If you’re wondering what “Filipino asado sauce” is, it’s a sweet-salty sauce made with soy sauce, sugar and spices. It mimics the soaking liquid of Chinese roast pork tenderloin but it is prepared and served differently.
Beef tongue is more well-known but because of the high price that it commands, beef tongue dishes are often considered “for special occasions” only.
But did you know that pork tongue is also delicious but costs much less? It’s true. But because they are much smaller, there’s more preparation involved.
The basic steps are the same — remove the slimy film that often coats the skin, trim off everything that isn’t edible, boil and remove the skin. Unlike beef tongue, however, the skin of the pig’s tongue cannot be peeled off. Rather, it has to be scraped off. The details are outlined in the recipe.
Pork tongue with asado sauce
- Slow cooker
- 4 pork tongues
- 1 cup strong vinegar
- rock salt
- 1 onion - peeled and thinly sliced
- 2 cups bone broth
- ½ cup soy sauce - more or less, depending on the saltiness of your brand of soy sauce or whether you’re using light or dark soy sauce
- 2 star anise
- 2 bay leaves
- 12 peppercorns
- ¼ cup sugar
- 6 cloves garlic
- 2 to 3 tablespoons tapioca starch - or corn or potato starch
Clean the pork tongues
- Place the pork tongues in a bowl, pour in the vinegar and rinse the tongues in it. Rub the vinegar on the skin several times and drain. Rinse under the tap several times.
- Take a handful of rock salt and rub all over the tongues. Rinse. Repeat until the skin no longer feels slimy.
Cook the pork tongues
- Spread the onion slices on the bottom of the slow cooker.
- Arrange the tongues on top of the onion slices.
- Add the rest of the ingredients except the starch.
- Set the slow cooker to LOW and cook the pork tongues for six hours.
- Scoop out the tongues and cool.
- With a blunt knife, scrape the skins off the tongues and discard.
- Slice the pork tongues. Thickly or thinly, it’s up to you.
Make the asado sauce
- Strain the cooking liquid into a pan. Reserve half a cup. Boil the rest until reduced by half.
- Disperse the starch in the reserved cooking liquid.
- Pour half of the starch solution into the boiling liquid and stir until no longer cloudy. If the sauce is still too thin, add the rest of the starch. Lower the heat and simmer for 10 minutes.
- Taste the sauce and adjust the seasonings.
Serve the pork tongue with asado sauce
- Scoop rice into bowls.
- Arrange the pork tongue slices over rice and spoon some of the sauce over them.