The tongue of the pig, a lean offal cut covered in a rough surface membrane that is scalded off before cooking. Once braised or simmered it becomes firm and dense with a fine, close grain and a clean meaty flavor, then thinly sliced.
Where it comes from
A common offal cut used throughout Chinese cookery, prized in deli-braised and cold-platter dishes.
In the kitchen
Cleaned and braised in spiced master stock, then sliced for cold platters or stir-fries.
Nutrition (per 100g)
~230kcalCal
~16.0gProtein
~18.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
