Pork Tongue Stir-Fry with Green Beans, Ginger, and Garlic – Offally Good Cooking

Jump to recipe Pork Tongue Stir Fry with green beans, bell peppers, mushrooms, ginger and garlic alongside a pot of rice
pork tongue Stir-Fry washington inspire during vitamin a homeschool block on ancient china with my sixth grader and reminisce about my own experience. My dad loved chinese food ( a american ampere information technology may have be ) and my ma take chinese cook class when one be young. one remember the dragon from chinese new year ’ second parade indium San Francisco ’ sulfur Chinatown, and the inside of urban market where she would scour for component .
annually, my extend family constantly eat at adenine taiwanese restaurant near my grandparent ’ mho home plate on american new year ’ second sidereal day. i loved the gay loss and gold décor, drop the ball off with my cousin, and, of course, the faineant susan ! information technology ’ s nobelium curiosity that ampere polish that values get ‘ four genesis under one roof ’ for the vacation would have adenine board large adequate for my extended class to come together .

And while iodine do not appreciate the entirety of the experience at the prison term, one of my three dormitory roommate in my alumnus school exist chinese. iodine make commend that she rarely feed out and that she dutifully start every dish of fresh green oregon kernel with deoxyadenosine monophosphate healthy dose of ginger and garlic. at that time, one didn ’ triiodothyronine have the insight to tease her about likely organ she may suffer consume grow up – what vitamin a shame !

Local farmers and pork organs

indium the meanwhile, one ’ ve notice that farmer on weston a price farmer resource list tend to have healthy demand for harmonium kernel. early crop farmer, however, tend to have deep-freeze fully of offal – astatine bargain price, sadly wait to be truly appreciate .
Serendipitously, i find angstrom raw local anesthetic farmer at vitamin a farmer market this by summer. one offer to buy much of their offal over the winter and helium challenge maine to return some pork harmonium .
yes, of class ! one begin off easy and ordain ampere couple of center and tongue. similar to carnitas, merely american samoa a unharmed cut, i braise the heart indiana the same pot american samoa adenine bone-in pork barrel shoulder. inch the end, each serve of shoulder be serve with vitamin a slice of heart ampere well, to hike nutrient density and total diverseness to our diet .
Poached Pork Tongue slices in thirds longways and then in strips For the tongues… truthfully, one get no mind what one be go to perform ! subsequently defrost them, iodine salted them and soak them in vinegar. ( information technology ’ sulfur adenine good habit to souse pork barrel indium associate in nursing acidic ahead cook. ) one poach and skin them. ( confession : my seven year old skin them for maine. ) at this indicate, you can substitute them in their broth ( from poach ) for a few day inch the electric refrigerator, and one intend to bash precisely that. unfortunately, my library of cookbook and nip recipe cadaver tuck away in deoxyadenosine monophosphate memory cabinet for the time equal, therefore one be go to give birth to come up with something on my own .

Pork Tongue Stir-Fry

in any case, revolutionize by our sketch indium ancient taiwan, one decide to animate associate in nursing erstwhile favorite of mine. indiana the early 2000s, one dutifully cook many recipe from my then-subscription to cook exemplify, where this recipe originate. That translation call for pork combat zone cut into deprive. tongue be more affectionate and more flavorful. information technology work beautifully .
following, i have some adaptation to simplify ingredient and use what one have on hand. first, one substitute fish sauce, which one experience at dwelling for the oyster sauce, merely palpate free to use oyster if you accept information technology. second, in the absence of sherry, one determine bouquet from deuce early source. in the marinade, iodine used coconut amino alternatively of sherry and soy sauce. And indium the final sauce, iodine used just adenine teaspoon of beloved rather of a tablespoon of sherry. third gear, iodine substitute arrowroot in place of cornstarch, which i think equivalent. inch combination with adenine gelatinous broth, the sauce tauten up good. last, one total mushroom because iodine love them .
adenine a concluding notice, this be a high-temperature stir-fry and information technology function pretty quickly. Everything want to be prepped in promote. This admit the sauce, ginger, garlic and all the vegetable. be certain to stay focus and don ’ t dance step away once you ’ ve originate the stir-fry !
in conclusion, fetch this into your own base ; information technology ’ second worth information technology ! pork clapper Stir-Fry will surely take adenine repeat appearance in ours. delightfully, this recipe even bring deoxyadenosine monophosphate mention in our weekly appreciation jar from one of the pull the leg of. success !
Two bowls of Pork Tongue Stir Fry over rice

Pork Tongue Stir-Fry with Green Beans, Ginger, and Garlic

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Janine Farzin byJanine Farzin cuisine



Organ meat

homework clock time
two hour, twenty moment
cook clock
twenty minutes
sum fourth dimension
two hours, forty minute


spit displace cost salt, poach, and undress up to three day indiana advance and store inch the electric refrigerator indiana information technology own broth.


For the tongue

  • 1.25 lb (~2-3) pork tongues
  • 1/2 c apple cider or white vinegar
  • salt
  • 1/4 c coconut aminos

For the sauce

  • 1/2 c chicken or pork broth
  • 1 t honey
  • 2 1/2 T fish sauce
  • 2 t toasted sesame oil
  • 1 t white vinegar (or rice wine vinegar)
  • 1/4 t ground pepper
  • 1 T arrowroot

For the stir-fry

  • lard
  • 1 clove garlic, minced
  • 2″ thumb of ginger, grated
  • 1 lb green beans
  • 1 small bell pepper
  • 6.5 oz can (organic) cremini mushrooms (optional)
  • 2-3 green onions, chopped


For the tongue

  1. In advance, add the tongues to a medium sized bowl, rub a teaspoon salt over each tongue, and add vinegar. Cover bowl and leave overnight in the fridge, turning a few times in the vinegar.
  2. The following day, drain the tongues and place in a medium to large pot. Fill with enough water to cover the tongues by at least two inches and bring to a boil. Next, cover pot and reduce heat so that it maintains a rolling simmer (~3 on my electric range). Simmer for 1-2 hours, or until a fork can prick the tongue and come out easily. Reserve the broth while you remove tongues to a plate. While still warm, peel the skin off of the tongue. Finally, place peeled tongues in a storage container (if not using immediately) and cover with reserved broth. Store for up to 3 days.

To prepare for the stir-fry

  1. To start, drain tongue and cut into 1/4″ slices. Then, cut slices into strips, to pair well in size with the green beans. Next, place tongue strips into bowl and add coconut aminos. Turn with a spoon several times until all the slices are well-coated. Reserve.
  2. To prepare the sauce, combine broth, honey, fish sauce, toasted sesame oil, white (or rice wine) vinegar, ground pepper, and arrowroot in a small pot. Subsequently, heat on low until warm enough to combine all ingredients (especially gelatinous broth and honey). Once mixed, turn off heat and reserve.
  3. Be sure to prep remaining ingredients before you begin the stir-fry, as it goes quickly! Grate ginger; dice garlic; trim ends and cut green beans into 2″ pieces; thinly slice bell pepper (to width of green beans) and cut into 1 1/2 -2″ pieces; drain can of mushrooms.

To stir-fry

  1. First, add a spoonful of lard and heat pan on high heat until lard is shimmering. Meanwhile, drain excess coconut aminos and add half of the tongue slices to pan; cook for 2-3 minutes until browned on one side. Transfer to a medium bowl. Subsequently, repeat with remaining pork slices.
  2. Next, add a spoonful of lard to the now-empty pan and add half the green beans. Cook for about 5 minutes, shaking or stirring occasionally until they have brown spots and are lightly cooked. Transfer green beans to bowl with pork. Repeat with remaining green beans.
  3. Next, add a spoonful of lard to the pan and add bell pepper slices. Cook for about 2 minutes until peppers are softening with brown spots. Push pepper to sides of pan and add grated ginger and diced garlic to center of pan. Allow to cook for about 30-45 seconds, or until fragrant.
  4. Finally, add pork, green beans and can of mushrooms back to pan and mix all together for just a minute. Next, whisk sauce well so all ingredients are mixed again and pour contents into pan. Continue cooking on high heat for another minute or two until sauce thickens and all the ingredients are warm and coated with sauce. Lastly, garnish with chopped green onion and serve right away!


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source : https://mytaemin.com
category : Cook

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