Pork Tongue and Tuna with Pork Fat Curd

Name: Pork Tongue and Tuna with Pork Fat Curd
Yield: Serves 4
Ingredients: olive oil; brown sugar, dashi and sesame seeds (optional); brown sugar, dashi and sesame seeds (optional); brown sugar, dashi and sesame seeds (optional); 6 juniper berries; 6 cloves; 200 grams brown sugar; 300 grams brining ‘saltpetre’ salt; 2 whole organic pork tongues; 60 grams white miso paste; 50 grams each carrot, celery and leek, diced; 50 grams each carrot, celery and leek, diced; 50 grams each carrot, celery and leek, diced; 2 litres water; 2 bay leaves, plus 1 leaf for cooking the tongue; 2 bay leaves, plus 1 leaf for cooking the tongue; 6 black peppercorns, plus ½ teaspoon extra for cooking the tongue; 6 black peppercorns, plus ½ teaspoon extra for cooking the tongue; salt; 4 x 120-gram A-grade tuna; 4 x 120-gram tuna belly; 100 grams good fresh pork fat; 80 grams Greek yoghurt; 40 grams isomalt; 10 ml water; 500 ml chicken stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

Pork tongue

2 whole organic pork tongues
60 grams white miso paste
200 grams

Main course
Sous vide

Method

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