Mikey Newlands’ Honey Mustard Glazed Pork Tongue
Ingredients
- 4x 100% NZ __pork tongues, brined
- 100g carrot, peeled and finely chopped
- 100g onion, peeled and finely chopped
- 100g celery, peeled and finely chopped
- 1x bay leaf
- 5g black peppercorns
- 10g thyme
- 2x clove
- 400ml water or chicken stock
- 100g strong Dijon mustard
- 50g white wine vinegar
- 50g honey
- 100g grapeseed oil
- 5g sea salt
- 1g black pepper, freshly milled
- Sliced chives and parsley
Method
Step 1
- Place the carrot, celery, onion, bay, thyme, clove and black peppercorns in a pot with the water or stock and bring to the simmer for 5 minutes.
- Add the tongues and cook gently at the simmer for 2 hours or until tender, you will know when it is cooked because you will easily be able to peel it with your fingers
Step 2
- Peel the outside membrane away, trim any scrappy bits towards the bottom of the tongue
- Return the tongues to the stock and allow to cool.
- In a small bowl mix the mustard, honey, vinegar, salt and pepper until uniform. Slowly whisk in the oil, taste and adjust with a little more of whatever you like.
- Once the tongues are cool, remove the tongues from the liquor and slice in half.
- Bring a char grill or sauté pan to a high heat.
Step 3
- Grill the tongue on both sides until nicely caramelised, remove to a plate.
- Garnish the tongues drizzled with the honey mustard vinaigrette and garnished with parsley and chives.
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