Recipe: Pork Tongue Strips

Name: Aiguillettes de langues de porc
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 portions
Ingredients: 4 langues de porc parées et propres; 180 g de haricots de Soissons (pour une belle garniture jusqu'à 300 g soit 50 g par personne) ;; 2 échalotes ciselées(grises si possible); 8 cl de bon vinaigre de vin; 10 cl de vin blanc sec; 1 cuiller à soupe de bon concentré de tomate; 25 cl de fond de veau lié préparé; 120 g de cornichons au vinaigre taillés en julienne fine; thym laurier ail gingembre etc pour mettre dans votre boule a thé; beurre; 4 épices; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 30 min

Cook 120 min

Total 2h30

Servings 6 serv.

A simple, tasty and inexpensive recipe: Pork Tongue Strips prepared "charcutière" style*, skewers of Soissons beans

Ingredients for 6 servings

4 trimmed and cleaned pork tongues
180 g of Soissons beans (for a nice garnish up to 300 g or 50 g per person);
2 chopped shallots (gray if possible)
8 cl of good wine vinegar
10 cl of dry white wine
1 tablespoon of good tomato concentrate
25 cl of prepared bound veal stock
120 g of pickled gherkins cut into fine julienne
thyme bay leaf garlic ginger etc to put in your tea ball
butter
4 spices
salt and ground pepper

Step-by-step directions

The day before
1/ Soak your beans in 5 liters of cold water, trying to change the water 3 times before the next day.
2/ In a salad bowl place your tongues seasoned with salt + pepper + 4 spices + thyme flowers and a little sugar, cover with plastic wrap and refrigerate.
The next day around 18 hours later
1/ Run cold water over your tongues for 5 minutes, then drain them and place them on a baking sheet.
2/ Drain your beans then pour them into a large pot, fill it ¾ with cold water and add your tongues.
3/ Bring to a boil and keep it that way for 10 minutes then drain your beans and tongues, removing any impurities.
4/ Then take your tongues and with a small knife make a small slit and remove the skin which will come off on its own.
5/ Then place your beans in a large pot, add your tea ball filled with the spices you like - thyme, bay leaf, crushed pepper, ginger, cloves...
This technique called "tisane" allows you to season the beans by giving them flavor without dirtying the cooking (there are also new concepts in our kitchens; infuser sachets from Ariake as well as Vegetable Glazes from Cuisinat).
6/ So you pour 7 liters of cold water over your beans, your tongues, and bring to a boil, lower the heat slightly, then count 40 minutes of cooking for the tongues which you will remove onto a baking sheet and 1 more hour for your beans.
Only salt them 15 minutes before the end, continue cooking your Soissons and after 1 hour 30 minutes start testing them by removing one which should be slightly soft.
7/ While our beans are cooking, let's prepare the sauce:
In a saucepan melt a knob of butter then slowly melt your chopped shallots for 5 minutes, then add your vinegar and white wine and reduce