This Pork Lengua in White Sauce has tender pork tongue and a rich, creamy sauce that everyone will surely love!
Lengua in White Sauce is a popular dish usually served during special occasions. It’s usually made of ox tongue but for today’s recipe we are using pork tongue. It’s way cheaper than ox tongue and takes less time to tenderize.
When it comes to lengua dishes, my nanay’s favorite is Lengua Estofado. It’s the dish I grew up eating whenever there’s a special occasion at home. Kaya naman the first time I was able to try Pork Lengua in White Sauce, I told myself that I will cook it for my family. Kasi naman ang sarap.
WATCH PORK LENGUA IN WHITE SAUCE VIDEO HERE
And when I started cooking it, I found out hindi naman pala sya ganon kahirap lutuin. I was intimidated at first. I thought mahirap because you only see it whenever there’s a celebration — a bit tedious, maybe, specially if you’re going to cook a lot. But if it’s less than a kilo — so easy. You can even shorten the time you tenderize it by using a pressure cooker instead of just boiling it.
Do you cook Pork lengua in White Sauce at home? Have you tried it using mushroom soup or putting corn on it? Will try this next time.
Pork Lengua in White Sauce
Ingredients
- 900g pork tongue
- 3 tbsp butter
- 4 cloves garlic, chopped finely
- 1 onion, chopped
- 1 400g can sliced mushrooms
- 1 tbsp flour
- 1/3 cup evaporated milk
- 1 cup pork stock (from boiled tongue)
- 1 pork cube
- 1 cup all purpose cream
- patis to taste
- 1/4 tsp ground pepper
Instructions
- Wash it thoroughly with water. Put it in a pot along with water for boiling and salt.
- Boil and simmer until tender about 1 hour. Peel off outer skin layer and slice thinly. Make sure to save some of this pork tongue stock.
- Heat butter in a pan. Sauté garlic and onion until onion becomes translucent. Add mushroom and flour and cook for about 2 minutes.
- Pour the evaporated milk and pork tongue stock.
- Mix well and and pork cube.
- Add the sliced pork tongue.
- Bring to a simmer then add the all purpose cream.
- Mix well and season with patis and pepper.
- Bring to a simmer. Add cornstarch slurry if you want to thicken the sauce.
- Serve with steamed rice
