Lengua in White Sauce
Ingredients
Scale
- 2 pcs Pork Lengua (pork tongue), around 500g
- salt and peppercorns
- bay leaf
- water for boiling
- 1 cup button mushrooms, sliced
- 1 carrot, cut into pieces
- 3 tbsp butter
- 1 tbsp canola oil
- 1 white onion, chopped
- 3 cloves garlic minced
- 1 tbsp flour
- 1 cup heavy cream or all purpose cream
- beef cube + water or beef stock
Instructions
- Clean the lengua by rubbing salt to remove the grime. Wash it thoroughly with water.
- Put lengua in a pot along with water for boiling, bay leaf, peppercorns, and salt.
- Boil and simmer until tender. Beef lengua will take longer to be tender, around 1-2 hours. Pork lengua takes 30 minutes to 1 hour only.
- Slice the lengua diagonally and remove the outer layer that looks like a rubbery cover that would peel off easily.
- Heat butter and oil in a pan. Sear the side of the lengua then remove from the pan and set aside.
- In the same pan, sauté garlic and onion until onion becomes translucent. Add flour.
- De-glaze the pan with water, and add the beef cube.
- Pour in the heavy cream and mix well.
- Bring to a simmer then add the lengua, carrots, and sliced mushroom.
- Simmer fro a few more minutes. Season to taste, then turn off heat.
- Serve with steamed rice