Pork tongue a la ravigote

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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

Ingredients

Metric

Imperial

Braised pigs tongue

Ravigote

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
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
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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