Fiesta Lengua

*Excellent source of Vitamin C- helps fight common infections

*Makes 8 servings







Ingredients:




600 g pork tongue, washed and cleaned

1 1/2 tbsp (37.5 g) Red Cane Vinegar

3 tbsp (51 g) soy sauce

1 tbsp (16.2 g) calamansi juice

1 pc (50 g) medium onion, sliced

11 pc (77 g) canned button mushrooms, sliced

200 g potatoes, cut into strips

1 pc (.02 g) laurel leaf, crushed

1 pouch (200 g) Original Style Tomato Sauce

1 tbsp (22 g) Original Blend Ketchup

2 tbsp (26.4 g) brown sugar

3 pc (375 g) ripe saba banana, sliced and fried

1 pc (50 g) medium red bell pepper, cut into strips







Procedures:




1. BOIL pork tongue in 4-1/2 cups water and Vinegar for 1 hour, or until tender. Reserve stock. Scrape skin of tongue with knife, then wash. Chill or freeze until firm for ease of cutting. Slice diagonally into 1/2" thick. Marinate in soy sauce, 1/4 tsp pepper and 1 tbsp calamansi juice for 30 minutes. Drain and reserve marinade. 




2. SAUTé onion, mushrooms and tongue in oil. Add 1 cup stock, potatoes, laurel leaf, DTomato Sauce, Original Blend Ketchup, marinade, salt, sugar, and pepper to taste. Simmer for 10 minutes. Add saba bnanas and bell pepper. Simmer for 3 minutes.