When we asked for feedback on the Half Pig Academy (you can always give us anonymous feedback anonymously here), one request that I got was to give some more suggestions for what to do with the organ meats.
As luck would have it, one of your fellow enthusiasts happened to share this recipe with us. It was the FIRST thing she cooked from her Half Pig – and she loved it!
So I just had to add it to the Academy. Enjoy!
Click here for a PDF version of this recipe.
Pork tongue a la ravigote
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 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
1. Place the tongues, thyme, bay leaf and clove in a large heavy based pan and cover with water.
2. 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.
3. 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.
4. 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.
5. 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