Ox Tongue with Hoisin Sauce and Pumpkin Topping



2 kls. ox tongue
3 cups water
2 tsps. rock salt
1 tsp. pepper
2 onions, quartered

For every 1 cup of broth, use:
¼ cup hoisin sauce
2 tbsps. brown sugar
2 tbsps. cornstarch
1 tsp. sesame oil
8 cups boiled & mashed pumpkin
½ cup butter
2 tsps. rock salt
1 tsp. pepper
1 tsp. Ngo-Hiong (or 5 spice powder)
1 cup spring onions, chopped




Step 1

To prepare the ox tongue: Wash ox tongue and place in a pressure cooker with water, rock salt, pepper and onions. Pressure cook for 1 hour and 10 minutes. Let cool and remove skin. Slice into ¼" -thick pieces. Reserve broth. (In case a pressure cooker is unavailable, cook ox tongue in a stockpot with six cups water from 2 to 2-½ hours. Keep covered until tender.)

Step 2

To prepare the sauce: In a saucepan, combine broth, hoisin sauce, brown sugar, cornstarch and sesame oil. Cook, stirring constantly until sauce thickens.

Step 3

To prepare the topping: In a bowl, combine pumpkin, butter, salt, pepper, Ngo-Hiong and spring onions. Mix well. To assemble: Place ox tongue slices in a baking dish. Pour sauce over and top with pumpkin. Bake for 20 minutes at 400ºF. (Note: This dish may be prepared ahead of time. Keep refrigerated until ready to eat. To reheat, microwave on high for 7 minutes or bake at 400ºF [or 200ºC] for 20 minutes.)

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