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.