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This recipe is intermediate

Pork Tongue Medallions with Blue Cheese and Figs

3 heures 15 minutes Cook time 15 minutes Prep time 4 à 6 servings


Garnish Ingredients


On the stove

  1. Thread tongues onto wooden skewers so they remain straight while cooking.
  2. 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.
  3. Change water and bring to a boil. Add aromatics and tongues. Simmer for 3 hours.
  4. Remove tongues from skewers. Using a paring knife, carefully remove skin and cut tongues into 4 medallions. Generously season medallions with salt and pepper.
  5. Using a paring knife, remove fig stem and base, then cut fruit in half. Set aside.
  6. Preheat oven to broil and place rack in middle position.
  7. In a skillet, heat oil over high heat and brown pork medallions on each side.
  8. 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.
  9. 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
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