Pork tongue is the meat separated from the tongue root.
brands |
origin |
Packaging |
|---|---|---|
| Danish Crown | Denmark | Net Weight:
|
| Smithfield Farmland | USA | Net Weight:
|
| Tulip | UK | Net Weight:
|
| Frigorificos Gelada | Spain | Net Weight:
|
CUSTOMER REVIEWS
BRANDS |
CUTS |
FAT TO MEAT RATIO |
OVERALL QUALITY |
CUSTOMER REMARKS |
|---|---|---|---|---|
| Frigorificos Gelada |  |
BRAISED PIGS TONGUE
2 pigs tongues
1 pinch of cloves
1 sprig of fresh thyme
1 bay leaf
RAVIGOTE
50ml of olive oil
20ml of white wine vinegar
1 tsp Dijon mustard
1 tbsp of capers, chopped
1 tbsp of fresh parsley, chopped
1 tbsp of chives, chopped
1 tbsp of fresh tarragon, chopped
1 shallot, finely diced
salt
pepper
procedure
Place the tongues, thyme, bay leaf and clove in a large heavy based pan and cover with water
Bring to the boil and reduce to gently simmer. Cover with a lid and cook slowly for 4 hours. To test whether the tongue is ready, pierce gently with a knife, it should go through the flesh easily
Allow the tongue to cool slightly in the water and while it is still warm, strain and peel away the layer of skin. Slice, cover with cling film and set aside until required
Prepare the ravigote at the last minute, so you get the best out of the fresh herbs. Mix all the ingredients in a small bowl and season to taste
To plate, warm the tongue gently so that reaches a luke-warm temperature. Place the slices onto plates and spoon the ravigote sauce on top. Serve immediately