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Fiesta Lengua



*Excellent source of Vitamin C- helps fight common infections
*Makes 8 servings




Ingredients:


600 g pork tongue, washed and cleaned
1 1/2 tbsp (37.5 g) Red Cane Vinegar
3 tbsp (51 g) soy sauce
1 tbsp (16.2 g) calamansi juice
1 pc (50 g) medium onion, sliced
11 pc (77 g) canned button mushrooms, sliced
200 g potatoes, cut into strips
1 pc (.02 g) laurel leaf, crushed
1 pouch (200 g) Original Style Tomato Sauce
1 tbsp (22 g) Original Blend Ketchup
2 tbsp (26.4 g) brown sugar
3 pc (375 g) ripe saba banana, sliced and fried
1 pc (50 g) medium red bell pepper, cut into strips




Procedures:


1. BOIL pork tongue in 4-1/2 cups water and Vinegar for 1 hour, or until tender. Reserve stock. Scrape skin of tongue with knife, then wash. Chill or freeze until firm for ease of cutting. Slice diagonally into 1/2" thick. Marinate in soy sauce, 1/4 tsp pepper and 1 tbsp calamansi juice for 30 minutes. Drain and reserve marinade. 


2. SAUTé onion, mushrooms and tongue in oil. Add 1 cup stock, potatoes, laurel leaf, DTomato Sauce, Original Blend Ketchup, marinade, salt, sugar, and pepper to taste. Simmer for 10 minutes. Add saba bnanas and bell pepper. Simmer for 3 minutes. 

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