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 Meat Nut with Tongue and Pistachios Recipe
A festive version of boiled pork. I recommend it.
Course Holiday Food Ideas, Snacks Ideas
Cuisine Georgian Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Course Holiday Food Ideas, Snacks Ideas
Cuisine Georgian Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Wash the pork, dry it, and cut it in a layer. Prepare the spices.
    Wash the pork, dry it, and cut it in a layer. Prepare the spices.
  2. Mix salt and sugar, sprinkle the meat and rub with a mixture of garlic, ginger and sumac, sprinkle with dried garlic and bay leaf. Close the bag and put it in the refrigerator for 12-36 hours, during this time, massage several times.
    Mix salt and sugar, sprinkle the meat and rub with a mixture of garlic, ginger and sumac, sprinkle with dried garlic and bay leaf. Close the bag and put it in the refrigerator for 12-36 hours, during this time, massage several times.
  3. Cook, peel and cool the tongue, we will need 200 g..
    Cook, peel and cool the tongue, we will need 200 g..
  4. Peel the nuts, cut the tongue into thin long strips. Spread the meat in a layer, remove the bay leaf, sprinkle with nuts, add strips of tongue.
    Peel the nuts, cut the tongue into thin long strips. Spread the meat in a layer, remove the bay leaf, sprinkle with nuts, add strips of tongue.
  5. Sprinkle with gelatin, roll up.
    Sprinkle with gelatin, roll up.
  6. You can wash the medical bandage and place the workpiece in the bandage, tie it tightly. But I first wrap it in a baking bag and then in a bandage.
    You can wash the medical bandage and place the workpiece in the bandage, tie it tightly. But I first wrap it in a baking bag and then in a bandage.
  7. Still pack in a sleeve for baking, wrapping 2-3 times, tie with threads.
    Still pack in a sleeve for baking, wrapping 2-3 times, tie with threads.
  8. Cook at 75-80 degrees, at the slowest boil, with the lid slightly open, for 2 hours. Then cool in cold water with ice. Remove the upper "shell", leaving the bandage.
    Cook at 75-80 degrees, at the slowest boil, with the lid slightly open, for 2 hours. Then cool in cold water with ice. Remove the upper "shell", leaving the bandage.
  9. Put it in the refrigerator for 12 hours. Output 1050 g..
    Put it in the refrigerator for 12 hours. Output 1050 g..
  10. Serve chilled, thinly sliced. Thanks to the use of nitrite salt, a chic ham color and taste. You can do without it, but the result will be different.
    Serve chilled, thinly sliced. Thanks to the use of nitrite salt, a chic ham color and taste. You can do without it, but the result will be different.
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