Pork Tongues with Onion and Potato-Cheese Croquettes
Ingredients
Instructions
Place the tongues in a pressure cooker, add bay leaf, whole black peppercorns, allspice, and a tablespoon of salt, add a cube of beef bouillon, pour water to cover the meat, and cook at home (about 40 minutes). The tongues need to be peeled while still hot, then let them cool slightly and remove all bones and cartilage. I also cut off the frenulum and later split each tongue, but you can cut the meat into larger pieces. Do not pour out the broth, we will still need it.
Let the onion caramelize in oil, then push it to the edges of the pan and place the tongues in the center. Fry the meat on both sides until golden brown, sprinkle everything with ground paprika, ground chili, and dried garlic, mix well and pour in the broth from the tongues. Let it simmer gently for about 20 minutes under a lid, so the meat absorbs all the flavors, optionally add more broth.
Croquettes
Just mix everything, work it well with your hands, and shape small sticks on a baking sheet lined with parchment paper. Dip your hands in water to prevent the dough from sticking too much. From this amount, I had a full baking sheet. Bake for 15-20 minutes at 200 degrees Celsius.
