街市THE WET MARKET
Pork tongue
豬脷
The pig's tongue, two or three hundred grams each, with a white coat over the top. Cantonese avoid the word 舌 because it sounds like 蝕, to lose money, so it is called 豬脷, and 脷 sounds like 利, profit; that is why a plate of it sits on the New Year and altar table. It has to be scalded and the coat scraped off while hot before it is cooked, or it chews like rubber. It is not 豬橫脷, which is the pancreas and goes into soup.
Cautions: read first
- Pork offal. Buy it the day you cook it, and cook it through to the root.
Preparation
Scald thirty seconds to a minute in boiling water, then scrape the white coat off in one layer from tip to root while it is still hot.
Availability in Australia
Herbal shops / specialists
