of these in our place. I think most
people who eat Lengua are from the province, I do quite believe they know this dish and they are
excellent in cooking and making it. It’s not quite alien to me but I just can’t imagine what it
tastes like, I might taste one in the future to who knows?