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Easy
Published 1986
pigs’ tongues with pomegranate sauce
Put the tongues in boiling water for a few minutes, then peel while hot, scraping them with a small knife. Apply some sea salt and leave them to imbibe this for a few hours. Then rinse them.
Cook the tongues in pork fat in a casserole (or a greixonera, the earthenware dish used for frying) until they begin to brown. Add the finely chopped onion and, as it begins to colour, the po