Creamy Pork Tongue Mushroom Onion Soup

Creamy Pork Tongue Mushroom Onion Soup
I tried pork tongue the other day in this Creamy Pork Tongue Mushroom Onion Soup and I liked it.  I think “like” is an understatement….I LOVED it! In fact, it has become one of my favorite cuts of the animal and is right up on top of my list with filet Mignon. Tongue is considered a delicacy throughout the world, but not too many people consume it here in the United States.
Creamy Pork Tongue Mushroom Onion Soup
Once the you get over the “ick factor” of the thought that you are eating tongue the meat is actually quite enjoyable. Tongue is tender, and has a fall apart in your mouth kind of texture. Another beauty of tongue is that it can be used in so many different dishes and can take on the flavor or what you cook it with.
Creamy Pork Tongue Mushroom Onion Soup
The reason tongue is so tender is because  65-80%  of the calories of the tongue comes from fat. Tongue is a high fat meat, in fact it is the fattiest organ of mammals. However, the fat found in tongue is mostly oleic acid and stearic acid. These two fatty acids are the fats found in highest concentration in this organ meat.  Oleic acid is a healthy monounsaturated fatty acid that is also found in olive oil and nuts. Stearic acid is also a healthy fatty acid, that although a saturated fat, lowers blood cholesterol.
Creamy Pork Tongue Mushroom Onion Soup
  The previous information was taken from Loren Cordain from thepaleodiet.com (link follows). If you want more information about the nutritional profile and composition click here to read the article Tonge: A Hunter Gather Delicacy  by Loren Cordain and here for The Advantages of eating cow Tongue by Sylvie Tremblay from Livestrong.com.
 If you are wondering where to purchase tongue you will most likely be able to find it at your local butcher shop (you may have to ask for it) or your local food coop.
Creamy Pork Tongue Mushroom Onion Soup
As a side-note, I have noticed he majority of the content on this blog tends to be dessert recipes and an occasional main dish recipe (like this post). However, it is my goal to start posting more main dishes and sides like salads. While writing this post my thought is to alternate posts each week between a dessert and a main dish.
I hope you are willing to be adventurous, step outside of your comfort zone and try something delicious and I hope you enjoy tongue as much as I do!
Creamy Pork Tongue Mushroom Onion Soup
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Creamy Pork Tongue Mushroom Onion Soup

Servings 8

Ingredients

  • Ingredients:
  • 3 Pork tongues
  • Dried beef or chicken stock powder
  • 1 Tbs minced garlic
  • 1 large onion quartered or in large chunks
  • 1-2 Tbs coconut oil
  • 2-3 onions large slices
  • 1 package mushrooms sliced
  • 1/4-1/2 tsp ground cloves
  • 1-2 Tbs Italian seasoning
  • 4 c beef broth or stock from cooking the tongue
  • sea salt or more broth powder if the powder contains salt
  • 1 can full fat coconut milk
  • sliced green onions
  • Cooked cauliflower rice *see NOTE

Instructions

  1. Preparing the Tongue:
  2. Method 1: Cooking in an electric pressure cooker
  3. Clean tongue under running water and scrub with a brush if necessary.
  4. Place the whole tongue in the pressure cooker's pot and cover 3/4 of the height of the tongue with water (for three pork tongue I used about 4 c. water).
  5. Stir in the broth powder according to the package according to how much water was used and the minced garlic.
  6. Add the onion.
  7. Place the bowl in the pressure and close the lid.
  8. Set the pressure cooker to cook on high for 30-40 minutes for pork and 50 minutes for beef.
  9. After the pressure cooker is done cooking. Drain off the broth and reserve (I poured mine into a fat separator).
  10. Fill the pot with cold water to cool down the tongue. You want to cool down the tongue enough to handle. If the tongue is too cold the outer skin will be difficult to separate from the meat.
  11. Place tongue on a cutting board and peel off the outer skin. Repeat with remaining tongue.
  12. Cut the tongue into pieces of preferred size using a sharp knife, taking care to cut against the grain of the muscle.
  13. The cooked tongue is now ready to be used in your favorite dishes and meals!
  14. Method 2: Cooking on the stove top (boiling)
  15. Clean tongue under running water and scrub with a brush if necessary.
  16. Place the whole tongue in a pot and cover the tongue with water (just slightly).
  17. Stir in the broth powder according to the package according to how much water was used and the minced garlic.
  18. Add the onion.
  19. Cover with a lid and boil for 1-2 hours for pork tongue and 2-3 hours for beef tongue.
  20. After boiling, drain off the broth and reserve (I poured mine into a fat separator).
  21. Fill the pot with cold water to cool down the tongue. You want to cool down the tongue enough to handle. If the tongue is too cold the outer skin will be difficult to separate from the meat.
  22. Place tongue on a cutting board and peel off the outer skin. Repeat with remaining tongue.
  23. Cut the tongue into pieces of preferred size using a sharp knife, taking care to cut against the grain of the muscle.
  24. Making the Soup
  25. Heat the coconut oil up in a saute pan until melted.
  26. Add onions and cook until slightly browned or translucent.
  27. Add the mushrooms and brown slightly.
  28. To the pan add the Italian seasoning and cloves and cook slightly until fragrant.
  29. Add the broth and coconut milk and stir to combine.
  30. Add more salt or broth powder if needed.
  31. Add the tongue and heat through until hot.
  32. If needed thicken with arrowroot starch mixed with water in a slurry (2-3 Tbs. starch in 1/3-1/2 c .water).
  33. Serve over prepared cauliflower rice and top with sliced green onions.

Recipe Notes

NOTE: To make the cauliflower rice, process the cauliflower florets in a food processor until the size of rice and steam in a small pot with 1 inch of water in the bottom and stir once or twice during cooking. Another option is to steam the rice, drain off the water and add directly to the soup instead of serving the soup over the rice separately. You may even be able to cook the cauliflower rice directly in the broth if desired. If you choose to do this add the coconut milk towards the end of cooking. See this post How to Rice Cauliflower for a more detailed explanation on cooking cauliflower rice. I've also used steamed rainbow chard or other greens, and spaghetti squash instead of the cauliflower rice. You could also cook another vegetable in the soup like broccoli or a different vegetable you prefer.

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