Pork Tongue and Tuna with Pork Fat Curd


Preparation info

  • Serves


    • Difficulty


Appears in

At Home with Sous Vide

At Home with Sous Vide

By Dale Prentice

Published 2013

  • About

Raymond Capaldi’s food has always been at the cutting edge and this recipe is no exception, combining sashimi tuna with the bite of miso-pickled pork and a creamy dressing. The optional sweet dashi sesame powder adds real depth of flavour.


Pork tongue

  • 2 whole organic pork tongues
  • 60 grams white miso paste
  • 200 grams brown sugar
  • 300 grams brining ‘saltpetre’ salt
  • 6 juniper berries
  • 6 cloves
  • 6 black peppercorns, plus ½ teaspoon extra for cooking the tongue
  • 2 bay leaves, plus 1 leaf for cooking the tongue
  • 2 litres water
  • 50 grams each carrot, celery and leek, diced
  • 500 ml chicken stock


Pork tongue

Scrub the pork tongue well in clean water, then allow to soak in fresh water for 3 hours.

Meanwhile, combine white miso paste, brown sugar, saltpetre, juniper berries, cloves, 6 peppercorns, 2 bay leaves and water in a heavy pot. Bring pot to the boil, stirring constantly. When the sugar and salt have dissolved, remove pot from heat and allow the brine to cool. Transfer the cleaned tongue to a nonreactive (plastic or ceramic) container, and pour in the brine. Weigh down the tongue with a ceramic plate so it is completely submerged, then cover the bowl with cling film and refrigerate for 7 days.

Preheat a water bath to 78°C/172°F.

Rinse tongue and pat dry, then place into a vacuum pouch and surround with the vegetables. Pour in as much stock as possible, then add the ½ teaspoon of peppercorns and 1 bay leaf, and seal the pouch on low. Cook in the preheated water bath for 12 hours.

Remove tongue from the pouch and gently remove the skin. Place in small container and cover with the broth from the pouch, then allow to cool. (If you don’t have enough broth to cover the pork, wrap it in some muslin and turn it over in the broth to soak it, then allow to cool in the liquid, turning occasionally to keep the cloth wet.)

Pork fat curd

In a pot, combine the water and isomalt over low-medium heat. When the mixture becomes a syrup, add the yoghurt and pork fat. Transfer mixture to a blender, and blend for 8 minutes to obtain a homogeneous curd. Refrigerate until required.