Pork Lengua Estofado

Ingredients :

6 pork tongues
1 c. of strong vinegar
12 saba bananas
2 tbsp. minced garlic
3 onions, diced
1 bay leaf
2 tbsp. of tomato paste
3/4 c. of dark soy sauce
2-1/2 c. of stock
1-1/2 c. of beer
2 tbsp. of cornstarch
3 tbsp. of dark brown sugar
salt and pepper
1/2 c. of cooking oil

How to :

Wash the pork tongues under running water. Remove all visible fat,
cartilages, etc.

Place the vinegar in a glass bowl. Add pork tongue. Using your hands,
"wash" the pork tongue in the vinegar until any sliminess and
unpleasant smell is gone. Another alternative is to boil the pork
tongue in the vinegar with 1 c. of water. Once it boils, remove the
pork tongue and discard the water and vinegar. Place tongue in a clean
casserole and cover with tap water. Set over high heat and bring to a
full boil. Remove scum as it rises. Lower heat and simmer for 1 to
1-1/2 hours or until tender when pierced with a pork. Transfer tongue
to a plate and cool completely. Reserve stock. Remove the outer skin
of the tongue. It should come off easily if tongue has been cooked
sufficiently. Cut tongue diagonally into 1/4-inch slices. Set aside.

Peel saba bananas and cut each banana diagonally into 3 pieces.

Heat a heavy skillet. Pour in cooking oil and heat until it starts to
smoke. Fry banana slices in batches until golden brown. Drain on
absorbent paper towels and set aside.

Pour off oil from skillet until only 1 tbsp. remains. Reheat oil.
Saute garlic until fragrant. Add diced onions and cook until limp. Add
pork tongue slices and pan fry over high heat until edges start to
brown. Pour in 2 c. of stock, beer, soy sauce and tomato paste. Add
bay leaf, sugar, salt and pepper. Bring to a boil, lower heat, cover
and simmer for 10 minutes. Increase heat to high. Dissolve cornstarch
in remaining 1/2 c. of stock. Add to skillet, stirring to prevent
lumps. Continue cooking until sauce is thick. Adjust seasonings.

To serve:

Arrange fried banana slices on a row at the center of a serving
platter. Place slices of pork tongue on both sides and spoon sauce
over meat and bananas. Serve hot.