Pork Tongue with Madeira: A Savory and Comforting Recipe
Pork tongue with Madeira is a rich and savory dish that will delight fans of rustic cuisine. With its meticulous preparation and simple yet delicious ingredients, this recipe is perfect for a convivial meal with family or friends. The tender and flavorful pork tongues are simmered in a broth flavored with vegetables and complemented by a light béchamel sauce enriched with Madeira. This dish offers a beautiful harmony of textures and flavors, ideal for winter meals or special occasions. You can showcase it at a gourmet meal, pairing it with a robust red wine. Consider serving your pork tongue on a bed of rice or pasta for an even more comforting dish. Whether you are a novice in the kitchen or a budding chef, this recipe will enchant you with its delicate aromas and comforting nature. Bring traditional cuisine into your home with this delight that, once tasted, will have you returning to the table again and again.
- Preparation time: 1h30
- Cooking time: 1h
- Servings: for 8 people
- Difficulty: Difficult
Ingredients
- - 6 pork tongues
- - Vegetables for broth (carrots, leek, celery)
- - 2 cloves
- - 2 bay leaves
- - Canned mushrooms
- - Flour for the béchamel
- - Unsalted butter
- - Tomato paste
- - A small glass of Madeira or port
- - Salt and pepper to taste
Preparation
1. Start by placing the pork tongues in a pot of cold water and bringing to a boil.
2. During the initial boil, skim the foam that forms on the surface well.
3. Once the broth is well skimmed, add the vegetables, then season with salt and pepper. Add the cloves and bay leaves, then let simmer for about an hour.
4. To check the doneness, pierce the meat; it should be firm but tender.
5. Remove the pork tongues from the broth, clean them, and cut them into slices or pieces. Let cool, then strain the broth to preserve the juice.
6. In a saucepan, prepare a béchamel by mixing the butter, flour, and broth juice. Be careful, the consistency should not be too thick.
7. Stir in two tablespoons of tomato paste and a small glass of Madeira. Taste and adjust seasoning if necessary.
8. Drain the canned mushrooms and add them to the sauce with the pieces of pork tongue. Let cook on low heat for another 10 minutes.
9. Serve hot, ideally accompanied by rice or pasta.
