Sunday, April 17, 2016

Smoked serrano chili pig's tongue

 I'll take whatever I'm offered, and couldn't resist these pig tongues at $1ea

Seasoned with 2tbsp smoked serrano chili pepper powder, 1tbsp cumin, 1tsp mexican oregano, 2cloves garlic minced and 1 tbsp sea salt

Place in vacuum bag with 2 tbsp kerrygold butter and seal. Submerge into sous vide water bath at 195deg for 24hrs

Remove from bag and shred. I pan fried to get a crispy exterior.


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