Ingredients
Pig tongue 500 g (about 1 lb), sesame seeds 15 g (about 2 tablespoons).
Seasonings
Pepper, Sichuan peppercorns, star anise, bay leaves, MSG, sugar, soy sauce, aged vinegar, and sesame oil, each a pinch; 1 teaspoon salt, 3 tablespoons Shaoxing wine, 5 teaspoons chili oil, and enough master stock (spiced brine) to cover.
Preparation
1. Wash the sesame seeds, spread them on a large plate to air-dry, then dry-fry in a hot clean wok until fragrant, and transfer to a bowl.
2. Wash and clean the pig tongue thoroughly, drain off surface moisture, and place it in a bowl. Mix in cooking wine, salt, pepper, Sichuan peppercorns, star anise, and bay leaves, then marinate until flavorful. Blanch the tongue in boiling water briefly, then remove and soak in cold water for a few minutes.
Steps
1. Place a clean pot over heat, add the master stock and bring to a gentle simmer, then add the pork tongue, bring to a boil over high heat, then reduce to low heat and braise until fully cooked.
2. Remove and let cool, then brush the surface with a little sesame oil, slice thinly, and arrange on a plate.
3. Mix chili oil, MSG, soy sauce, aged vinegar, and sugar in a bowl, stirring until well combined to create the dressing.
4. Evenly drizzle the seasoned dressing over the sliced pig tongue, then sprinkle with toasted sesame seeds and serve.