May 28, 2016

Up to Another Level - Cured Pork Tongue and Sprouted Garlic Stir Fry

Don't get intimidated by the look of cured pork tongue, it's just like cured bacon but in the form of a chewier part of the muscle -

I came across this ingredient while venturing a local market specialized in a wide variety of cured products. The preparation for cured tongue is similar to more common cured bacon.

Bring a pot of water to a boil and add in the cured tongue, this process is fairly fast, about 10 seconds. Remove the tongue from water and use the back of the knife to run down the surfaces, removing any grayish bits if any. Let the tongue cools down then slice the middle section as thin as possible. 

Leave out the rubber-like tip and the cartilaginous back-end section. Save these two parts for stock or sauce making in the future.

Cured pork tongue and sprouted garlic stir fry -


  • 1 sprouted garlic
  • 1 cured pork tongue
  • 3 garlic cloves
  • 2 red chilies
  • 2 tablespoons olive oil
  • 1/4 teaspoon granulated sugar


Discard the sprouted garlic stem and chop the remaining diagonally into shorter sections. Discard the chili stems and also chop the remaining diagonally. Peel and give the garlic cloves a few chops. 

Drizzle about two tablespoons of olive oil to a pan and turn to medium high heat. Add in sprouted garlic, chopped garlic, and chillies. Cook till the aroma comes out but not burning the garlic. 

Add in sliced cured pork tongue along with granulated sugar. The sweetness from the sugar helps balance off the salty cured meat. Stir fry for one minute before serving. 

During the prepping process, boil the cured tongue for few more minutes or leave it in hot water for an extended period of time should help in drawing out some salty taste.

Other Asian stir fry recipes:

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