Pork tongue a la ravigote
Item 1 of 1
- medium
- 4
- 5 hours
Tongue has a beautifully even distribution of fat and meat and once slow-cooked, carries a tender texture and intense flavour, perfect for a balanced starter. Pascal Aussignac uses a sharp ravigote sauce to complement the meat in this glorious pig's tongue recipe.
First published in 2015
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Heavy based pan
Method
1
Place the tongues, thyme, bay leaf and clove in a large heavy based pan and cover with water
- 2 pigs tongues
- 1 sprig of fresh thyme
- 1 bay leaf
- 1 pinch of cloves
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
- 50ml of olive oil
- 20ml of white wine vinegar
- 1 tbsp of capers
- 1 tsp Dijon mustard
- 1 tbsp of fresh parsley
- 1 tbsp of chives
- 1 tbsp of fresh tarragon
- 1 shallot
- salt
- pepper
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
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