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Friday, October 14, 2016

Mikey Newlands’ Teriyaki Pork Tongue

Ingredients 

  • 4x 100% NZ __pork tongue, corned
  • 100ml shoyu shiro (white soy sauce)
  • 100ml 'gen' mirin (top quality)
  • 100ml sake
  • 100ml chicken stock
  • 5g bonito flakes
  • 1x 5cm piece of konbu seaweed, soaked in warm water for 30 mins
  • 1x spring onion finely sliced
  • 5g white sesame seeds toasted
  • 5g black sesame seeds toasted
  • Togarashi (Japanese seven chilli)

Method

Step 1

  • Bring the chicken stock to the boil, add the konbu and bonito flakes and set aside for 20 minutes to infuse - strain.
  • Place the chicken stock into a pot and add the soy, sake and mirin and bring to just below the simmer.
  • 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.
  • Once 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, baste frequently with the remaining cooking liquor to develop a deep sticky glaze that is mahogany in colour.
  • Garnish with black and white sesame and the Japanese seven spice.
  • Serve immediately.

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