Llengues de Porc Amb Salsa de Magrana

• 2 pigs’ tongues
• 1 large pomegranate
• 1 onion
• a

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