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, chilli, 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 tastes better the next day (serve chilled as a ‘liangban’ cold dish)

Blanched pig tongue
Blanched pig tongue

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