Pork… Tongue?! The mere mention of eating any tongue should send shivers down your spine if you’re not an adventurous eater. At the top of my head I can think of a good friend #ahweng who will refuse to eat this no matter how delicious. Like many others she doesn’t eat anything beyond the usual cuts. Pig Liver – No? Chicken Feet – No? Beef Tripe – No no no! What more… Pork Tongue.
I am quite game for unusual cuts of meat and innards although I am not too much of an adventurous diner myself. I really wasn’t planning on trying Pork Tongue any time soon until I saw it at the supermarket going at a reduced price of 19pence. I just imagined it crying out to me on the supermarket shelf: “Buy me…! Experiment with me…! Even I can taste good…!”
…. Drama Mama. It’s actually a British favourite in sandwiches. My experimental instincts in me were raging and I was quite egged to handle this special ingredient differently – And voila! A roast dish reminiscent of a fine dining appetizer. For the extremely low prices, this is also going into our All Reduced recipes. Including the (reduced) herbs and seasoning, it costs a mere 30pence per person approximately! This is “fine-dining” with an affordable twist! How sweet can life get?
Ingredients for Roast Pork Tongue in Lemon Thyme Mustard, with Fresh Tarragon: Serves 4
Roast Pork Tongue in Lemon Thyme Mustard, with Fresh Tarragon
Pork tongue, 4 slices
Fresh Tarragon, a handful
1 tablespoon Mild & Light Olive Oil
For the Lemon Thyme Mustard
Fresh Lemon Thyme, a handful
1 tablespoon Wholegrain Mustard
1 tablespoon Mild & Light Olive Oil
1 tablespoon Light Malt Vinegar
1 tablespoon Greek Honey (any honey should do)
Salt, a pinch
Step-By-Step: Roast Pork Tongue in Lemon Thyme Mustard, with Fresh Tarragon
So 35pence gets you 2 packets of delectable fresh herbs. For those who’re wondering whether Lemon Thyme smells and tastes more like lemon or thyme – It smells like lemon! And Tarragon is one of the four finest herbs of French cuisine. An essential in Steak Tartare and ideal in poultry, fish and egg dishes, it’s certainly versatile. As we have discovered, it goes perfectly with Pork Tongue.
Lemon Thyme. We only want the tiny leaves. Interestingly the stems also have a floaty perfume of lemon.
Add in the whole grain mustard, olive oil and light malt vinegar – A lighter vinegar helps to preserve the fragrance of the Lemon Thyme herb without overpowering it. The mustard helps to musk the gamey-undertones of the Pork Tongue.
And honey and a tiny pinch of salt (go easy on this as the pre-cooked Pork Tongue we got was inherently salty). We crassly used two forks to mix everything up. If you want to be more professional you can use a grinder or a blender to create a smooth paste. We went the “rustic” route and… Continued using two forks. Haha.
This is how Pork Tongue looks like out of the packet. Looks just like ham but with aspic – See the transparent bits there? They’re the bomb! The tongue here is pre-cooked and slightly processed. This recipe might not work so well if you’re using the fresh tongue from the butcher’s we think… But no harm trying!
Now spread your mustard paste over the slices of tongue.
In a pre-heated oven, roast for 15 minutes at Gas Mark 3. This is a considerably low setting because the pork tongue we got was already cooked. Increase to Gas Mark 5-6 if you have the fresh tongue.
The aspic has been cooked and melted by the heat. And the flavours of the mustard paste has now thoroughly seeped into the tongue.
Top with a generous bunch of fresh Tarragon herbs. Think it’s weird to eat it this way? Don’t worry, Tarragon is also commonly eaten raw in salads.
Note: Got leftovers? Why not eat it in a sandwich like this…
A sneak peek of our upcoming Happy Bento series… Stay tuned and thanks for the support! :)
Posted by #phangchewfat