or Connect
New Posts  All Forums:Forum Nav:

Tongue appetizer

post #1 of 11
Thread Starter 
If you like Chinese BBQ pork, try tongue.... Use Chinese hot mustard... Man-o-man this stuff is hot... I like a little honey mixed with it... kind of a hot and sweet thing...

post #2 of 11

DO, I would have to have a beer or two with that snack !!!:icon_biggrin:

post #3 of 11

I love chinese bbq pork...IYHO how would it go with fried rice.........

post #4 of 11
Looks good! Smacked on some of the char Sui I made with some good ol Chinese mustard and sesame seeds, Yumm!
post #5 of 11
Thread Starter 
Quote:
Originally Posted by boykjo View Post

I love chinese bbq pork...IYHO how would it go with fried rice.........


Bride says, "It would be better with some Chinese sauce on it"..... then it would be good in Fried Rice....
post #6 of 11
I think there is a cross cultural option here.
Poach it in Chinese master stock ,cool slice.
Then hit it hard in the wok ,make a sauce with poaching broth & some Chinese hoisin BBQ sort of flavours dress it .
Italians do bollito misto,mixed boil, always has tongue,they then served a misto of meats with a misto of dressings,mustard fruits ,salsa verde ,so on.
post #7 of 11
Thread Starter 
I'll have to look for your "master stock" in my files... I saved it somewhere....
post #8 of 11
Chicken stock, garlic,ginger,spring onion tops,dried chilli, light & dark soy, star anise,cinnamon stick, coriander seed, cbp,orange peel,sugar, top up with water to cover.If you had kafir lime leaf a couple of them.,a few Sichuan peppercorns & some fennel seed.Cilantro root & stems.
No precise measurements,no salt because of the soy. Stock is meant to be dark but not black.
Poach gently .
I might get to it but I have to eat it on my own!
post #9 of 11
Thread Starter 
Thanks Mick.... that saved me a task.... a big task...
post #10 of 11
DO how did you cook and prep the tongue? Did you peal it? I need details. Love tongue.


Sent from my iPad using Tapatalk
post #11 of 11
Thread Starter 
Quote:
Originally Posted by SmokinPapist View Post

DO how did you cook and prep the tongue? Did you peal it? I need details. Love tongue.

 

 

SP, morning......  I'm linking the thread where I did 3 tongues...    Clarissa was the inspiration....    Dave

 

 

http://www.smokingmeatforums.com/t/235466/tongue-pickled-cured-smoked-money-beef-tongue-pastrami-3-ways-9-27

 

http://www.smokingmeatforums.com/t/139765/pickled-beef-tongue-3rd-times-the-charm

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Nose to Tail