Ingredients

The following ingredients have 4 Servings
  • 1 pound pork tongue
  • 1 tablespoon salt
  • 3 tablespoons butter
  • 2 cloves garlic (- minced)
  • 1 medium onion (- chopped)
  • 1 tablespoon soy sauce
  • 1 can (370ml) evaporated milk
  • 1 cup broth (from tongue)
  • 1 can (15.25oz) whole corn kernel (- liquid drained)
  • salt
  • ground pepper
  • 1/2 cup all-purpose cream

Instruction

  • Place the pork tongue in a pressure cooker. Sprinkle 1 tablespoon of salt and and fill with enough water just to cover the meat. Cook in pressure cooker for 25-30 minutes.
  • Remove tongue from liquid and transfer to a work surface and cool slightly. Reserve a cup of the broth. Peel outer layer of skin from pork tongue. Cut the meat in thin slices about a quarter inch thick.
  • Melt butter on a large skillet over medium heat. Saute garlic and onion until aromatic and tender.
  • Add the pork tongue slices and season with soy sauce. Let it cook for 2-3 minutes turning the meat slices once or twice.
  • Pour in evaporated milk and broth and add the corn kernels. Season with salt and pepper. Let it simmer for 5-7 minutes or until liquids starts to get thick.
  • Add all-purpose cream and simmer for another minute. Add salt if needed. 
  • Transfer to a serving plate and serve with steamed rice or mashed potatoes.