This recipe is intermediate
Pork Tongue Medallions with Blue Cheese and Figs
On the stove
- Thread tongues onto wooden skewers so they remain straight while cooking.
- In a large pot, bring 20 cups (6 L) of water to a boil and add tongues. Cook tongues for 4 minutes, counting from when water starts to boil again. Rinse tongues carefully under warm water.
- Change water and bring to a boil. Add aromatics and tongues. Simmer for 3 hours.
- Remove tongues from skewers. Using a paring knife, carefully remove skin and cut tongues into 4 medallions. Generously season medallions with salt and pepper.
- Using a paring knife, remove fig stem and base, then cut fruit in half. Set aside.
- Preheat oven to broil and place rack in middle position.
- In a skillet, heat oil over high heat and brown pork medallions on each side.
- Place medallions on a baking sheet lined with parchment paper or a silicone mat. Put a piece of fig and an equal amount of cheese on each medallion.
- Broil for a few seconds in the oven and serve warm.
Nutritional value (per serving)
- 433 calories
- 28 g proteins
- 29 g fat
- 16 g carbohydrates
- 2 g fibre
- 13 g sugar
- 1517 mg sodium