Pork Lengua in White Sauce
- 900g pork tongue
- 3 tbsp butter
- 4 cloves garlic, chopped finely
- 1 onion, chopped
- 1 400g can sliced mushrooms
- 1 tbsp flour
- 1/3 cup evaporated milk
- 1 cup pork stock (from boiled tongue)
- 1 pork cube
- 1 cup all purpose cream
- patis to taste
- 1/4 tsp ground pepper
- Wash it thoroughly with water. Put it in a pot along with water for boiling and salt.
- Boil and simmer until tender about 1 hour. Peel off outer skin layer and slice thinly. Make sure to save some of this pork tongue stock.
- Heat butter in a pan. Sauté garlic and onion until onion becomes translucent. Add mushroom and flour and cook for about 2 minutes.
- Pour the evaporated milk and pork tongue stock.
- Mix well and and pork cube.
- Add the sliced pork tongue.
- Bring to a simmer then add the all purpose cream.
- Mix well and season with patis and pepper.
- Bring to a simmer. Add cornstarch slurry if you want to thicken the sauce.
- Serve with steamed rice