Stir fry Pig tongue with leek (sustainable living #1)

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Our family talked about sustainable living from time to time.  We achieved very little – the house is unsuitable for solar panels, and we are too busy to run a productive veggie patch or to keep a coup of chickens.

One thing we do well as a half-Asian family, is to use “fifth quarter” cuts such as offal.

Here is a stir fry pig tongue dish this week:

Stir fry pig tongue with soy and chili sauce


Stir fry pig tongue with soy and chili sauce

Simple cooking steps are as follows:


  • 2 fresh pig tongue, approx 400g
  • For blanching – a few pieces of fresh ginger, a few star anise, clove and cardamon, salt and white pepper
  • 1 tbsp cooking oil
  • 1 tbsp oyster sauce
  • 1 tbsp chili sauce
  • 1 tbsp dark soy sauce
  • some leek, sliced


  • Put the pig tongue and blanching ingredients in a pot of water; bring to boil and turn the heat off while leaving the meat in hot water for 15 minutes (the meat will continue to cook); drain and rinse the meat in cold water
  • Trim and slice the meat thinly
  • In a frying pan,  bring some cooking oil to high heat;  add meat and toss briefly; add oyster sauce, dark soy sauce, chili sauce; toss briefly; add leek; stir fry until the meat is brown

Note: The meat taste better the next day (serve chilled as a ‘liangban’ cold dish)

Blanched pig tongue
Blanched pig tongue




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