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Pork tongues with onion sauce - Kristien Van Royen


2 hours 40 minutes

INGREDIENTS: for 4 people

  •  2 pork tongues
  • bouquet marmite (carrot, celery, leek)
  • bouquet garni (thyme, bay leaf, parsley stems)
  • 8 onions
  • 1 shallot
  • 1 can of white beans
  • 125 g butter
  • 1 tbsp white wine vinegar
  • 250 g snow peas
  • salt and pepper
  • boiled new potatoes


Soak the pig tongues in salted water in the fridge overnight. Boil the tongues for 10 min, drain and rinse until all dirt is gone. Bring them back to the boil together with the leek, celery, carrot, parsley stalks, onion, garlic and bouquet garni. Season with salt and pepper. Simmer for about 2½ hours. Remove the pork tongues from the stock and peel them. Cut into slices if desired. Peel 6 to 7 fat onions, cut them in half lengthwise and slice into 3-4 cm half-moon slices. Melt about 125 g butter and add the onion. Allow to simmer for about 4 hours until the onions have caramelised and turned golden brown. Add a little water and 1 tbsp wite wine vinegar. Season with salt and pepper. Allow to reduce and thicken with a little cornstarch. Blanch the snow peas in boiling salted water for 6 minutes. Drain and transfer to a bowl of cold water and remove after a few seconds. Just before serving, add a tin of previously rinsed white beans (under cold water) to the onion sauce. Serve the tongue with the snow peas and tiny boiled new potatoes