Easy Creamy Lengua Recipe (Pork Tongue)

Name: Easy Creamy Pork Lengua Recipe (Pressure Cooker)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 pound pork tongue; 1 tablespoon salt; 3 tablespoons butter; 2 cloves garlic (- minced); 1 medium onion (- chopped); 1 tablespoon soy sauce; 1 can (370ml) evaporated milk; 1 cup broth (from tongue); 1 can (15.25oz) whole corn kernel (- liquid drained); salt; ground pepper; 1/2 cup all-purpose cream

This creamy pork lengua is a Filipino delicacy featuring tender tongue braised in an evaporated milk white sauce with corn and garlic, pressure-cooked to achieve melt-in-mouth tenderness in minimal time.

🌍Filipino 🌍Spanish 🏷️Lengua recipe

Total

45 min

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Foxyfolksy · by Bebs

Ingredients

1 pound pork tongue
1 tablespoon salt
3 tablespoons butter
2 cloves garlic (- minced)
1 medium onion (- chopped)
1 tablespoon soy sauce
1 can (370ml) evaporated milk
1 cup broth (from tongue)
1 can (15.25oz) whole corn kernel (- liquid drained)
salt
ground pepper
1/2 cup all-purpose cream

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Instructions

1
Place the pork tongue in a pressure cooker. Sprinkle 1 tablespoon of salt and and fill with enough water just to cover the meat. Cook in pressure cooker for 25-30 minutes.
2
Remove tongue from liquid and transfer to a work surface and cool slightly. Reserve a cup of the broth. Peel outer layer of skin from pork tongue. Cut the meat in thin slices about a quarter inch thick.
3
Melt butter on a large skillet over medium heat. Saute garlic and onion until aromatic and tender.
4
Add the pork tongue slices and season with soy sauce. Let it cook for 2-3 minutes turning the meat slices once or twice.
5
Pour in evaporated milk and broth and add the corn kernels. Season with salt and pepper. Let it simmer for 5-7 minutes or until liquids starts to get thick.
6
Add all-purpose cream and simmer for another minute. Add salt if needed.
7
Transfer to a serving plate and serve with steamed rice or mashed potatoes.

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Tips & Notes

Pro tips

Boil the tongue first to remove impurities, then drain and rinse before pressure cooking to ensure a clean, refined final flavor.
After pressure cooking, peel the tongue while still warm under cool running water—the skin slides off easily at this stage.
Don't skip deglazing the pot with broth before adding evaporated milk; this captures savory fond and deepens the sauce.
Slice the tongue against the grain for maximum tenderness; thin crosswise cuts make it easier to chew and absorb sauce.

Substitutions

evaporated milk → heavy cream + whole milk (1:1 ratio, creates richer sauce)
broth → chicken or vegetable stock (maintains body without altering flavor)
butter → cooking oil (though butter adds richness traditional to the dish)
canned corn → frozen corn (thaw first; use same quantity)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat with added broth to restore creaminess.

Equipment

pressure cooker

Common Questions

How long does pork tongue take to cook in a pressure cooker?

Pork tongue typically takes 30–40 minutes under pressure (depending on size and cooker type) to achieve fork-tender texture, plus natural release time.