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.