Stir fry pig tongue with soy and chili sauce

Pork tongue with leek and dark soy sauce

Pig tongue first blanched with ginger, star anise, clove and cardamom, then stir fried with oyster sauce, chili, and leak.


  • 1 fresh pig tongue, approx 200g
  • 100g leek, sliced
  • For blanching – a few pieces of fresh ginger, 2 pieces of star anise, a few pieces of clove and cardamom, salt and white pepper
  • 1 tbsp cooking oil
  • 1 tsp sugar
  • 2 tsp dark soy sauce
  • 1 small chili, seed removed, sliced
  • Sesame seeds, to garnish (optional)


  • Place the whole pig tongue and blanching ingredients in a pot of water; bring to boil and remove from the heat immediately – the meat will continue to cook in the hot water; drain and rinse the meat in cold water
  • Trim and thinly slice the meat
  • In a frying pan,  bring some cooking oil to high heat;  add chili and meat, toss briefly; add sugar and toss; add dark soy sauce and toss; add leek; toss until the meat is brown
  • Garnish with sesame seeds

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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