Marinated Pork Tongue
Tender boiled pork tongue is sliced and marinated with sweet pepper, chili, garlic and fresh herbs in a honey, soy sauce and lemon dressing. Serve it as an appetizer, in salads or on sandwiches.
Updated : 03 November, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Pork tongue
150 grams
Celery root
1
Onion
1
Carrot
1 teaspoon
Salt
Marinade
50 milliliters
Soy sauce
50 milliliters
Lemon juice
60 milliliters
Vegetable oil
1
Bell pepper
0.5
Chili pepper
3
Garlic
10 grams
Parsley
1 tablespoon
Honey
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Pork tongue can be replaced with beef tongue. If celery root is unavailable, use parsley root, celery stalks or a dried root vegetable blend.
Step 2
Peel the carrot, celery root and onion. Bring a large pot of water to a boil, add the pork tongues, onion, carrot and celery root, then season with salt. Return to a boil and simmer, skimming off any foam, for about 1½ hours or until tender. The exact cooking time depends on the size of the tongues. A larger beef tongue will usually need about 2–2½ hours.
Step 3
Transfer the cooked tongues to a bowl of cold water and leave for 5–7 minutes. Peel off the outer skin while the tongues are still slightly warm.
Step 4
Cut the pork tongue into slices no thicker than about ⅜ inch.
Step 5
Remove the stem and seeds from the bell pepper and cut it into small cubes.
Step 6
Remove the seeds from the chili pepper and finely chop it. For a hotter marinade, leave some or all of the seeds in. You can also omit the chili completely.
Step 7
Finely chop or press the garlic. Wash and dry the fresh herbs, then finely chop them. Besides parsley, you can use dill, basil, cilantro or other herbs to taste.
Step 8
In a bowl, combine the honey, soy sauce, vegetable oil and lemon juice. Add the bell pepper, chili, garlic and chopped herbs, then mix thoroughly. Any vegetable oil can be used; unrefined sunflower oil will give the marinade a stronger aroma.
Step 9
Place the sliced tongue in a bowl and pour over the marinade. Cover and refrigerate for 3–5 hours or overnight. Arrange the marinated tongue on a serving plate, spoon some of the marinade over the top and serve chilled.
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