Stir fry pig tongue with garlic and ginger (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 chicken.

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

I am posting a few of our offal recipes, hope you will like them.

Stir fry pig tongue with garlic and ginger (sustainable living)

Method is as follows:

Ingredients

  • 1 x fresh pig tongue, approx 300-400g
  • a few pieces of fresh ginger (for boiling the meat)
  • a few tbsp of sugar (optional for boiling the meat)
  • a few pieces of star anise and clove (optional for boiling the meat)
  • a little cooking oil
  • 2 tsp ginger garlic paste, or fresh sliced ginger and minced garlic
  • 2 tsp oyster sauce
  • a splash of dark soy sauce
  • a splash of sesame oil
  • a small squeeze of lemon juice (optional)
  • white pepper, to taste
  • some sliced green shallot (scallion)

Method

  • Bring the pig tongue to boil in a pot of water; add salt, sugar, star anise, clove and a few pieces of fresh ginger; turn the heat down to minimum and gently cook the meat; when the meat is cooked, transfer to a plate to cool
  • Slice the meat thinly
  • In a frying pan,  add oil and ginger garlic paste (or fresh ingredients if used); when the frying pan is very hot, add the meat, toss slightly, add oyster sauce, dark soy sauce, sesame oil, lemon juice (if used) and white pepper; toss lightly and add green shallot
  • The meat taste better the next day (serve chilled as a ‘liangban’ salad)
Stir fry pig tongue with garlic and ginger (sustainable living)
Raw pig tongue

 

 

 

 

 

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