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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