Lengua in White Sauce
  • 2 pcs Pork Lengua (pork tongue), around 500g
  • salt and peppercorns
  • bay leaf
  • water for boiling
  • 1 cup button mushrooms, sliced
  • 1 carrot, cut into pieces
  • 3 tbsp butter
  • 1 tbsp canola oil
  • 1 white onion, chopped
  • 3 cloves garlic minced
  • 1 tbsp flour
  • 1 cup heavy cream or all purpose cream
  • beef cube + water or beef stock
  1. Clean the lengua by rubbing salt to remove the grime. Wash it thoroughly with water.
  2. Put lengua in a pot along with water for boiling, bay leaf, peppercorns, and salt.
  3. Boil and simmer until tender. Beef lengua will take longer to be tender, around 1-2 hours. Pork lengua takes 30 minutes to 1 hour only.
  4. Slice the lengua diagonally and remove the outer layer that looks like a rubbery cover that would peel off easily.
  5. Heat butter and oil in a pan. Sear the side of the lengua then remove from the pan and set aside.
  6. In the same pan, sauté garlic and onion until onion becomes translucent. Add flour.
  7. De-glaze the pan with water, and add the beef cube.
  8. Pour in the heavy cream and mix well.
  9. Bring to a simmer then add the lengua, carrots, and sliced mushroom.
  10. Simmer fro a few more minutes. Season to taste, then turn off heat.
  11. Serve with steamed rice
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2015/04/easy-lengua-in-white-sauce/